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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

  1. 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

  2. Combine all dry ingredients in a bowl

  3. Heat coconut oil so it becomes liquid

  4. Add wet ingredients one after the other to dry ingredients and combine well with regular spoon

  5. Prepare muffin forms with muffin cups

  6. Spread dough equally in all 6 muffin holders

  7. Bake for about 35 minutes at 150°C