Banana and Raspberry Muffins




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.

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