Carrot Cake Muffins

Easter is coming soon which always makes me think of bunnies and that makes me think of carrots and that makes me think of carrot cake!!!😬 So I whipped up these muffins using carrots, pears, and ginger and they turned out so good! You gotta try them out

🥕Carrot Cake & Pear Muffins🍐


1 cup carrots (2 carrots, shredded)

1 1/2 cups pears (2 small pears, shredded)

1 tbsp grated ginger root

1 1/2 cups buckwheat groats (blended into a flour)

1/2 cup gluten free flour

1/4 cup maple syrup

1/2 cup milk

2 tsp cinnamon

1 tsp. Baking powder


1. Preheat oven to 350F

2. Add the shredded carrots, pears, and ginger to a medium sized bowl and mix until combined

3. Add the buckwheat flour and let the mixture sit for 10 minutes to allow the buckwheat to absorb some moisture

4. Add the gluten free flour, maple syrup, milk, and cinnamon to the mixture. If mixture is too dry add more milk

5. Line a muffin tin. Add the baking soda to the muffin mixture and scoop evenly into the muffin tin

6. Place in the oven for 22-25 minutes or until a toothpick comes out clean

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