Sometimes you just need a little something sweet. I woke up wanting a warm breakfast, but not the eggs I’ve been having morning after morning lately. These muffins were exactly what was called for! The sweetness is natural, and perfect to have early in the morning. Eat up!
Raspberry Banana Muffins
- 1/2 Cup Coconut Flour
- 1 Cup Almond Meal
- 1 Small Ripe Banana
- 3 tsp. Baking Powder
- 1/4-1/2 tsp. Stevia Powder (Optional)
- 2/3 Cup Raspberries (I used Trader Joe’s Organic Frozen)
- 2 Large Eggs
- 1 1/3 Cup Almond or Coconut Milk
Preheat oven to 375. Mix all dry ingredients in a bowl, making sure no lumps remain. In a separate bowl, whisk together Eggs and Milk. Using a fork, stir the wet mixture into the dry, then fold in your Raspberries (don’t defrost if using frozen). Divide the mixture into greased or lined muffin cups. This should make approx. 8 muffins, but pour to your desired height (I like to make fewer, larger muffins, so I fill mine about 90% to the top). Bake for 30 minutes, or until golden. Remove and allow to cool a bit before digging in!