Movin’ Along Raspberry Fiber Muffins
Recipe type: Sugar free, Gluten free, Vegan, Dairy Free
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
Finding it hard to finish the day? This high protein muffin [coming in at 5g] is a great snack to refuel after a workout, or to satisfy your hunger in the afternoon. At 5 grams of fiber, these muffins are sure to fill you up, and keep any digestive system moving. Inspired by: Peas and Thank you
  • ½ cup Almond Breeze Almond Milk, or a non-dairy milk of your choice
  • ½ cup fresh apple juice
  • ½ cup unsweetened apple sauce, or 3 eggs
  • 2 tablespoon coconut oil
  • 6 medjool dates
  • ½ teaspoon vanilla extract
  • 1 cup almond flour
  • ½ cup roasted buckwheat kernels, ground – I used Bob’s Red Mill [called Kasha] and ground them in my coffee bean grinder. You could use regular buckwheat kernels, or replace with rice flour.
  • ½ cup freshly ground flax
  • ¼ teaspoon himalayan rock salt
  • 2 teaspoon baking powder
  • 1 cup frozen or fresh organic raspberries
  1. Preheat oven to 350F
  2. Combine milk, apple juice, apple sauce, coconut oil, dates, and vanilla extract in a blender. Blend until smooth. Set aside
  3. In a large bowl, combine almond flour, ground buckwheat kernels, ground flax, salt, and baking powder
  4. Pour liquid mixture into flour mixture. Stir to combine
  5. Fold in raspberries
  6. Drop mixture into silicon muffin cups, or a paper lined muffin sheet
  7. Bake for 20-22 minutes
Recipe by Healthful Pursuit at