Vegan buckwheat flour carrot muffins that are gluten-free & oil-free! Made with buckwheat flour, carrots and nut or seed butter.
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
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)
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.
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!
Friday 23rd of October 2020
Wow, thanks so much, Kay!
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 🥰