Pretty In Pink Banana Raspberry Muffins

Serves 12

Ingredients

½ cup (120 ml) Almond Breeze Almond Milk Unsweetened Original
1 flax egg (1 tablespoon flax powder which we will mix with 3 tablespoons water)
2 very ripe bananas
1 teaspoon vanilla essence
½ cup (120 ml) coconut oil, melted
¾ cup sugar
1 ½ cups flour
2 teaspoons baking powder
½ teaspoon bicarbonate
¼ teaspoon table salt
160 g raspberries, halved

Instructions

Preheat the oven to 180 °C.
Line a muffin tray with paper cups.
In a small bowl, mix 1 tablespoon flax powder with 3 tablespoons and let it sit for 3 minutes.
Mash the two bananas in a big mixing bowl.
Add the Almond Breeze milk, melted coconut oil, vanilla essence and flax egg mixture and stir to mix well.
In a separate mixing bowl, sift the flour, sugar, baking powder, bicarbonate of soda and salt together.
Gently mix the wet ingredients into the dry ingredients. Add the raspberries and fold in.
Do not over-mix the batter.
Scoop 2 tablespoons of batter into each paper cup.
Bake for 25 minutes or until a toothpick that is stuck into the center of the muffin comes out clean.
Remove from the oven and let it cool completely.
Serve warm or cold with vegan margarine and extra raspberry jam.