Ingredients (Makes 12)
1/2 cup of all-purpose flour
1/2 cup of whole wheat flour
1 teaspoon of baking powder
½ teaspoon salt
1 ripe banana, mashed
1/2 cup of sugar
1/3 cup of coconut oil, melted
1/3 cup of greek yogurt
1 teaspoon vanilla extract
1 tablespoon of freshly squeezed lemon juice
1 cup of fresh or frozen raspberries
1- Preheat over to 180°C. Spray a muffin pan with cooking spray and set aside.
2- In a large bowl, combine the flour, baking powder, salt and set aside.
3- In a medium bowl, combine the banana, sugar, oil, yogurt, eggs, vanilla extract, and lemon juice. Whisk until the sugar dissolves. Then pour the wet mixture into the dry mixture and fold until just combined. Do not overmix the matter. Fold in the raspberries.
4- Divide the muffin batter into the muffin pans and bake for 15-18 minutes or until a toothpick inserted into the muffin comes out clean with just a few crumbs.
5- Let the muffins cool in the pan for 3 minutes before removing to a cooling rack.
Enjoy while still warm!
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