Ingredients:

1 ½ cup Bye Bye Grain Flour

½ tsp. salt

1 tsp. baking powder

½ tsp. baking soda

1 tsp. gelatin

¼ tsp. ground cinnamon (optional)

2 ripe bananas

¼ cup + 2 Tbsp. oil

¼ cup milk or milk substitute (at room temperature)*

1 tsp. vanilla extract

¼ cup molasses

½ cup raisins**

For AIP diet compliant, choose:

*coconut milk

**raisins that don’t have seed oil and sugar

Directions:

1.Preheat the oven to 400° F. Line a 12-cup muffin tin with paper cup liners.

2.In a medium bowl, whisk together flour, salt, baking powder, baking soda, gelatin, and ground cinnamon.

3.In a large bowl mash bananas well using a fork or a hand blender. Add the oil, milk or milk substitute, vanilla extract, and molasses then mix until well combined. Pour the flour mixture into the bowl then stir well. Fold in the raisins.

4.Scoop the batter into the prepared muffin tin, about 2/3 full.

5.Bake at 400°F for 5 minutes then lower the temperature to 350°F and continue baking until lightly golden and a cake tester comes out clean, about 10 more minutes.

6.Let the muffin cool in the pan for about 5 minutes then transfer them to a rack to cool completely.