Every now and again I feel a compulsion to make muffins. Quite frequently actually. They make a great mid morning snack so I like to make a batch at least once a week to be able to enjoy them regularly. Instead of the traditional plain flour I used a mixture of buckwheat flour and ground almonds so the recipe is wheat free. It also contains no dairy as it uses apple juice instead of milk. I always try to keep the fat and sugar content in all my recipes as low as possible and this one is no exception. These muffins are delicious and Sooo good for you too! Enjoy!
2 cups finely grated carrots
1 cup buckwheat flour
1 cup ground almonds
4 tablespoons chia seeds
2 teaspoons baking powder
1/4 cup vegetable oil
1 cup apple juice
5 tablespoons sugar
Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a muffin tin with 12 muffin cases.
Combine the flour, ground almonds, chia and baking powder. Set aside.
In a large bowl whisk together the egg, oil and sugar. Add the apple juice, carrots and stir well to combine. Add the dry mixture all at once and stir until the dry ingredients are no longer visible. Spoon the mixture into the muffin cases and bake for 23 minutes. Remove from the oven and place on a cooling rack.