Gluten-Free and Refined-Sugar Free Raspberry Muffins

[et_pb_section fb_built=”1″ specialty=”on” _builder_version=”3.22″][et_pb_column type=”2_3″ specialty_columns=”2″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_row_inner admin_label=”Row” _builder_version=”3.25″][et_pb_column_inner saved_specialty_column_type=”2_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_image src=”https://secureservercdn.net/198.71.233.238/f42.979.myftpupload.com/wp-content/uploads/2018/01/raspberry-mix-5-1.jpg” align_tablet=”center” align_last_edited=”on|desktop” admin_label=”First Image/Featured Image” _builder_version=”3.23″ always_center_on_mobile=”on”][/et_pb_image][et_pb_text admin_label=”Intro” _builder_version=”3.27.4″]

I’ve made these muffins a million times and they are always a hit – Carolina loves taking them to school and sharing with her friends. Feel free to add strawberries, blueberries or even dairy-free chocolate chips – anything goes!

[/et_pb_text][et_pb_image align_tablet=”center” align_last_edited=”on|desktop” admin_label=”Image 2″ _builder_version=”3.23″ always_center_on_mobile=”on”][/et_pb_image][et_pb_text admin_label=”Ingredients” _builder_version=”3.27.4″]

Ingredients

2 ripe bananas, mashed
¼ cup honey
2 large eggs, room temperature
2 teaspoons vanilla extract
½ teaspoon salt
¼ cup applesauce
1 teaspoon baking powder
1⅓ cups oat flour
⅔ cup old fashioned oatmeal (not quick oats)
1¼ cups raspberries

[/et_pb_text][et_pb_image src=”https://secureservercdn.net/198.71.233.238/f42.979.myftpupload.com/wp-content/uploads/2018/01/FullSizeRender-10.jpg” align_tablet=”center” align_last_edited=”on|desktop” admin_label=”Image 3″ _builder_version=”3.23″ always_center_on_mobile=”on”][/et_pb_image][et_pb_text admin_label=”Instructions” _builder_version=”3.27.4″]

Instructions

Preheat oven to 400°F. Line a muffin tin with 12 muffin liners.
In a large bowl, combine mashed bananas, honey, eggs, vanilla extract, salt, and applesauce. In a separate bowl, combine baking powder, oat flour, and oatmeal. Mix the dry ingredients with the wet ingredients, mixing until just combined. Gently fold in raspberries, then scoop batter evenly into 12 prepared muffin liners. Bake for 5 minutes at 400°, then turn heat down to 350° and bake for an additional 12 minutes. Let cool before serving. Enjoy!

[/et_pb_text][et_pb_image src=”https://secureservercdn.net/198.71.233.238/f42.979.myftpupload.com/wp-content/uploads/2018/01/raspberry-mix-4.jpg” align_tablet=”center” align_last_edited=”on|desktop” admin_label=”Image 4″ _builder_version=”3.23″ always_center_on_mobile=”on”][/et_pb_image][et_pb_text admin_label=”Free Writing” _builder_version=”3.27.4″][/et_pb_text][et_pb_image src=”https://secureservercdn.net/198.71.233.238/f42.979.myftpupload.com/wp-content/uploads/2018/01/Muffins.jpg” align_tablet=”center” align_last_edited=”on|desktop” admin_label=”Image 5″ _builder_version=”3.23″ always_center_on_mobile=”on”][/et_pb_image][/et_pb_column_inner][/et_pb_row_inner][/et_pb_column][et_pb_column type=”1_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][/et_pb_column][/et_pb_section]

Share this post