1 Preheat the oven to 180°C. Combine the milk, maple syrup, coconut oil and vanilla into a bowl and mix well.
2 Add in the buckwheat flour, almond meal, protein, baking powder, cinnamon and salt. Mix until well combined.
3 Fold through the frozen berries.
4 Spoon into 6 muffin moulds and bake for 20-25 mins or until golden. Cool slightly before removing from pan. Enjoy immediately or store in an airtight container at room temp for up to 3 days or in the fridge for up to 1 week.
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