Baking without wheat, dairy and no added sugar may seem daunting; however, these muffins defy my preconceptions about the viability of wheat-free, low-sugar confections.
We grind our buckwheat flour fresh from whole, hulled buckwheat groats. It is lighter in color and texture than most prepackaged buckwheat flour. However, another gluten-free, whole grain flour of choice can also be substituted.
The soothing combination of pumpkin, carrot and spices makes these modest muffins a perfect way to mellow your morning or bring bliss to afternoon tea. Boasting a moist and delicate texture, they can be devoured plain or slathered with your favorite spreadables.
Prep time:10 minutes
Cook time:10-12 minutes
- 1 cup (around 166 grams) organic buckwheat flour
- 1/3 cup organic almond flour
- 1 1/2 teaspoons aluminum-free baking powder
- 1/4 teaspoon quality salt
- 2 teaspoons of mixed spices*
- 2 fresh farm eggs, separated
- 1 cup organic carrot juice
- 1/2 cup organic pumpkin puree
- 1/4 cup organic coconut oil, melted
- 1/2 teaspoon organic vanilla extract, optional
- 1/4 teaspoon organic almond extract, optional
*This is the spice mix I prefer:
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon freshly ground cloves
- 1/4 teaspoon freshly crushed cardamom seeds
- Large glass bowl
- Clean, dry glass bowl
- Egg beater or electric mixer
- 12 cup muffin tin
Step 0: Preheat the oven to 400 degrees F.
Step 1: Mix the dry ingredients
Mix together the buckwheat flour, almond flour, salt, spices and baking powder in the large bowl.
Step 2: Prepare the egg whites
Separate the eggs. In a clean, dry bowl beat the egg whites with an eggbeater or electric mixer until they form stiff peaks. Set aside.
Step 3: Mix the batter
Add the yolks, oil, carrot juice, pumpkin puree, as well as vanilla and almond extracts to the dry ingredients. Stir until well combined. Gently fold in the egg whites until just incorporated. Do not over beat.
Step 4: Fill the muffin tin
Grease a 12 cup muffin tin with coconut oil. Spoon in the batter until each cup is about 2/3 full. If you don't fill all of the cups, wipe out the oil so it doesn't burn.
Step 5: Bake
Bake for 10-12 minutes at 400 degrees F or until a toothpick just comes out clean. Let the muffins stand for 1-2 minutes, then use a knife to loosen the muffins and place on a cooling rack.
Enjoy warm. Top with leftover pumpkin puree, butter, ghee, applesauce, fruit butter, or a drizzle of raw honey or unsulfered molasses.