Christmas spiced Banana and Raspberry Oat Muffin

Who says puddings are just for afters? Breakfast muffins are one of the things i will get out of bed for (second to coffee of course!)

Using the left over mix from my banana bread I've created this gluten free muffin mix that doesnt contain any refined sugars and gets better the longer you leave it. Perfect warmed or cold for you to dunk into a cuppa.

Ingredients:

1 cup of rasperries (i used frozen)

1 cup gf flour

1/2 c gf oats

1/2 c crushed walnuts

2 mashed bananas

1 tsp vanilla extract

1/2 c coconut sugar

1 tsp apple cider vineger or lemon juice

1/2 c plant/nut milk (I used vanilla rice milk)

1 tsp cinnamon

1 tsp mixed spice

1 tsp baking powder

1/2 tsp baking soda

1/2 c rum soaked sultanas/raisins

1 tbsp coconut oil

Method:

1. Pre-heat oven to 180c

2. Grease 8 muffin holders with coconut oil

3. Put the apple cider vinegar in with the milk and put to one side.

4. mix all dry ingredients together.

5. Mix the bananas in with the wet ingredients then add to the dry mix. Try not to mix harshly as the rasperries will lose shape and you wont get those lovely big chunks in the muffins!

6. slowly pour the milk mixture into the dough until a batter/thick cream like consistency is achieved.

7. Pour mixture into the muffin holders equally and put into the oven for 35 minutes or until golden.

8. Eat warm or leave to cool!

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