So, its official. Summer is over. March 1st was the first day of Autumn. Traditionally my favourite season! It’s just… I wasn’t done with summer yet.
I didn’t get to the beach enough… I didn’t see ONE jelly fish… I didn’t even make boozy popsicles.
Well… it’s a good thing I live in Australia and I can still do those things for a while longer without feeling foolish. Anyway, I did drink a lot of coconuts… and I did go camping… and I did wear a dress to a wedding in such heat that I thought I was going to have bum shaped sweat marks. Gross? no. just a reality.
I’ll get on with it though, I’ll celebrate fall even though I feel its a tad too early. I will make soup and bake sweet potatoes. And I will make delicious muffins.
Gluten-free isn’t something I really think about that often. I really enjoy my gluten… but every now and then I wonder about this gluten-free baking that is so popular these days and I try my hand at it. It does NOT always work out… let me tell you. But these muffins were quite a nice surprise.
Now… buckwheat flour isn’t for everyone, it has a very distinct taste… but after I asked Sean-no less than 5 times-what he thought of these muffins (Really? I mean really though…? But did they taste weird? But really? You liked them?) He assured me they were really good. SO without further ado!
Raspberry Gluten-Free Muffins
Adapted from Edible Perspective
1 c. buckwheat flour
3/4 c. gluten-free oat flour
1/2 c. almond meal
3 tbsp rapadura sugar
2 1/2 tbsps ground flax meal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 chia eggs (2 tbsp + 6 tsbp water)
1/2 c. + 1 tbsp mashed banana
6 tbsp oat milk
1/3 c. maple syrup
1 vanilla bean
1/4 c. unrefined coconut oil, melted
1 1/4 c. frozen raspberries
First preheat your oven to 350* F and line a muffin tin with pretty liners. Mix up your chia eggs and set aside. Mix all your dry ingredients in a large bowl. Whisk the banana, milk, maple syrup, chia eggs, coconut oil and vanilla until fully combined. Add the wet to the dry and mix until only just combined, but do not overmix! fold in the raspberries very gently and then spoon the mixture into the muffins liners. Fill each liner about 2/3 full. If you like, you can top with a cinnamin crumble. (1/4 c. rolled oats, 1/4 c. rapadura sugar, 3 tbsp oat flour, 3 tbsp coconut oil, melted, 1/2 tsp cinnamon, salt) Mix together and then sprinkle on top. Bake for 25-30 minutes.
Try to resist until the muffins are cool as they do not stay together that well when warm!