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Raspberries add tart flavor and a chewy texture to these hearty muffins. Raspberries are in season in early summer, and again in fall. They are highly perishable, though, and should be refrigerated and stored within a day. Substitute frozen raspberries if you like, but don’t thaw them before stirring them into the batter.

  • 2 large eggs.
  • 3 ripe bananas, mashed.
  • ½ cup applesauce.
  • 1 teaspoon vanilla extract.
  • 1 ¼ cups almond meal.
  • 2 teaspoons baking powder.
  • ¼ teaspoon baking soda.
  • ¼ teaspoon cinnamon.
  • ¼ cup flaxseed flour.
  • 1 cup raspberries.

Preheat oven to 350 degrees F. Spray a muffin pan with cooking spray.
Combine the eggs, banana, applesauce, and vanilla extract in a large mixing bowl. Add the dry ingredients and mix gently.
Fold in the raspberries gently. Pour ½ cup batter in each muffin cup. Bake 20 to 30 minutes, or until browned.