Buckwheat-Coconut Flour Carrot Muffins (Gluten-Free)
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Serves: 14
  1. Preheat oven to 375F. Line 14 standard muffins cups with paper or foil liners
  2. In a large bowl whisk the buckwheat flour, coconut flour, baking powder, baking soda, salt, and pumpkin pie spice.
  3. In a medium bowl whisk the eggs and brown sugar. Whisk in the applesauce, coconut oil and vanilla until blended.
  4. Add egg mixture to flour mixture, mixing until just blended. Stir in carrots and chocolate. (do not overmix). Divide batter among prepared cups.
  5. Bake in the preheated oven for 23 to 28 minutes. Let cool in tin for 15 minutes, then remove muffins to a cooling rack. Cool completely.
Be sure to check that the vanilla and chocolate you are using are gluten-free!
Recipe by power hungry at https://powerhungry.com/2008/01/buckwheat-coconut-flour-carrot-muffins/