Harvest Medley Muffins
Enjoy the delightful combination of buckwheat, spelt, and pepita flour in these sweet and nourishing muffins. With a hint of coconut sugar, these harvest-inspired treats are perfect for a cozy autumn morning or an afternoon snack. Indulge in the earthy flavors and wholesome goodness!
ingredients
- 1 cup buckwheat flour
- 1 cup spelt flour
- 1/2 cup pepita flour
- 1/2 cup coconut sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 eggs
- 1 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1/2 cup raisins
- 1/2 cup chopped walnuts
steps
- 1.
Preheat your oven to 350°F (175°C), and line a muffin tin with paper liners.
- 2.
In a large mixing bowl, whisk together buckwheat flour, spelt flour, pepita flour, coconut sugar, baking powder, baking soda, cinnamon, and salt.
- 3.
In a separate bowl, beat the eggs lightly, then add almond milk, melted coconut oil, and vanilla extract. Whisk until well combined.
- 4.
Pour the wet ingredients into the dry ingredients, and gently stir until just combined. Avoid overmixing.
- 5.
Fold in grated carrots, raisins, and chopped walnuts into the batter.
- 6.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
- 7.
Bake for 18-20 minutes, or until a toothpick comes out clean when inserted into the center of a muffin.
- 8.
Remove from the oven and allow to cool for a few minutes before transferring the muffins to a wire rack to cool completely.
- 9.
Serve and enjoy these wholesome harvest medley muffins!
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