1 cup buckwheat flower
2 cups chickpea flower (feel free to experiment with other gluten-free flours)
3/4 cup of unpasturized honey (maple syrup may also be used here!)
2 tsp baking soda
1/2 tsp sea salt
1 cup grated carrots
1 cup grated zucchini
1 cup dates (chopped)
1/2 cup raw almonds, pecans, or walnuts (chopped)
1/2 cup raw shredded coconut (optional)
1 apple (grated)
3 eggs
1/2 cup unsweetened cashew OR coconut milk
1/4 cup coconut oil
  • Preheat oven to 325 degrees and grease muffin cups with coconut oil.
  • Mix the flour, honey, baking soda, cinnamon, and salt.
  • Stir in oil, eggs, and milk.
  • Stir in carrot, zucchini, almonds, dates, coconut, and apple.
  • Spoon batter into greased or lined cups.
  • Bake for 15-20 min or until springy to the touch.
  • Let muffins cool in tins and turn them over onto a wire rack.
  • Top with a little extra coconut oil or your favorite jam. Enjoy!
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