vegan & gf berry-nut-muffins
Servings 6 muffins
Ingredients
- 20 g almonds
- 15 g rice flour
- 15 g gf flour mix
- 40 g buckwheat flour
- 4 tsp coconut sugar
- 1/4 tsp baking soda
- 2 Tbsp coconut oil
- 1 Tbsp peanut butter
- 50 g frozen berries (cherry & raspberry)
- 110 ml plant based milk of choice
- 1 Tbsp maple syrup
- 1/2 tsp lemon juice
Instructions
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Crunch almonds. Either put them in a food processor and grind them for a few pulses, or cut them to small pieces with a knife
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Combine all dry ingredients in a bowl
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Heat coconut oil so it becomes liquid
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Add wet ingredients one after the other to dry ingredients and combine well with regular spoon
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Prepare muffin forms with muffin cups
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Spread dough equally in all 6 muffin holders
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Bake for about 35 minutes at 150°C