- 2/ 3 cup almond milk
- 2/ 3 cup maple syrup
- 1/ 3 cup lemon juice
- 2 lemons, zested
- 1 teaspoon vanilla extract
- 1 2/ 3 cups buckwheat flour
- 2/ 3 cup almond flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/ 4 teaspoon sea salt
- 1 heaping cup frozen raspberries
- Vanilla coconut yogurt, for garnish, optional
Preheat oven to 350ºF. Line a muffin tray.
In a small bowl, combine almond milk, maple syrup, lemon juice and zest, and vanilla extract. Whisk well. In a large bowl, combine flours, baking powder, baking soda, and salt. Pour wet ingredients into the dry and mix to combine until batter is smooth. Gently fold in raspberries.
Divide batter into cups of prepared muffin tray. Bake for 25 minutes, until golden brown and cooked through. Let cool on cooling rack.
Once cooled, decorate with vanilla yogurt, raspberries and lemon zest, if desired.