If it isn’t obvious yet, I’m obsessed with raspberries. Yogurt, smoothies, ice cream, muffins, cookies, you name it. Raspberry’s soulmate? Orange! So I give you, raspberry orange muffins! These muffins are super easy to mix up, so if you’re on a time crunch and hate overly complicated recipes, have no fear. If you’re a huge raspberry fan like I am, you will love these!
- 3 medium/large ripe bananas
- 3/4 cup nondairy milk
- 3 Tbsp coconut oil
- 2 1/2 cups flour
- 2 tsp baking powder
- 1/2 cup sugar/coconut sugar*
- 2 tsp orange extract
- 1/2-2 cups fresh or frozen raspberries
- * You can sub sugar with liquid sweetener of choice (agave nectar, pure maple syrup, etc.)
Preheat oven to 350°.
Lightly grease muffin pan with coconut oil or use reusable silicone baking cups.
Blend bananas, milk, coconut oil, and extract until smooth (add liquid sweetener as well if you are using it).
In separate bowl mix together dry ingredients.
Add the banana/milk mixture to dry ingredients and mix.
Add raspberries and gently fold into batter. Do not overmix.
Fill liners 2/3 full and bake for 20-30 minutes or until the outside is lightly browned.
Let cool and enjoy!