This recipe has some extra ingredients but the effort is well worth the healthy and delicious reward! See the bottom for some substitution ideas, and by all means, make a double or triple batch; they freeze well and are a great breakfast on the go or workout recovery snack.
Ingredients:
1 1/4 cup(s) Buckwheat flour
1 cup(s) Almond flour
1/2 cup(s) tapioca flour -- or arrowroot
2 tsp cinnamon
1/3 cup(s) coconut sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup(s) applesauce -- unsweetened
2 egg(s)
1/4 blackstrap molasses -- any kind will do, or maple syrup
1/3 coconut oil -- melted; or preference
2 tsp vanilla extract
1/2 cup(s) carrots -- shredded
1/2 cup(s) apple(s) -- shredded
1/2 cup(s) raisins
1/2 cup(s) walnuts -- chopped
Directions
Prep Work: Blend Buckwheat groats in blender to make flour if needed. Shred carrot and apple as needed.
1. Preheat oven to 350 degrees. Generously spray muffin tins.
2. Mix all dry ingredients together in mixing bowl- Buckwheat flour through the salt.
3. Mix all wet ingredients by hand in a medium bowl- everything after the salt!
4. Make a well in the center of dry ingredients, pour in the wet ingredients and mix gently until just combined.
5. Fill muffin tins to the top, bake for 18-20 minutes. A toothpick inserted in the center should come out clean, and the top should bounce back a bit when gently poked with one finger.
6. Let muffins cool down for a few minutes before transferring them to a wire rack until completely cooled. Store in an airtight container, and they do freeze very well.
Substitutions:
* Instead of shredded apple and carrot, I used a mixture of mostly processed fresh cranberries with a little leftover pineapple and a pear- all “shredded” in my food processor.* I also substituted pecans for walnuts. I imagine almost any favorite mix in can be used.
