First, start by preheating the oven to 220°C. Next, spray the muffin pan with cooking spray and set it aside. You can line the pan with paper or silicone liners too. After that, rinse and grate 2 medium-sized carrots. You should fill one cup with grated carrots. Next, blend the pineapple chunks.
In a medium-sized bowl mix buckwheat flour, sugar, baking powder, and baking soda.
In another bowl add almond milk, olive oil, and blended pineapple.
Next, gradually add dry ingredients into to bowl with the wet ingredients. Mix until all is well combined. Don’t overmix because overmixing prevents the muffins to be soft and tender. Once the batter is made, gently stir in the grated carrots. Fill each cup with the mixture. I used 12 cup muffin tin and filled them to the full.
First, bake the muffins for 20 minutes at 220°C, then reduce the heat to 180°C and bake for another 10-13 minutes. Or bake them until golden. Insert a wooden toothpick into the center of your muffins to check if they are done. The toothpick should come out clean.
Remove the muffins from the oven and let them cool for at least 10 minutes before removing them from the muffin tin. You can serve these easy-to-make homemade muffins immediately! It’s hard to resist these delicate carrot pineapple muffins! I doubt you’ll have any leftovers but in case you have some, make sure they are completely cooled and simply store the leftovers loosely covered at room temperature for up to 4 days. Keep them in the refrigerator for up to a week. You can enjoy them with dry fruits, like apricots and nuts of choice (I combined them with some hazelnuts). It's a perfect match!