Raspberry muffin (easy recipe for the whole family)
It takes 10 minutes to prepare and 35 minutes to cook. I’ve added optional ingredients so you can make the muffin that suits you and your family. If you give it to babies remove the maple syrup so it’s not too sweet.
So, you’ll need:
2 bananas
2 medium free-range eggs
1 teaspoon vanilla extract
50 g fruit purée (optional - it makes the muffin moister)
1 tablespoon maple syrup (this is optional too - I think it’s delicious without added sugar, but if you have a sweet tooth, go for it!)
200 g gluten free oats
1.5 teaspoons baking powder
2 teaspoons cinnamon (optional - it adds some flavor)
1 cup frozen raspberries
250 ml almond milk (1 cup)
Instructions:
Preheat oven to 180 degrees Celsius.
In a large bowl mix eggs, vanilla, bananas, fruit purée and maple syrup
In a medium bowl, mix oats, baking powder and cinnamon
Combine the oat mixture with the banana mixture before stirring in the almond milk.
Add the frozen raspberries and mix.
You can also add extra toppings to the final mixture: almond flakes, dark chocolate chips, coconut flakes, raisins, cranberries etc.
Bake for about 35 minutes at 180 degrees. They last for a couple of days, or you can freeze them.
Enjoy! x
