These healthy, delicious Buckwheat Carrot Chia Muffins are gluten and dairy free and can be enjoyed for breakfast/brunch or as a snack anytime.
BUCKWHEAT CARROT CHIA MUFFINS
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. Buckwheat flour has a distinct flavour which can be a little overpowering in some recipes so the ground almonds tone it down. As a result the buckwheat flavour in this healthy muffin recipe is quite subtle.
RELATED POST: Gluten Free Blueberry Muffins with Maple Syrup
This carrot muffin recipe also contains no dairy – I used apple juice instead of milk. I always try to keep the fat and sugar content in all my recipesas low as possible and this one is no exception. These Buckwheat Carrot Chia Muffins are delicious and Sooo good for you too! Enjoy!
For more healthy breakfast recipes using vegetables see my post on How To Eat More Vegetables For Breakfast.
If you like non-traditional muffins try my Blueberry Quinoa Muffins with Wheatgerm.
Or how about these zesty Quinoa Muffins with Lime and Sultanas!
I am bringing my healthy Buckwheat Carrot Chia Muffins to Got 2 Be Gluten Free, Free From Fridays. Also sharing with Fiesta Friday. This week’s co-hosts are Petra @ Love Food Eat and Zeba @ Food For The Soul
- 2 cups finely grated carrots
- 1 cup buckwheat flour
- 1 cup ground almonds
- 4 tablespoons chia seeds
- 2 teaspoons baking powder
- 1 egg
- 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.
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