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Movin’ Along Raspberry Fiber Muffins

by August 21, 2017

A high protein gluten-free muffin that’s sure to fill you up and keep your digestive system moving.

Eating Style:

Dairy-free, Egg-free, Gluten-free, Refined Sugar-free, Soy-free, Vegan, Vegetarian

Prep Time:




  • 1/2 cup Almond Breeze Almond Milk, or a non-dairy milk of your choice
  • 1/2 cup fresh apple juice
  • 1/2 cup unsweetened apple sauce, or 3 eggs
  • 2 tablespoon coconut oil
  • 6 medjool dates, pitted
  • 1/2 teaspoon vanilla extract
  • 1 cup almond flour
  • 1/2 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.
  • 1/2 cup freshly ground flax
  • 1/4 teaspoon 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

Nutrition Information Per Serving



Calories from Fat:


Total Fat:

9.2 g

Saturated Fat:

2.3 g


59 mg


13.3 g

Dietary Fiber:

3.3 g

Net Carbs:

10 g


6.9 g


1.6 g


Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

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