I chose to make raspberry muffins this week, since the grocery stores have been selling raspberries at a good price and they are still sweet. I also added ground flax seeds to the recipe to give them extra fibre.


1 1/2 cups whole wheat flour

1/2 cup spelt light flour

1 tsp baking powder

1 tsp baking soda

1/4 cup ground flax seeds

1/4 tsp sea salt

1/4 cup oil of choice – vegetable, coconut- melted

3/4 cup agave nectar or honey

1 tsp pure vanilla extract

1/2 cup milk – organic, almond, soy

2 large ripe bananas – mashed

1 cup fresh or frozen raspberries


Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone cups. In a bowl mix together flours, baking powder, baking soda, ground flax seeds and sea salt. In another bowl blend oil, honey, vanilla and milk. Mash bananas and then add to wet mixture and blend once again. Mix in dry ingredients only until combined and then add raspberries. You can also separate the batter in two and add chocolate chips or nuts if you would like. Bake for 25 minutes or until firm to the touch. Let cool for 5 minutes and then transfer to a cooling rack for another 10 minutes. Enjoy!