Multi-Grain Carrot Walnut Muffins

I’m a few days late, but this is my entry for this month’s Go Ahead Honey, It’s Gluten Free which is being hosted at Simply Sugar and Gluten Free, and has a theme of guiltless pleasures.  These muffins fit the bill for me.  I just enjoy muffins.  They are a nice size and they are good for breakfast or snacking.  I made these guiltless by including whole grains, nuts, and carrots.
 
These muffins will also be my submission next week for my monthly challenge which is to create a gluten free muffin. 

Buckwheat flour in these muffins give them a hearty whole grain flavor.  I love it combined with the carrot and walnuts.  These are not moist muffins, but neither are they overly dry.  Muffins by nature are on the dry side, like a cake that you eat with ice cream.  You can spread these with a little butter or jam if you like.  You could also try adding some applesauce to the recipe, but I like them the way they are.

The list of ingredients is rather long, partly because it uses five different flours/starches.  If you don’t have all the flours used, try substituting what you do have.  Just substitute a whole grain for a whole grain and a starch for a starch.

Gluten-Free Multi-Grain Carrot Walnut Muffins

Preheat oven to 375 degrees

• 3/4 c. millet flour
• 1/4 c. brown rice flour
• 1/4 c. buckwheat flour
• 1/2 c. potato starch
• 1/4 c. tapioca starch
• 1 tsp. xanthan gum
• 1 Tb. baking powder
• 3/4 tsp. salt
• 1 tsp. unflavored gelatin
• 1/3 c. sugar
• 2 eggs
• 1 tsp. vanilla
• 3/4 c. milk
• 1/3 c. oil
• 1/2 c. shredded carrots, packed
• 1/2 c. chopped toasted walnuts

Using a whisk, combine all the dry ingredients in a mixing bowl.  In a separate bowl, combine the milk, eggs, vanilla, and oil.  Add to the dry ingredients and whisk together until everything is wet.  Stir in the carrots and walnuts. 

Spoon batter into a muffin tin and bake at 375 degrees for 18- 20 minutes.  Remove to a wire rack and cool.

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