• 3 very ripe bananas, mashed
  • 3/4 cup organic natural peanut butter, (or your favorite nut butter)
  • 1/4 cup pure maple syrup
  • 1/2 tsp fine sea salt
  • 1/2 tsp baking soda
  • 3/4 cup sprouted buckwheat flour
  • 1T raw apple cider vinegar
  • 1 cup fresh raspberries


  • Preheat oven to 350 degrees and line a standard muffin tin with 12 baking cups. In a large mixing bowl, use a fork to mash the ripe bananas until they have a puree-like consistency (may have a few lumps). Add in peanut butter, buckwheat flour, maple syrup, salt, and baking soda and mix well until a sticky batter is created.  Stir in the vinegar.  Fold in raspberries and divide batter between the 12 muffin cups.
  • Bake until the centers are firm and the tops begin to crack, about 20 minutes. Cool completely in the pan before serving, and store the muffins in a sealed container in fridge for up to a week.  Makes 12 muffins.


Calories: 180kcal | Carbohydrates: 21g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 200mgFiber: 3g | Sugar: 9g

Reference:  https://detoxinista.com