Breakfast

Bursting double berry muffins

GLUTEN-FREE, VEGAN, VEGETARIAN

Summer season is bursting with berries and we love to bake with them. These muffins are made with buckwheat flour which is naturally gluten-free. Adding some tapioca flour provides the binding agent. These muffins are overloaded with 2 types of berries: blueberries and blackberries. Every bite will ensure the sweet burst of berries in your mouth with a very subtle underlying sweetness; sweetened only with dates. 

Have them by the handfuls to ensure the full spirit of spring and upcoming summer 🌞

Bursting double berry muffins

These muffins are made with buckwheat flour and overloaded with 2 types of berries – blueberries and blackberries. Every bite will ensure the sweet burst of berries in your mouth with a very subtle underlying sweetness, sweetened only with dates.
Prep Time10 mins
Cook Time25 mins
Course: Breakfast
Cuisine: American
Servings: 20 mini muffins

Ingredients

Dry Ingredients

  • 2 cups Buckwheat flour
  • 2 tbsps Tapioca flour
  • 2 tbsps Flaxmeal
  • 1 tsp Baking powder
  • 1/2 tsp Baking Soda
  • Salt a pinch

Wet Ingredients

  • 1/2 cup Blueberries
  • 1/2 cup Blackberries cut into bite-sized if too big
  • 1/2 cup Olive oil
  • 20 Dates soaked in warm water and blended to a puree
  • 1 tsp Lemon extract

Instructions

  • Mix all dry ingredients; Mix all wet ingredients; Mix wet and dry and combine well
  • Drop large scoops into a lined or well-greased mini-muffin pan
  • Bake at 350 degrees hot oven for 20 minutes
  • Remove from oven and let sit for 5 minutes

Leave a Reply