Natural Sweet Raspberry Muffin
Why I Love This Recipe
Eating less sugar is about preserving your health. I made a decision to stop eating additional added sugar in one month. My motivation was to try something new and feel fitter. Other motivations might be to lose weight, to reduce a yeast infection or simply to set a better example for your children.
The result of this experiment: Super fluffy and juicy muffins.
Ingredients You'll Need
2 cups/ 250g spelt flour
2 medium bananas mashed
1 tsp be-carb soda
2,5 tsp baking powder
1 tsp vinegar
pinch of salt
1/2 cup/ 125 ml water
1/2 cup/ 125 ml vegetable oil
1 cup/ 250 g fresh or frozen raspberries
Directions
Preheat the oven to 350°F or 180°C
Whisk everything in a medium bowl with the fork. Add water if necessary.
Finally fold the raspberries gently into the batter.
Grease well 12 muffin cups (I don´t use the paper inserts) and fill in the dough portion wise.
Bake until muffins are golden and a tester inserted into the centers comes out clean, for 18 – 22 minutes.
Enjoy your natural sweet muffin with a clean conscience ;)
