Express Muffins with Banana and Raspberries

Ingredients:

• 1 1/2 cups of all-purpose flour
• 1/2 cup of rolled oats
• 1/2 cup of coconut sugar
• 1 tsp of baking powder
• 1/2 tsp of baking soda
• 1/4 tsp of salt
• 1/2 cup of unsweetened applesauce
• 1/4 cup of coconut oil, melted
• 1/4 cup of almond milk
• 1 ripe banana, mashed
• 1/2 cup of fresh raspberries

Instructions:

1. Preheat the oven to 375°F (190°C). Use non-stick cooking spray to coat a muffin tin or line with muffin cups.
2. In a large mixing bowl, combine flour, rolled oats, coconut sugar, baking powder, baking soda, and salt. Mix well.
3. In another mixing bowl, combine applesauce, coconut oil, almond milk, and mashed banana. Mix well.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5. Gently fold in the raspberries.
6. Spoon the batter into the muffin tin, filling each cup about 2/3 of the way full.
7. Bake for 18-20 minutes or until a toothpick comes out clean when inserted in the center of a muffin.
8. Remove the muffin tin from the oven and let the muffins cool down for 5-10 minutes.

Verdict:

These express muffins with banana and raspberries are the perfect healthy snack for on-the-go. They are 100% healthy and delicious with the natural sweetness of coconut sugar and fruits. Plus, they are super easy to make in under 30 minutes.

Serving Suggestions:

Serve these muffins with a side of fresh fruit for breakfast or as a mid-day snack. They can be stored in an airtight container for up to 5 days or frozen for up to 3 months.