Chocolate Carrot Muffins
>> 11 November, 2011 –
dairy-free,
gluten-free,
muffins
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.
------------------------------------------------------------------------
CHOCOLATE CARROT MUFFINS
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)
2 tablespoons chopped almonds (optional)
Yields 6
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.
These look delicious! Your website is lovely, glad I found it! Have a great weekend!
Have never tried chocolate with carrots Anja. Also the recipe is so different from any other muffin i have ever made i m definitely going to give this a go thanks!
@ Shumaila
You will not taste, not even see the carrots in there. It's a nutritional addition.
Nice. Like Shumaila, I've never tried a chocolate and carrot concoction before. Definitely interesting. Thanks for posting!
just made these and they are delicious! im glad to find a use for my buckwheat. the only other success ive had with buckwheat flour is in crepes. they are surprisingly fluffy and moist for such a dense "sandy" flour!
hi!
I tried commenting earlier... not sure whether it worked or not...
I made these muffins yesterday and loved them :) Do check my blogpost about it when time allows you http://creatingmemorieswithtna.blogspot.com/2011/11/chocolate-carrot-muffins.html
love
Neelu
I just made these, except i didn't have a cupcake tin, so made it with a loaf pan, sooooo good.Thank you, my husband thinks i am great :-)
Looks delicious! Thanks for the great recipe!
@ Jess
husbands know best what good!
I made these today and really liked them, although the buckwheat flour we get here tastes a little different than what I get back home in the U.S. They will definitely stay on my training table, and now that I've found buckwheat flour I'm going to try your buckwheat date muffins too!
@ Stephanie
I am glad you like them. I promise, you will not be disappointed. What's the difference between the buckwheat flours that you are getting? And how is it called in India? I am curious to know.
The buckwheat and the millet flour I've had in India both taste sort of like grass. I'm not sure why or how the processing is different from in the States. In our region buckwheat is called rajgira. It's called kuttu and okhla in other parts of India. It was hard for me to find; none of the regular grocery stores carry it although they have lots of other gluten-free flours. I went to the "baking district" of the bazaar in the old city, to several shops, showed them the words I'd written down, and hoped they knew how to read English. After three shops, someone recognized "raigira." I took a photo of the storefront so I'll remember where to go next time!