Gluten-Free & Vegan Buckwheat Carrot Muffins
1 & 1/2 cups buckwheat flour
2 tsp cinnamon
1/2 tsp sea salt
1 tsp baking soda
1 tsp baking powder
1 & 1/2 cups grated / shredded carrot (you could use zucchini too)
3/4 cup honey or agave or maple syrup
1 mashed banana
1/2 cup sunflower oil (I used canola & safflower)
3 tbsp ground flax combined with 9 tbsp hot water (or 3 eggs)
1/2 cup raisins (0ptional)
Preheat your oven to 350 degrees and line a muffin pan with liners or grease with sunflower oil.
In a large bowl combine buckwheat flour, cinnamon, sea salt, baking soda and baking powder.
Add shredded carrot to the dry ingredients and combine. In a medium-sized bowl combine honey, mashed banana, sunflower oil, and flax-hot water mixture. Add wet ingredients to dry ingredients and mix just until combined. Add raisins.
Bake for 25 minutes. Remove from oven and let cool to the touch.