Raspberry Muffins


  • 130 g buckwheat flour
  • 60 g spelt flour
  • 80 g barley flour
  • 2 eggs
  • 340 g kefir or Greek yogurt
  • 7 tablespoons agave syrup
  • 200 g raspberry
  • 80 g chocolate with 70% cocoa
  • 2 teaspoon baking powder
  • 1/3 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3 tablespoons coconut oil


Separate a bit of chocolate and raspberry for sprinkling. Mix all dry ingredients in one bowl and chop chocolate. In other bowl whisk eggs, agave syrup and kefir (Greek yogurt). Melt coconut oil and when chill a bit pour into mixture with eggs, agave syrup and kefir. Then add dry ingredients stirring all time using spatula. Don’t use mixer. Finaly add raspberries and chopped chocolate. If you don’t use silicone mold but those metal place baking paper on them. When you finish pouring mixture into molds, place on a top of each muffin one raspberry and chocolate you separated at the start.
Bake muffins on 200 – 220 degrees depending on oven.

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