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  • Serves 14 (2.6 lb)
  • Ready in 38M
Buckwheat-Coconut Flour Carrot Muffins (Gluten-Free)

Ingredients

  • 1-3/4 cups buckwheat flour 1-3/4 cups buckwheat flour
  • 1-1/2 cups shredded carrots 1-1/2 cups shredded carrots
  • ½ cup coconut flour ½ cup coconut flour
  • 1-1/4 cups unsweetened applesauce 1-1/4 cups unsweetened applesauce
  • ½ cup packed dark brown sugar ½ cup packed dark brown sugar
  • 2 large eggs 2 large eggs
  • ¼ cup virgin coconut oil, melted ¼ cup virgin coconut oil, melted
  • ⅓ cup chopped semisweet chocolate or mini (vegan) chocolate chips ⅓ cup chopped semisweet chocolate or mini (vegan) chocolate chips
  • 2 tsp baking powder 2 tsp baking powder
  • 2 tsp pumpkin pie spice or ground cinnamon 2 tsp pumpkin pie spice or ground cinnamon
  • 2 tsp vanilla extract 2 tsp vanilla extract
  • 1 tsp baking soda 1 tsp baking soda
  • ½ tsp fine sea salt ½ tsp fine sea salt

Nutritional values
Per serving (3 oz)

% Daily Values*
  • Total fat 8.7g 11%
  • Saturated fat 4.6g 23%
  • Protein 4.1g 8%
  • Salt 193mg 8%
  • Total carbs 31.8g 12%
  • Fiber, total dietary 2.5g 9%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on powerhungry.com
Buckwheat-Coconut Flour Carrot Muffins (Gluten-Free) on powerhungry.com
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