1 cup mashed ripe bananas (about 2 medium bananas)
1/4 cup melted coconut oil or vegetable oil
1/2 cup almond milk (or any non-dairy milk)
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh or frozen raspberries
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large mixing bowl, whisk together the mashed bananas, melted coconut oil or vegetable oil, almond milk, and vanilla extract.
In another mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients and mix until just combined.
Gently fold in the raspberries.
Fill each muffin liner about 2/3 full with the batter.
Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and let the muffins cool for a few minutes in the tin, then transfer them to a wire rack to cool completely.