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Almond Butter & Raspberry Jam Muffins (gluten free + vegan)

Almond Butter & Raspberry Jam Muffins- adapted from www.detoxinista.com

Vegan + Gluten Free  

Makes: 12 ooey gooey muffins

    •    3 very ripe bananas, mashed

    •    ¾ cup almond butter

    •    ¾ cup light buckwheat flour

    •    ¼ cup pure maple syrup

    •    ½ teaspoon fine sea salt

    •    ½ teaspoon baking soda

    •    1 tablespoon raw apple cider vinegar

    •    1 cup fresh raspberries

  •   1 tsp cinnamon

Before put in oven, top muffins with 1 tsp raspberry jam (of choice) and 1 tsp almond butter.

Preheat the oven to 350F and line a standard muffin tin with 12 baking cups. Mash the ripe bananas until they look like a nana-puree. Add in the almond butter, buckwheat flour, maple syrup, salt, cinnamon and baking soda and mix well until a sticky batter is seen.  Stir in the vinegar last. Fold in the fresh raspberries. and divide the batter between the 12 muffin cups. After filling cups 3/4 way, top with jam and more almond butter. Swirl it all in with a toothpick.

Bake until the centers are firm and the tops begin to crack, about 25 minutes. Cool completely in the pan before serving, and store the muffins in a sealed container in the fridge for up to a week. 

NOTE *** If nut allergies are in the mix, use a seed butter instead..