Banana Raspberry Muffins (dairy free, naturally sweetened, grain free option)

 Baked goods are my favorite. Every Sunday morning when I was little we had sweet rolls, muffins or strudel for breakfast before church. Warm cinnamon rolls with the Pillsbury orange glaze was heaven on a plate! Now all that sugar makes my stomach hurt just thinking about it.
   I still enjoy baked goods but I opt for healthier options. My husband however doesn’t appreciate my culinary endeavors in the realm of baking. He hates cake and anything similar to cake. We even had ice cream cake for our wedding. And on our wedding anniversary… I ate the whole top layer… myself… in one sitting… Yeah…
   Devon dutifully taste tests all my baked goods, but he never really eats them. BUT, last night when I gave him a muffin to try, he ate the whole thing, and even asked for another one! He said these are the only muffins he’s ever liked. And they are pretty good, if I do say so myself.
   This is a great recipe to use up those brown bananas before they passover and join the bananas in the sky. They’re soft and moist and perfect for breakfast or snacks. Don’t skip out on the raspberries, it’s what make these so amazing!

Ingredients

• 2 ripe bananas
• 2 Tbsp Coconut oil 
• 2 Tbsp Maple Syrup
• 2 Eggs
• 1 tsp Vanilla
• 1/2 tsp Sea salt
• 1/2 tsp Baking soda
• 3 Tbsp almond or coconut milk
• 1 Tbsp lemon juice
• 1 1/3 cup wheat flour (use almond flour for grain-free)
• 3/4 cup Frozen Raspberries
• oil for greasing pan

1. Preheat oven to 350 and grease a muffin tin with coconut oil or butter.
2. Combine milk and lemon juice in a small bowl and set aside.
3. Mash bananas with fork in a large mixing bowl. 
4. Add coconut oil, maple syrup, eggs, soured milk and vanilla. Whisk or mix with beaters until smooth.
5. Add the dry ingredients and stir until combined.
6. Gently stir in the frozen raspberries.
7. Pour batter into muffin tin. This will make 12-18 muffins, depending on how full you fill the pan.
8. Bake for about 20 minutes.