I’m in the middle of a crappy week.
A friend passed away suddenly last Thursday. We weren’t close, but she was lovely and she left two beautiful kids behind and it hurts my heart. Tonight our neighbourhood is holding a candlelight memorial so I’ll go and say goodbye.
Then on Friday I get to go to the dentist for the first of a two-part root canal session which should be fun.
So, what’s a girl to do in the middle of the week that just keeps on giving?
Make muffins of course!
It’s berry season and I’m feeling sad so last night I decided to have some fun coming up with a new recipe for Banana Raspberry Muffins. Given the week I’m having they probably should have given me food poisoning, but they were great!
Thank you, universe!
If you have some extra berries kicking around, give these a try and send me a couple of virtual hugs while you’re at it 😉
Banana Raspberry Muffins
Prep Time: 20 min
Cook Time: 18 min
Keywords: bake breakfast snack dairy-free gluten-free raspberries bananas
Ingredients (24 muffins)
- 1 cup almond flour
- 3/4 cup oat flour (I just put rolled oats in my blender and make my own)
- 1/2 cup rolled oats
- 1/2 cup ground flax
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 2 ripe bananas, mashed
- 1/3 cup maple syrup
- 3 eggs
- 1/3 cup unsweetened apple sauce
- 1 cup raspberries, fresh or frozen
Instructions
In a medium-sized bowl, combine the almond flour, oat flour, rolled oats, ground flax, baking soda, baking powder and salt.
In a large bowl, combine the mashed bananas, maple syrup, eggs and apple sauce.
Add the dry ingredients to the wet and combine.
Once all the ingredients are combined, add the raspberries and stir only once or twice. If you stir too much with the raspberries you’ll just get greyish pink muffins.
Scoop batter into a muffin tin lined with muffin cups.
Bake for 18 min at 350 degrees F.
