125gramswalnuts- about 1 cup measured roughly chopped
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).
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.
Combine the buckwheat flour, flaxseed, tapioca flour, bicarb, baking powder, salt and cinnamon.
In a separate bowl, whisk together the eggs, olive oil, maple syrup, milk mixture and vanilla.
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.
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.
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.
*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.
Buckwheat Carrot, Date and Walnut Muffins https://nourisheveryday.com/buckwheat-carrot-date-walnut-muffins/