Servings per cake - 12     

Ingredients

• 1 scoop Vanilla Noway Protein
• 1 1/2 cups gluten free self-raising flour
• 1 Mushed Ripe banana 
• 125 g butter or coconut oil (melted)
• 1/4 cup honey or maple syrup 
• 2 eggs
• 2 teaspoons vanilla extract
• 1 tsp cinnamon 
• 1/2 cup milk of choice (I used coconut)

Additional

• 1 punnet of raspberries (you can also use thawed frozen). 

Method

1. Preheat the oven to 180 C, line 12 cupcake muffin tins with paper cupcake cases.
2. Place all the ingredients but the raspberries into a bowl and combine until smooth. Spoon the mixture into the prepared tins, top with raspberries and bake for 20 - 25 minutes until golden or when your skewer comes out clean - place them on a wire rack and cool before serving.