Gluten-Free & Vegan Buckwheat Carrot Muffins (no refined sugar, no eggs, no dairy)

This recipe was found on

1 ½ cups buckwheat flour
2 tsp cinnamon
½ tsp sea salt
1 tsp baking soda
1 tsp baking powder
1 ½ cups grated / shredded carrot (you could use zucchini too)
¾ cup maple syrup (or honey if not vegan)
1 mashed banana
½ cup sunflower oil
3 tbsp ground flax combined with 9 tbsp hot water (or 3 eggs)
½ cup raisins (0ptional)

Preheat your oven to 350 degrees and line a muffin pan with liners or grease with sunflower oil. In a large bowl, combine buckwheat flour, cinnamon, sea salt, baking soda and baking powder. Add shredded carrot to the dry ingredients and combine.  In a medium-sized bowl, combine honey, mashed banana, sunflower oil, and flax-hot water mixture. Add wet ingredients to dry ingredients and mix just until combined. Add raisins if desired.

Bake for 25 minutes.  Remove from oven and let cool to the touch.  Place on a cooling rack.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s