Banana and Raspberry Muffins

Servings

A simple muffin recipe, ideal for healthy snacks or even for breakfast. These muffins are very moist, and you will love them—they will brighten your day. They're also perfect for kids!

For 16 mini muffins

- 280 g of ripe plantain (approx. 3 u.)
- 200 ml of vegetable drink (I used almonds)
- 45 ml of extra virgin olive oil
- 80 g coconut sugar
- 180 g oat flour
- 1 c baking powder (l. chemistry)
- 1 tsp cinnamon powder
- 1⁄4 c pink or sea salt
- 250 g of berries that you prefer

To decorate the surface:

- a banana cut into slices or cubes
- a handful of berries

Preheat the oven to 180°C (350°F).
In a bowl, sift together the oat flour, baking powder, cinnamon, and salt.
In a blender, mix the bananas, vegetable drink, olive oil, and coconut sugar until a homogeneous mixture is obtained.
Combine the wet mixture with the dry ingredients using a whisk.
Gently fold in the berries until well incorporated.
Pour the batter into muffin moulds, filling them about three-quarters full to allow room for rising. Add a few slices of banana and extra berries as a topping.
Bake for 45-50 minutes.
Let the muffins rest for 5 to 10 minutes, then carefully unmould to avoid water condensation in the mould.
Let them cool completely on a rack before eating.

If you don't have mini muffin moulds, you can use a larger format or make a "banana bread" loaf instead.

How to Store:

Store in a container with a lid. They last for 4 to 5 days at room temperature or can be refrigerated for extended freshness.

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Hola ♥

I’m Vania, and here I share one of my greatest passions: cooking. Explore a variety of plant-based and healthy recipes on my blog. I hope you enjoy them as much as I do :)