Ingredients

1 ripe banana

125 g gluten-free flour mix

1 teaspoon baking powder

1 teaspoon baking soda

40 g coconut blossom sugar

50 ml liquid coconut oil

50 ml oat milk

1 pinch of salt

125 g fresh raspberries

preparation

First, mash the banana with a fork and set aside. Then sift the flour mixture into a bowl and mix together with the remaining dry ingredients.

Add the oat milk, coconut oil and banana and mix well. Then carefully fold in 2/3 of the raspberries.

Fill the dough into 6 muffin tins, distribute the remaining raspberries on top and bake in the preheated oven at 180 degrees top/bottom heat for about 20-25 minutes.

Allow to cool and dust with birch icing sugar.

note

We recommend using fresh raspberries, otherwise the muffins will be very mushy.