1️⃣ Preheat your oven to 180°C (conventional and not fan forced!). In a small bowl combine ⅓ cup lemon juice, zest of 2 lemons, ⅔ cup maple syrup (or your fav liquid sweetener. Rice malt syrup will make it less sweet if that’s what you prefer!), ⅔ cup almond milk and 1 tsp vanilla extract. Whisk well.
2️⃣ In a large bowl, whisk together 1⅔ buckwheat flour, ⅔ cup blanched almond meal, 2 tsp baking powder, 1 tsp baking soda and 1/4 tsp sea salt.
3️⃣ Pour the wet ingredients into the dry mix and mix until you end up with a smooth batter. Gently fold through 1 heaped cup of frozen raspberries.
4️⃣ Spoon into muffin trays (I love using silicone moulds as they are non-stick!) and bake for 25 minutes or until golden and cooked through.
5️⃣ Transfer to a cooling rack before decorating. I added on a dollop of PureCocobella vanilla coconut yogurt, more raspberries and lemon zest!.