Chocolate Carrot Muffins

1/3 cup buckwheat flour
1/4 cup cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking soda

2 eggs
1/3 cup honey
1/4 cup light neutral oil ( I used grapeseed oil)
1 teaspoon vanilla extract

1/2 cup carrots, coarsely grated

Yields 6-8
Preheat oven to 180C/375F. Grease or line muffin tin.

In a bowl, sift together, flour, cocoa powder, salt and baking soda. Set aside.
In another bowl, lightly beat the eggs. Stir in honey, oil and vanilla until well combined. Add the egg mixture to the flour mixture and stir until just combined. Gently fold in carrots. Spoon batter into prepared muffin molds. Bake for 20-22 minutes, or until cake tester comes out clean.

© Anja's Food 4 Thought. Recipe from