1/2 C buckwheat flour
1/4 C tiger nut flour
1/2 C coconut sugar
1/4 C olive oil
1/3 C berry coconut or almond yogurt
1 t lemon juice
1 chia egg (1 T of chia seeds mixed with 3 T of water)
1 1/2 t baking powder
1/2 t baking soda
1 t vanilla powder
about 125/130 g of fresh berries
5/6 drops of rose extract
Preheat the oven at 170 C and line a muffin tin with paper cupcakes liners. (the recipe will make 6 to 8 small muffins)
In a small bowl, prepare the chia egg and in another small bowl, wish together the yogurt with the lemon juice to create a buttermilk consistency. Set aside for 5 minutes.
Then mix together the dry ingredients in a large bowl.
Pour the oil in a smaller one and add the chia egg and yogurt buttermilk. Whisk to combine.
Add the wet mix to the dry and mix together until well incorporated.
At this point, fold in the fresh raspberries.
Fill the cupcakes liners with the batter until about 3/4 of the way.
Bake for around 20 to 30 minutes. Check by inserting a toothpick in one of the muffins and if it comes out dry, they're ready.
Let cool for about 15 to 20 minutes before removing from the tin and enjoy!
You can have them on their own but they would be really nice topped with some more yogurt, maybe come chia jam but also your favourite nut butter or tahini!