Banana & Raspberry Muffins

2 Eggs

2 Ripe bananas

3 Tablespoons honey

3 Tablespoons milk

1 Teaspoon vanilla essence

1 Teaspoon baking powder

1 Cup almond meal

¾ Cup rolled oats

1 ½ Cups frozen raspberries

Preheat oven to 180 degrees

Line a muffin tin with paper liners (this mixture will make about 8 large muffins)

In a large bowl, break the eggs.

Whisk.

Mash the bananas

Add mashed bananas to the eggs

Add the baking powder, honey, vanilla essence and milk and stir.

Add the almond meal, rolled oats and raspberries.

Stir to combine.

Spoon into muffin liners.

Bake for 25-30 minutes or until cooked.  (insert a toothpick or skewer into the muffins to make sure they are cooked).

Rest for 5 minutes in pan then transfer to a cooling rack.

Muffins can be stored in an airtight container for a few days, or can be frozen.