INGREDIENTS

• ½ cup (120 ml) Almond Breeze Unsweetened Almond Milk

• 1 flax egg (1 tablespoon flax powder which we will mix with 3 tablespoons water)

• 2 very ripe bananas

• 1 teaspoon vanilla essence

• ½ cup (120 ml) coconut oil, melted

• ¾ cup sugar

• 1 ½ cups flour

• 2 teaspoons baking powder

• ½ teaspoon bicarbonate

• ¼ teaspoon table salt

• 160 g raspberries, halved

INSTRUCTIONS

• Preheat the oven to 180 °C.

• Line a muffin tray with paper cups.

• In a small bowl, mix 1 tablespoon flax powder with 3 tablespoons and let it sit for 3 minutes.

• Mash the two bananas in a big mixing bowl.

• Add the Almond Breeze Unsweetened Almond Milk, melted coconut oil, vanilla essence and flax egg mixture and stir to mix well.

• In a separate mixing bowl, sift the flour, sugar, baking powder, bicarbonate of soda and salt together.

• Gently mix the wet ingredients into the dry ingredients. Add the raspberries and fold in.

• Do not over-mix the batter.

• Scoop 2 tablespoons of batter into each paper cup.

• Bake for 25 minutes or until a toothpick that is stuck into the centre of the muffin comes out clean.

• Remove from the oven and let it cool completely.

• Serve warm or cold with vegan margarine and extra raspberry jam.