2 cups oat flour
3/4 cup dark brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut oil (can substitute with any oil)
1 cup mashed bananas
Flax egg (1 tablespoon flaxseed mixed with 4 tablespoon water)
4 tablespoons warm water
1 teaspoon vanilla extract
3/4 cup raspberries
1: Preheat oven 180C muffin tin with paper liners.
2: Mix flax egg and set aside
3: In a large bowl mix together the dry ingredients.
4: To the flour mix add the oil, mashed bananas, flax egg and vanilla extract.
5: Stir in Raspberries the batter will be quite thick.
6: Scoop about 1/4-1/3 cup of batter for each muffin and bake for about 18-20 minutes or until a toothpick inserted in the center of the muffin comes out clean.