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Raspberry Oatmeal Buckwheat Muffins Recipe {Gluten Free}

August 4, 2016
Raspberry Oatmeal Buckwheat Gluten Free Muffins

Raspberry Oatmeal Buckwheat Muffin Recipe {Gluten Free}

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You’ve probably read in my previous post about my Wedding Diet/Workout Plan and we all know meal prep is exhausting and takes a good 1-2 hours of your Sunday, so anything I can do to make this easier and also make it less tempting to grab the Costco size chocolate muffin we have in our freezer – the better!

I had just completed a farmer’s market haul with fresh raspberries in tow, I decided to make some healthy protein filled muffins that I could grab in a pinch for snacks.

If you don’t mind the taste of buckwheat, I would recommend if your gluten free to use the buckwheat but you can definitely use a whole wheat flour as well.

Raspberry Oatmeal Gluten Free Muffins Recipe

Raspberry Oatmeal Buckwheat Muffins

1 cup Buckwheat Flour (or Whole Wheat)
1 cup Gluten-Free Oats
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Cinnamon
1/4 tsp Himalayan Sea Salt
1 Cup Vanilla Greek Yogurt (I used Vanilla, but you can use Plain)
1 tsp Vanilla Extract (use 2 tsp if not using Vanilla Greek Yogurt)
1 Large Egg
1/4 Cup Coconut Milk
1/4 Cup Honey
1 cup Fresh Raspberries

Directions:

Preheat oven to 350F.  Mix Dry ingredients in a medium size bowl. In a separate bowl, beat the egg until yolk is fully broken. Add yogurt, coconut milk and honey. Mix well. Add Wet ingredients to dry. Fold in the fresh raspberries. Fill muffin liners. I like my muffins extra big so this only made 12. Bake for 20-22 minutes. Let cool and store in air tight container for 2 days. If longer, freeze!

Serve slightly warmed with a small dollop of coconut oil.

Let me know what you think!

Enjoy! xoxo,

Michelle

 

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