2 large ripe bananas, mashed
2 cups flour
1.5 tsp baking powder
0.5 tsp bicarbonate of soda
3/4 cup sugar
1/3 cup sunflower oil
1/2 cup oat milk
1 tsp vanilla extract
1 Tbsp apple cider vinegar or lemon juice
150 g raspberries fresh or frozen
small handful oats for topping (optional)
Preheat the oven to 180°C. Line a muffin tin with 12 muffin cases. Mix flour, baking powder, bi carb soda and sugar together in a large bowl. Put sunflower oil, milk, vanilla extract and lemon juice in a separate bowl or jug. Mix well. Pour into the flour and mix until just combined. Add mashed banana and mix. Gently stir in the 150g raspberries. Spoon the mixture into your muffin cases and sprinkle a few oats over the top of each muffin. Bake in the oven for 20 mins or until a toothpick inserted in the centre comes out clean.
