Preheat the oven to 175degrees and line a muffin baking tray for 12 muffins with muffin cups or lightly grease if needed.
Melt coconut oil in a small saucepan over low heat.
115 ml Coconut oil
Meanwhile, provide a large bowl, pour in almond milk, add baking soda and vinegar and stir with a wooden spoon. The liquid should now begin to foam.
160 ml Almond milk or other unsweetened plant milk, ½ tbspn Baking soda, 1 tbspn Apple cider vinegar
Place a sifter over a large baking bowl, sift in flour or gluten-free flour mixture. Add sugar, banana, coconut oil, sea salt and vanilla and stir until well combined.
225 g Raw cane sugar, 240 g cups fine spelt flour or gluten-free flour blend, 1 Banana, ¼ tbspn Sea salt, 115 ml Coconut oil, ½ tbspn Bourbon vanilla ground
Small lumps of dough are not a problem as they dissolve during baking.
NOTE: Do not stir too long, otherwise you will stir the leavening power of the natron back out of the dough.
ALTERNATIVE: If you are using a high-powered blender (dough program), place all ingredients in the blender jar in the order as above and run the program once.
Divide with a spoon into the muffin moulds evenly.
Place 3-5 raspberries per muffin in the pan. If you like the raspberries juicier, press the berries in really well until they are covered with batter. Alternatively, leave them on the surface, but then they tend to become drier.
200 g fresh raspberries (peel)
Put in the oven and bake for 30 minutes. Turn off oven and leave muffins in oven for another 10 minutes, using reheat. Remove from the oven and allow to cool completely.
Optionally sprinkle with powdered sugar and garnish with a scoop of vanilla ice cream.
Organic powdered sugar to taste, Fresh raspberries, Homemade vanilla ice cream with aquafaba
Store remainder(if any) in an airtight box in the refrigerator for up to one week. Can be kept frozen for up to one month.