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

buckwheat flour carrot muffins on a grey plate

4.82 from 16 votes

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

These delicious carrot muffins are perfect for those following a vegan, oil-free, or gluten-free diet. Made with buckwheat flour, they are a healthy and satisfying treat for any time of day.

Prep Time10

Cook Time23

Total Time33

Course: Muffins

Cuisine: American

Keyword: buckwheat flour, buckwheat muffins, carrot cake muffins, carrots, dairy-free, egg-free, healthy muffins, oil-free, vegan, vegan muffins, wfpb muffins no oil, wfpbno muffins

Servings: muffins

Author: Camilla

Equipment

1 standard size muffin tin (12-count)

Ingredients

2 cups buckwheat flour (light or dark)
1 teaspoon baking soda
1/2 teaspoon fine sea salt
2 teaspoons pumpkin pie spice (see notes for other spice options)
1/3 cup coconut sugar (see notes for options)
1/4 cup smooth nut butter or seed butter (I use almond butter)
1 cup unsweetened applesauce
1 tablespoon cider vinegar (or other light-colored vinegar, or lemon juice)
1 1/4 cups shredded carrots
Optional add ins: see notes

US Customary - Metric

Instructions

Preheat oven to 350F (180C). Line 12 standard muffins cups with silicone liners, paper liners or foil liners
In a large bowl whisk the buckwheat flour, baking soda, salt, and pumpkin pie spice.
In a medium bowl whisk the applesauce, nut butter and vinegar until blended. Stir in the vinegar until blended.
Add applesauce mixture to flour mixture, mixing until blended. Stir in carrots and (optional) raisins. Divide batter among prepared cups.
Bake in the preheated oven for 19 to 22 minutes.
Let cool in muffin 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 6 months.

Variations

Extracts or Zests: Add 1 teaspoon vanilla extract or almond extract. Or add one to two teaspoons of finely grated orange zest or lemon zest.

Spices: Replace the pumpkin pie spice with other spices, such as 1 teaspoon ground cinnamon (or more), cardamom, ginger, allspice, nutmeg, or a combination of spices.

Dried Fruit: Add up to 2/3 cup of chopped dried fruit, such as raisins, dried cranberries, dried apricots, dried cherries, dried blueberries, or dried figs.

Chocolate: Add up to 2/3 cup of your favorite dark chocolate chips or chocolate chunks, or add 1/4 cup cacao nibs.

Nuts or Seeds: Add up to 2/3 cup chopped nuts or seeds (raw or toasted), such as walnuts, pecans, peanuts, pepitas, or sunflower seeds. Alternatively, sprinkle a few nuts or seeds on top of each muffin before baking.

Nutrition