Ingredients

The following ingredients have 12 Servings
  • 3 very ripe bananas (, mashed (about 1 cup mashed))
  • 3/4 cup natural peanut butter (, or nut butter of choice)
  • 3/4 cup sprouted buckwheat flour
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon raw apple cider vinegar
  • 1 cup fresh raspberries

Instruction

  • Preheat the oven to 350F and line a standard muffin tin with 12 baking cups. (I use these reusable silicone cups.) In a large mixing bowl use a fork to mash the ripe bananas until they have a puree-like consistency-- it's okay if there are a few lumps. Add in the peanut butter, buckwheat flour, maple syrup, salt, and baking soda and mix well until a sticky batter is created, then stir in the vinegar last. Fold in the fresh raspberries and divide the batter between the 12 muffin cups.
  • Bake until the centers are firm and the tops begin to crack, about 20 minutes. Cool completely in the pan before serving, and store the muffins in a sealed container in the fridge for up to a week.