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Buckwheat Flour Carrot Muffins (Vegan, Oil-Free, GF)

Vegan buckwheat flour carrot muffins that are gluten-free & oil-free! Made with buckwheat flour, carrots and nut or seed butter.

close-up of a vegan buckwheat carrot muffin with more muffins in the background

Add Vegetables to your Muffins for Good Health

I made it back from California and I’m ready to start the New Year, and, inspired by the beautiful produce I gazed upon (and subsequently gobbled) at Monterey Market in Berkeley, I am dedicating my first posts of the new year to vegetables.

I don’t have much trouble eating plenty of fruit throughout the day, but vegetables are a different story. I definitely need a game plan to remind myself of my options; otherwise, my good intentions end up as slimy bits in the refrigerator produce drawer.

Moreover, I’ve long thought that starting healthy eating resolutions in January is a cruel trick: it’s cold, we’re all pooped from the holidays, supermarket produce looks lackluster, and the thought of vegetables is less than thrilling after a month-plus of chocolate.

But solutions abound, and I’ll be writing all about them in the days and weeks to come, including ideas for stocking the pantry and freezer with vegetables, as well as quick and easy recipes to incorporate vegetables in delicious, innovative, and even sneaky ways to energize you into 2008.

Since I’m still recovering from the combined effects of red-eye jetlag and baby wrestling through airport security (I think I can develop the latter into a new workout plan–I’m sore in places I haven’t been sore in years), I’m keeping today’s entry relatively brief.

Vegan Buckwheat Flour Muffins with Carrots

close-up of the top of carrot buckwheat muffins

I’ll get right to the point with my first vegetable recipe, which offers a way to get your vegetables at the beginning of the day: moist, delicious buckwheat flour carrot muffins that are loaded with feel-good ingredients. They are:

  • Vegan (no eggs, no dairy)
  • Gluten-free (despite it’s name, buckwheat is not a form of wheat; these are naturally gluten-free)
  • Oil-free (the carrots keep them super-moist)
  • High-fiber
  • Low-sugar
  • Quick & easy to make (and no weird ingredients, either)

I was able to whip them up in no time, despite my semi-delirious, sleep-deprived state. They keep well in both the refrigerator and freezer, too , perfect for on-the-go weekday breakfasts.

Happy baking!

More Great GF & Vegan Buckwheat Recipes:

Oil-Free Buckwheat Granola

1-Ingredient Buckwheat Bread

Vegan Buckwheat Banana Bread

Buckwheat Almond Shortbread Cookies

No-Bake Buckwheat Granola Bars

4-Ingredient Buckwheat Chia Flax Bread

close up and slightly overhead shot of buckwheat carrot muffins
Yield: 12 muffins

Buckwheat Flour Carrot Muffins (Vega, Oil-Free, Gluten-Free)

close-up of a vegan buckwheat carrot muffin with more muffins in the background

Vegan buckwheat flour carrot muffins that are gluten-free & oil-free! Made with buckwheat flour, carrots and nut or seed butter.

Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes

Ingredients

  • 2 cups light-colored buckwheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons pumpkin pie spice or ground cinnamon
  • 1/3 cup  coconut sugar (or use brown sugar)
  • 1/4 cup smooth nut butter (I used almond butter)
  • 1 cup unsweetened applesauce
  • 1 tablespoon cider vinegar (or other light-colored vinegar)
  • 1 and 1/4 cups shredded carrots
  • Optional: 1/2 cup raisins (or use dairy-free chocolate chips!)

Instructions

  1. Preheat oven to 350F. Line 12 standard muffins cups with paper or foil liners
  2. In a large bowl whisk the buckwheat flour, baking powder, baking soda, salt, and pumpkin pie spice.
  3. In a medium bowl whisk the applesauce and nut butter until blended. Stir in the applesauce and vinegar until blended.
  4. Add applesauce mixture to flour mixture, mixing until blended. Stir in carrots and (optional) raisins. Divide batter among prepared cups.
  5. Bake in the preheated oven for 19 to 22 minutes. Let cool in tin for 10 minutes, then remove muffins to a cooling rack. Cool completely.

Notes

Storage: Store the cooled muffins in an airtight container at room temperature for 2 days, the refrigerator for 5 days, or the freezer for up to 1 week.

Nutrition Information

Yield

12

Serving Size

1 muffin

Amount Per Serving Calories 122Total Fat 3.3gSaturated Fat 0.3gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 207.1mgCarbohydrates 20.5gFiber 4.1gSugar 8.9gProtein 3.7g

Did you make this recipe?

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Kay

Wednesday 7th of October 2020

I practically live on this recipe! As someone who is gluten-free, vegan, and avoids refined sugar there aren't so many delicious options out there when I have a muffin craving.. I have made these about 15 times in the past 3 months - so thank you very much for sharing this with the world!

Camilla

Friday 23rd of October 2020

Wow, thanks so much, Kay!

NayNay Wright

Saturday 14th of March 2020

These muffins are delicious, thank you for the recipe! I added raisins for more texture to half the batch and both were super tasty & moist. I look forward to trying your other recipes 🥰

Camilla

Tuesday 17th of March 2020

Thanks, NayNay, glad you like them!

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Friday 22nd of January 2016

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