Chocolate Carrot Muffins

I am halfway through my second week of marathon training. I just completed my 26k long slow run last night. It went good. Surely, I have tired legs today, but all is within expectations. I am not flat on my back. That's all I want.

My food intake has been increasing steadily since I started the training.  Muffins have become a staple in my diet again. I am very proud of these chocolate carrot muffins, because I seldom succeeded in making good chocolate muffins. In fact, almost without fail, they turned out too dry, not sweet enough, not chocolaty enough. This chocolate muffin recipe is the yummiest I have ever made. On top, they are gluten-free and dairy-free. Perfectly moist. My kids love them as much as I do. Which results, in me baking batch after batch, if I am not busy running or eating. Or sleeping. The three most basic basics of life.

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CHOCOLATE CARROT MUFFINS

(Print Recipe)

1/3 cup buckwheat flour
1/4 cup cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking soda

2 eggs
1/3 cup honey
1/4 cup light neutral oil (I used grapeseed oil)
1 teaspoon vanilla extract

1/2 cup carrots, coarsely grated
2 tablespoons chopped almonds (optional)

Yields 6
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Preheat oven to 180C/375F. Grease or line muffin tin.

In a bowl, sift together, flour, cocoa powder, salt and baking soda. Set aside.

In another bowl, lightly beat the eggs. Stir in honey, oil and vanilla until well combined. Add the egg mixture to the flour mixture and stir until just combined. Gently fold in carrots. Spoon batter into prepared muffin molds. Sprinkle with chopped almonds. Bake for 20-22 minutes, or until cake tester comes out clean.

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