Okay, so I may have picked a TON of raspberries. But now we have jam for months and these delicious muffins, so all in all it was definitely worth the work. I found the recipe at sweet cannela. When it comes to following recipes I try not to reinvent the wheel, but I’ll admit that I made a few minor adjustments to this recipe (one of which included adding chocolate – um, can you blame me?).
Heat the oven to 350 degrees F (180 degrees C) and grease yo’ muffin tin – I used coconut oil and we had a really good time! My batch made 12 pretty robust muffins 🙂 FYI these muffins took like 5 seconds to prep and 25 min to bake, SUPER quick!
This is what happens to coconut oil in Seattle in the middle of the summer…..I’mmmmm mmmelting
Mix 2 bananas, .5 c almond milk (I used hemp), .5 c brown sugar, 1 tsp vanilla extract, 1.5 tsp maple syrup in a food processor (or ninja — hiyah). Blend the ingredients until they become a smooth liquid.
In a separate bowl combine 2 c of rolled oats, 1 tsp of cinnamon, 1.5 tsp of baking powder.
Add the liquid mixture and mix it with a spatula. Gently fold in 1 c of raspberries, and if you’d like chocolate chips (I just poured until it looked pretty).
Fill up your muffin cups and bake for 25-30 minutes.