Summer Berry & Maple Almond Buckwheat Muffins
If you want to throw together a quick, no-fuss muffin recipe for your kiddos using whole food ingredients look no further than this simple recipe for summer berry muffins. My kids loved helping me make these with the fresh berries we got at our local farmers market. The batter is fun to stir together (make sure you’ve got enough wooden spoons for all of your little helpers!) and cracking the eggs and scooping the batter into the muffin tin is equally as thrilling.
This recipe is sweetened with real maple syrup and a whopping FULL tablespoon of vanilla extract. It’s simply divine and I hope you and your family love these nourishing muffins as much as we do.
Summer Berry & Maple Almond Buckwheat Muffins
PREP TIME: 15 MINUTES COOK TIME: 30 MINUTES SERVES: 12 Muffins
2 1/2 cups almond flour
1/2 cup buckwheat flour (sprouted if possible)
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon fine sea salt
2 large whisked eggs, at room temperature
1/2 cup pure maple syrup
1/4 cup melted coconut oil or ghee
1 Tablespoon vanilla extract
1 1/2 cups fresh blackberries, raspberries or blueberries (or a combination)
Preparation
Preheat the oven to 350F and line a muffin tin with parchment liners.
In a large bowl whisk together the flours, baking soda, cinnamon and salt.
Stir in the eggs, maple syrup, oil and vanilla. Fold in the berries.
Divide the batter between the muffin tin and bake for 30-35 minutes or until lightly browned and cooked through.
