Raspberry Banana Muffins
Try this Raspberry Banana Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1/4 cup unsweetened applesauce
- 1/4 tsp sea salt
- 2 tsp baking powder
- 2 tsp vanilla extract
- 1/4 cup maple syrup
- 1/2 cup unsweetened shredded coconut
- 1 1/2 cups gluten free oat flour
- 3 small bananas mashed
- 3/4 cup raspberries (i used fresh)
- Carbohydrate 56.0819291679977 g
- Cholesterol 6.53333332007824 mg
- Fat 74.7206433304685 g
- Fiber 19.1551991493702 g
- Protein 13.3169933223647 g
- Saturated Fat 65.79324366486 g
- Serving Size 1 1 recipe (367g)
- Sodium 653.272749654362 mg
- Sugar 36.9267300186275 g
- Trans Fat 4.50125799985088 g
- Calories 916 calories
Preheat oven to 350.In a large bowl, mix all the dry ingredients.In a medium bowl, mix the wet.Add wet to dry and mix until combined.Fold in the raspberries.Spoon batter into standard sized muffin pans. I used silicone liners and did not need to spray, but if you use paper liners, be sure to grease them. Oil free recipe can tend to stick to paper liners.Bake for 12-15 minutes, or until a toothpick comes out clean.Let cool before removing and storing in an airtight container.
