Wet Ingredients:
- 2 cups California Giant Raspberries
- 6 California Giant Raspberries split in half for topping
- 3 ripe bananas, mashed
- 3 tbsp almond milk or water
- 3 tbsp extra virgin olive oil (or walnut/ any nut oil would taste amazing too!)
- 1 tbsp vanilla extract
- 2 1/2 tbsp poppyseed
Dry Ingredients:
- 1 1/2 cups all purpose gluten-free flour
- 1 cup coconut or brown sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- Pinch of sea salt
- Handful any nuts, optional
Directions
- Preheat your oven to 350F. In a medium size mixing bowl add all the wet ingredients into a bowl (except the raspberries) and mix well.
- In a smaller bowl, whisk all the dry ingredients together. Now slowly pour the dry ingredients into the wet, and mix until combined.
- Now, gently fold the raspberries into the batter. Spoon the batter into the muffin tins and fill to the top.
- Add a 1/2 fresh raspberry on top of each muffin and pop into the oven to bake for 22-25 minutes, or until the batter is slightly gooey inside, but firm on top (insert a knife to see if it comes out nearly clean).
- Store on your countertop and enjoy!
You can view the full recipe video here from Brand Ambassador Marie Reginato.
