As my muffin kick is in full swing, I'm sharing a current favorite. 

For this banana bread recipe, I use either blueberries or raspberries - and either fresh or frozen. Whatever I have on hand.

Since these can be made in one bowl, poured into muffin tins and baked for 15 minutes, it's quick for me to make them at night and enjoy the next day. Chad will have them for breakfast, and I like to have one with my dinner - a dessert of sorts. These are great any time of the day!

Raspberry Banana Muffins {grain-free, sugar-free}

(makes about 12 muffins)

• 3 bananas, ripe

• 1/2 cashew butter (or almond butter)

• 2 eggs

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon cinnamon

• 1 teaspoon pure vanilla extract

• 1/2 cup almond flour

• 1 cup raspberries, fresh or frozen (plus 12 raspberries for topping)

Directions: 

1. Preheat oven to 350 degrees.

2. In a bowl with a whisk or a food processor, blend the bananas until well blended. Add in the cashew butter and blend until smooth. Add eggs and blend until smooth.

3. Add in the baking soda, salt, cinnamon and vanilla and mix until well combined. Add in the almond flour and mix to combine. Stir in the raspberries.

4. Spray 12 muffin tins with non-stick spray or use muffin liners.

5. Using an ice cream scoop, fill each muffin tin with batter. Top with one raspberry.

6. Bake 13-15 minutes until golden brown and the muffin is cooked.

7. Let cool for 5 minutes. Using a knife, run it around the edge of each muffin to loosen from the sides. Take out of the tins and let cool completely on a wire rack. Store in a container at room temperature.

Healthy baking can be the best baking. :)