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These healthy gluten-free raspberry cupcakes are the bomb! My kids just can’t get enough. They even eat them frozen (Yep Eww). And I can let them eat as many as they want because I know they aren’t full of sugar and crap. Needless to say, they are on high rotation in our house and are often included in school lunchboxes.

These Healthy raspberry cupcakes are processed sugar-free, gluten-free and can be made dairy-free if you choose.

Buckwheat flour is used in these healthy cupcakes and despite the name, it isn’t a grain. Buckwheat is a nutrient-packed, gluten-free seed that is high in both protein and fibre. Buckwheat provides a high source of amino acids, vitamins, minerals and antioxidants like rutin, tannins and catechin. Buckwheat is a great source of plant-based protein and contains twelve amino acids — the “building blocks of protein” that support energy, growth and muscle synthesis. It has roughly 11-14 grams of protein for every 100 grams which is higher than most whole grains.

Bananas replace a lot of sugar included in traditional cupcake recipes and are loaded with fibre, both soluble and insoluble. The soluble fibre functions to slow down digestion and keep you feeling full for longer. Hopefully stopping the kids coming back in 5 mins looking for more food. Bananas are a powerhouse when it comes to nutrition. they are loaded with essential vitamins and minerals such as potassium, calcium, manganese, magnesium, iron, folate, niacin, riboflavin, and B6. These all contribute to the proper functioning of the body and keeping you healthy.  While the insoluble fibre if fantastic for gut health.

I like to use If You Care baking cups when baking as they are made from unbleached totally chlorine-free greaseproof paper. If you want to find out more why unbleached paper is a better choice you can here. I get mine from Pistachios Organic Pantry in Perth, but if you aren’t in Western Australia they can be found in many health food stores or online.


Healthy Gluten-Free Raspberry Cupcakes

Yield: 12-18
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

These Healthy raspberry cupcakes are processed sugar-free, gluten-free and can be made dairy-free if you choose


  • 3-4 medium Bananas
  • 3 Eggs (organic and pasture-raised if possible)
  • 80g Coconut oil or organic butter
  • 150g buckwheat flour
  • 70g Sweetener of choice (Honey, Maple syrup, Rice malt syrup, coconut sugar etc)
  • 2tsp Aluminium free baking powder
  • 1tsp cinnamon
  • pinch salt
  • 1 Cup Frozen organic raspberries


Themomix/Blender Method

    1. Pre-heat oven to 180C and line cupcake trays with baking cups
    2. If using, melt butter
    3. Place all ingredients into the bowl and blend for 30 seconds, scrape down the bowl and blend a further 15 seconds
    4. Fill cupcake trays 1/2 to 3/4 full
    5. Arrange raspberries on top
    6. Cook for 15-20 minutes, or until slightly firm to the touch

Conventional Method

    1. Pre-heat oven to 180C
    2. If using, melt butter
    3. Combine eggs, coconut oil/butter, mashed bananas and sweetener in a bowl until well combined
    4. Add buckwheat, baking powder, cinnamon and salt and mix well.
    5. Fill cupcake trays 1/2 to 3/4 full
    6. Arrange raspberries on top
    7. Cook for 15-20 minutes, or until slightly firm to the touch


  • This should be a fairly loose mix, so if you feel it is a bit thick add a splash or two of milk (dairy or non-dairy both work well).
  • Mix it up with any berries or fruit of your choice. Or even a sprinkle of chocolate chips
  • These gluten-free cupcakes freeze well and are perfect for school lunch boxes

Banana & Raspberry Cupcakes

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