Carrot Raisin Buckwheat Muffins (gluten-free, egg-free, nut-free, vegan)

Ali Segersten

Instead of reinventing the wheel, I thought I would share with you today a recipe from my cookbook (The Whole Life Nutrition Cookbook). Some of you may have made these already, but for those who have not, the photos will probably inspire you to give them a try!

These muffins do not require any xanthan gum. I know this is a strange-sounding food ingredient, but it is necessary for the most part in gluten-free baking. The xanthan gum helps to hold baked goods together and give them elasticity. It also helps to retain moisture and increase mouth-feel. For those of you who are unfamiliar with xanthan gum, here is a great definition from www.wisegeek.com:

"Xanthan gum derives its name from the strain of bacteria used during the fermentation process, Xanthomonas campestris. Xanthomonas campestris is the same bacteria responsible for causing black rot to form on broccoli, cauliflower and other leafy vegetables. The bacteria form a slimy substance which acts as a natural stabilizer or thickener. The United States Department of Agriculture ran a number of experiments involving bacteria and various sugars to develop a new thickening agent similar to corn starch or guar gum. When Xanthomonas campestris was combined with corn sugar, the result was a colorless slime called xanthan gum."

I have found that most recipes which use buckwheat as the primary flour do not require xanthan gum and actually turn out better without it. Buckwheat flour forms a stringy goo when mixed with a liquid and the end product holds together surprisingly well.

Some people react to xanthan gum, while others would rather avoid it. It can cause digestive upset, especially for those who have weak digestion or bacterial imbalances in the gut. 

And now, the Carrot Buckwheat Muffin recipe! I didn't add raisins to these this time; my girls decided that they don't care for raisins in baked goods anymore. They happily scarfed down (along with their twin brothers and a friend) the entire batch of muffins in one day! I guess that is a testimony in itself!

Recipe from our Meal Planner

Carrot Raisin Buckwheat Muffins

Vegan Gluten-Free Carrot Buckwheat Muffins
Servings
12 muffins
Cook Time
25 minutes
Prep Time
15 minutes

If you are a buckwheat lover then you will to enjoy these gluten-free and vegan muffins. Many years ago I started grinding my own buckwheat flour from raw buckwheat groats and discovered that it made a wonderful replacement to wheat flour in baking! This was one muffin recipe was one of my earliest creations, and is also featured in the first edition (2006) of my cookbook, The Whole Life Nutrition Cookbook. Try adding more carrots, raisins, some shredded apple, or any chopped nut for a denser, more nutritious treat. These muffins work great as a quick breakfast. Simply serve with a green smoothie for a balanced and energizing plant-based meal.

Tip

I grind my own buckwheat flour from raw buckwheat groats. I find the flavor and texture of this fresh flour superior to that of the packaged, roasted buckwheat flour. You can use a Vitamix to grind the flour or a small electric grinder such as a coffee grinder. The flour made from roasted buckwheat groats (found on most store shelves) will NOT work in this recipe. You need to make your own flour from the raw groats.

Ingredients

Dry Ingredients

2½ cups raw buckwheat flour
½ cups tapioca flour
½ cups coconut sugar
2 teaspoons baking powder
1 teaspoons baking soda
½ teaspoons sea salt
2 teaspoons cinnamon
1 teaspoons ground ginger

Wet Ingredients

2 cups unsweetened applesauce
¼ cups melted coconut oil
2 teaspoons vanilla extract
2 large carrots grated (1 cup)
½ cups raisins (soaked in water for 10 minutes)
Directions
  1. Preheat oven to 375 degrees F. Lightly oil a 12-cup muffin pan or line with paper muffin cups.
  2. In a large bowl combine the buckwheat flour, tapioca flour, sugar, baking soda, baking powder, sea salt, and spices. Mix well.
  3. Place the applesauce into a separate bowl and add the melted coconut oil, vanilla, carrots, and soaked raisins (be sure to drain raisins first); whisk together.
  4. Pour the wet ingredients into the dry and gently mix together being careful not to over mix.
  5. Spoon batter into oiled muffin tins. Fill each muffin cup to the top. Bake at 375 degrees F for about 25 minutes. Loosen sides with a knife and gently take out of tins and place onto a wire rack to cool.

Use this recipe in our Meal Planner

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Posted In
baked goods buckwheat egg-free GF/CF muffins nut-free quick breads vegan xanthan-free recipes recipe
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About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.

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