Buckwheat Muffins

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.  

from: www.sheletthemeatcake.com