Healthy carrot, date and walnut muffins made with buckwheat flour and almond meal. Gluten free and dairy free, these are the perfect snack to pop in your lunchbox!
5 from 2 votes
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Buckwheat Carrot, Date and Walnut Muffins

Healthy carrot, date and walnut muffins made with buckwheat flour and flaxseed. Gluten free and dairy free, these are the perfect snack to pop in your lunchbox!

Course Healthy Baking, Snacks and Bites
Categories dairy free, freezer friendly, gluten free, vegetarian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 muffins

Ingredients

Muffin Base

  • 1 and 1/3 cups buckwheat flour - 185 grams
  • 2 tbsp ground flaxseed - 14 grams
  • 2 tbsp tapioca flour - 20 grams
  • 1 tsp ground cinnamon
  • 1 tsp baking powder (gluten free)
  • 1/2 tsp bicarb soda
  • 1/4 tsp salt
  • 3 eggs
  • 1/2 cup rice milk or coconut milk*
  • 1 tbsp lemon juice or apple cider vinegar
  • 4 tbsp maple syrup - 80 mL
  • 3 tbsp coconut oil or olive oil - 60 mL
  • 2 tsp vanilla extract

To mix in to the Muffins

  • 150 grams carrots - about 2 medium-sized carrots
  • 150 grams medjool dates - 8-9 dates
  • 125 grams walnuts - about 1 cup measured roughly chopped

Instructions

  1. Preheat oven to 180 C and prepare a 12 hole muffin tray (I used non-stick silicone liners inside the muffin tray instead of greasing the tray).

  2. Mix together the rice milk and lemon juice to form a sour "buttermilk." Set aside. Grate the carrots, and roughly chop up the dates and walnuts. Set these aside too.

  3. Combine the buckwheat flour, flaxseed, tapioca flour, bicarb, baking powder, salt and cinnamon.

  4. In a separate bowl, whisk together the eggs, olive oil, maple syrup, milk mixture and vanilla.

  5. Mix the wet ingredient mixture into the dry mixture. Add in the carrots, dates and walnuts as you're stirring it together, and combine until you have a consistent batter.

  6. Divide the mixture evenly between the muffin holes. Bake for 30-35 minutes, or until the tops are just firm to touch, puffed up in the centre and a deep golden brown.

  7. Store the muffins in an airtight container at room temperature for 2-3 days, or freeze for a longer life. If you refrigerate them instead, they're nicest heated up in the microwave quickly before eating so they're a little softer.

Recipe Notes

*I'd recommend using a sweet tasting milk like rice, coconut or oat milk in these muffins. Unsweetened almond milk will also work, but the muffins might taste a little less sweet - though you might prefer them that way!

*You can make these muffins nut free by swapping the walnuts for seeds e.g. pumpkin seeds and/or sunflower seeds.