Raspberry Nut Butter Muffins - Sole to Soul Coaching

Raspberry Nut Butter Muffins

Total Time 30 minutes. 10 Servings

Ingredients:

• 3 TBS Flax Seed
• 6-8 TBS Water
• 2 overripe bananas
• 1 cup Almond Butter
• 1/4 cup Raspberries (fresh or frozen)
• 1/4 teaspoon Sea Salt
• 1 tsp baking powder
• 1 tsp Vanilla Extract
• 1 TBS Stevia (optional)
• 1-2 TBS Dark Chocolate Chips

Preparation:

• Preheat oven to 375 degrees. Line a muffin tin with cupcake holders or spray pan (better to use liners).
• In small bowl combine flax seed and water and let sit for 5-10 minutes.
• Combine all other ingredients in a medium bowl – except dark chocolate chips. Break up some of the raspberries a bit if they are frozen
• Fold in the flaxseed and water mixture – mix well.
• Pour 1/2 of the mixture into the  muffin holder – add 2-3 chips and fill muffin tin or holder 1/2 way.
• Bake for 13-15 minutes.  Let cool.  Save in an airtight container in refrigerator for up to 1 week.