2–3 bananas (depending on size)
50 g butter, room temp
1/2 cup buckwheat flour
1/4 cup durra flour
1 tsp baking powder
1/8 tsp vanilla extract
1 tsp cardamom
2 large eggs
3/4 cup raspberries
Preheat the oven to 200 C/400 F. Mix the bananas and butter with an immersion blender. Combine all of the dry ingredients in a separate bowl. Whip the eggs fluffy in a separate bowl. Whisk the banana mixture and dry ingredients into the eggs. Gently stir the raspberries into the batter so they do not break, and pour the batter into 9-10 cupcake molds (some raspberries in each mold). Bake in the middle of the oven for 15-20 minutes.