Buckwheat Raspberry Muffins | Gluten Free Vegan Desserts

Are you after Gluten Free Vegan Desserts? These Buckwheat Raspberry Muffins are sweetened with banana and pure maple syrup, no added sugar. Ingredients (φ7cm x 6) *1cup=240ml, 1Tbsp=15ml *No Substitution Suggestions Unless Specified. [wet] • 1 flax egg (1 Tbsp flax seed meal + 3 Tbsp water) • 200g ripe banana • ¼ cup (4 Tbsp) maple syrup (adjust to taste) • 1/3 cup (80ml) grapeseed oil (sub neutral oil) • 2 Tbsp unsweetened almond milk (sub plant milk of choice) • 1 tsp apple cider vinegar [dry] • 100g buckwheat flour • 60g almond flour • 1 tsp baking powder • ½ tsp ground cinnamon • Pinch sea salt • 80g frozen raspberries (sub blueberries) • ½ cup chocolate chips (optional) *Using scales recommended for this recipe to get consistent results. *1 cup = 240ml Instructions 1. Preheat the oven 175 ˚C/350˚F. 2. In a large mixing bowl, add all wet ingredients then use a stick blender to blitz everything together until very smooth. 3. Add in the dry ingredients and mix well until combined. 4. Divide the batter evenly between the 6 muffin holes, then bake for 25-28 mins. 5. Allow muffins to cool for 10 mins in the tray before removing and pacing on a wire rack to cool completely. #glutenfree #vegan #plantbased