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Raspberry Lemon Muffins by Thrivingonplants
Ingredients
  • 2/ 3 cup almond or oat milk
  • 2/ 3 cup maple syrup
  • 1/ 3 cup lemon juice
  • 2 lemons, zested
  • 1 teaspoon vanilla extract
  • 1 2/ 3 cups buckwheat flour
  • 2/ 3 cup almond flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/ 4 teaspoon sea salt
  • 1 heaping cup fresh or frozen raspberries
  • Vanilla coconut yogurt, for topping
Steps
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