2 cups whole wheat flour
1/2 cup sugar (organic cane)
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup almond milk (or non-dairy milk)
1/4 cup lemon juice (fresh)
1/2 banana (mashed)
1/2 cup oil (I use coconut oil)
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 cup raspberries
1 cup powdered sugar
2 tablespoons water
1/4 teaspoon zest
Preheat oven to 375•F.
In a large bowl combine all dry ingredients.
Add almond milk, oil and lemon juice. Mix. Add mashed banana and zest, mix and then toss in raspberries.
*If you don’t want to use raspberries, you can substitute 1 tablespoon of poppy seeds!
Spoon mixture into pre-lined muffin pan!
Bake for 10-15 minutes until a tester comes out clear.
If you want to add the glaze allow the muffins to cool slightly then pour on top of each.
*makes about 12 muffins.