Raspberry Almond Flour (GF, vegan, oil free) Muffins

¾ cup water
¾ cup mashed very ripe banana
¼ cup maple syrup
1 ½ Tbsp ground flaxseed
¼ tsp almond extract
¼ tsp sea salt
1 ¼ cups blanched almond flour
¾ cup GF all purpose flour ( I used Bob’s Red Mill 1:1 all-purpose)
1 ½ tsp baking powder
¾ tsp baking soda
1 cup fresh raspberries

Preheat oven 375 and line 12 standard size muffin tin cups

In a large bowl stir together water, mashed banana, maple ., flax, almond extract and salt til smooth.  Let stand for 5 minutes for flax to thicken

In a small bowl combine almond flour, gf flour, baking powder and baking soda. Stir until blended. Gently stir in raspberries being careful to not break them much.

Divide batter between prepared muffin cups

Bake in preheated oven 16-20 minutes until golden brown and toothpick comes out clean

Cool muffins in tin for 5-10 minutes before transferring to a wire rack.  Refrigerate leftovers or freeze

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