Ingredients

The following ingredients have 12 Servings
  • 3/4 cup gluten-free oats
  • 3/4 cup gluten-free oat bran
  • 1/2 cup buckwheat flour
  • 1/2 tsp xantham gum
  • 1/4 cup coconut sugar
  • 1/4 cup erythritol (*or other sweetener, or another 1/4 cup coconut sugar)
  • zest of 1 lemon
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 2 eggs (*or flax eggs)
  • 1 cup almond mik
  • 1/4 cupcoconut oil, melted and cooled off a bit.
  • 1/4 cup maple syrup or honey
  • 2 1/2 tsp vanilla extract
  • 1 cup rasberries
  • 2 big handfuls of chocolate chips (or as many as you like!)

Instruction

  • Preheat the oven to 375 degrees, and line a muffin tin with muffin liners.
  • In a large bowl, mix together the oats, oat bran, buckwheat flour, xantham gum, coconut sugar, erythritol, lemon zest, salt, baking soda, and baking powder. Stir together and set aside.
  • In a separate bowl, mix together the eggs, almond milk, coconut oil, maple syrup, and vanilla extract.
  • Pour your wet ingredients into your dry ingredients and mix until incorporated.
  • Finally, add your raspberries and chocolate chips and stir.
  • Full each muffin tin almost to the top.
  • Bake for 16-18 minutes, or until a toothpick comes out clean.
  • Let cool and enjoy!