Carob Buckwheat Muffins Food

HEALTHY BUCKWHEAT - SUGAR, DAIRY, WHEAT FREE MUFFINS

Steps:

• Mix the first 5 dry ingredients together in a bowl.
• In a separate bowl with a fork gently beat the egg. Add the milk, apples, and coconut oil.
• Stir to moisten the wet ingredients into the dry. Do not over mix.
• Stir in the nuts. Spoon batter into lightly greased muffin pan, divide into of the 12 sections. Don't worry about filling the other 4 sections just leave empty.
• Bake at 350°F, for about 25 minutes or until done. Use a toothpick to test.
• When done, remove the muffins from the pan and put on a rack for 10 minutes then serve.
• While muffins are baking mix the coconut oil with the honey (you can use any honey you like). Coconut oil should be solid not melted, if your room is warm the coconut oil will not be solid. Put in the freezer or refrigerator for just a few minutes to create a solid oil if needed.
• Serve this tasty spread with warm muffins.
• Note: I use organic Extra Virgin Coconut oil that does not contain hexane for the most health benefits.
• WARNING! Honey is not for babies!
• Infants up to one year of age should not be fed raw honey.

CHERRY BUCKWHEAT MUFFINS

Steps:

• Whisk together brown sugar, honey, oil, egg, buttermilk, and vanilla.
• Stir together dry ingredients and add to oil mixture, stirring just until combined.
• Add cherries, scoop batter into muffin cups.
• Bake in a 375º for 15-20 minutes or until tops are browned.
• Allow to cool in pans for 5 minutes before removing to cooling racks.
• 15 muffins.

CAROB BUCKWHEAT MUFFINS

Steps:

• Grind pecans to a fine powder in a blender, add water,and blend for 30 seconds, add oil and honey, blend again. Allow to cool to lukewarm. Combine flour, carob, chopped pecans, corn free baking powder, cinnamon and baking soda in a large bowl. Mix well. When the liquid mixture has cooled to lukewarm, blend in the eggs and vanilla. Pour liquid mixture into the flour bowl. Mix to moisten all dry ingredients. Bake in muffin cases.

WHOLE WHEAT CAROB BROWNIES

Steps:

• Preheat oven to 350°F.
• In a large bowl, mix together all of your flours, baking powder, salt, and carob powder.
• Add in the honey, juice, oil and vanilla and stir just until combined. Don't worry if there are some lumps - it's okay!
• Spread into a greased 8*8 inch pan. Bake for 25-30 minutes, or until a toothpick or knife inserted in the middle comes out clean.

CARROT BUCKWHEAT MUFFINS

Steps:

• Preheat the oven to 355 degrees F (179 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix carrots and sugar in a bowl and set aside so carrots can release their liquid and soften.
• Combine buckwheat flour, almond flour, baking powder, and cinnamon in a large bowl. Whisk together applesauce, milk, oil, eggs, and vanilla extract in another bowl. Pour wet ingredients into the dry ingredients and mix until just combined. Fold in the carrot-sugar mixture.
• Spoon about 1/4 cup batter into each prepared muffin cup and sprinkle with chopped almonds.
• Bake in the preheated oven until the tops have slightly browned and a toothpick comes out clean, 20 to 23 minutes Turn off the oven and leave muffins inside without opening the door for 5 minutes.
• Remove from the oven and transfer muffins to a wire rack to cool completely.