Ingredients
1 1/4 cup of quick oats
3/4 cup of brown sugar
1 1/4 cup of flour
4 teaspoons of baking powder
1 teaspoon of salt
1 1/4 cup of water, rice milk, or apple juice (or milk/soy-milk)
1 banana (mashed)
1/2 cup of cooking oil (Grapeseed works best!) OR margarine OR butter
3/4 cup of raspberries (fresh or frozen)
1/2 cup of chocolate chips (more or less depending on how much you like chocolate) *see below for allergy-safe brands of chocolate chips
Preheat oven to 400 degrees F
Mix ingredients until smooth
Grease muffin pan or line with muffin cups
Pour mix into muffin pan
Bake for 25 minutes
This one is a winner! I love it and the kids love it too!
* Allergy-friendly chocolate chip brands:
PLEASE check ingredients every time. They could have changed or made a batch that may not have been safe. Always check before buying and again before using the product.
PC decadent chocolate chips (dairy-free, nut-free)
Enjoy Life (dairy-free, nut-free, soy-free, egg-free)
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