Loo Kitchen

These were amazing! I really wish I’d had walnuts, because it would have made these better (some added crunch). But they were still delicious and moist!

• 1 1/2 cup flour
• 1 tsp baking soda
• 1/2 tsp sea salt
• 2 cups raspberries
• 2 TB flour
• 1 stick butter, room temperature
• 3/4 cup coconut sugar
• 2 TB honey
• 1 egg, room temperature
• 1 cup buttermilk, room temperature
• 1 overripe banana, mashed
• 1 tsp vanilla
• 1/2 lemon, juiced and zested
• 2 cups raspberries
• 1 cup walnuts (I didn’t have any, but this would have been an awesome addition)

Preheat the oven to 350 degrees. Prepare a muffin pan by greasing it with butter or oil. Or you can use a silpat muffin mold!

Combine the flour, baking soda and salt in a bowl.

Wash and dry the raspberries. Sprinkle the 2 TB of flour over the raspberries.

Cream the butter using a stand or hand mixer on the medium setting until homogenous. Scrape the bowl down with a spatula. Add the egg and combine on medium. Scrape the bowl down with a spatula. Add the buttermilk in 3 parts, combining on medium and scraping the bowl after each addition. Add the banana, vanilla and lemon and combine on medium. Add the flour mixture in 2 parts, combining on low and scraping the bowl after each addition. Add the raspberries on low and mix just to combine.

Add the batter to your prepared muffin pan. Add to the oven and bake for 30 minutes, rotating the pan halfway through cooking. Remove the muffins from the oven and allow them to sit for 10 minutes.