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
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
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.