Banana Raspberry Muffins
Ingredients
Dry ingredients
- 1 Cup Wholemeal flour (wholewheat or plain is fine)
- 1/2 Cup Rolled oats (quick oats are ok)
- 1 Tsp Baking powder
Wet ingredients
- 2 Large ripe bananas mashed (or 3 small)
- 1 Tsp Vanilla extract
- 1/2 Cup Soy milk (or other plant based milk)
Other ingredients
- 1/3 Cup Coconut oil (avocado or olive oil also works)
- 1 Cup Raspberries
- 1-2 Tsp Coconut oil to grease a muffin tin
Instructions
- Preheat oven to 180c
- Combine dry ingredients in a large bowl
- In a separate bowl combine wet ingredients, then add and stir lightly to the dry ingredients
- Pour in the coconut oil and quickly stir (it will solidify with cold ingredients like the soy milk)
- Add the raspberries and gently combine.
- Grease a muffin tray (12 muffins) with the extra coconut oil (or omit if using silicone or liners), then evenly add the batter
- Bake for 25mins till a toothpick comes out clean
Notes
Store on the bench for 2 days, fridge for 5 days or freezer for 3 months. Because these have coconut oil they’re best at room temperature or warm (not straight from the fridge or they will have a lightly solid texture from the coconut oil solidifying).