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.
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
