Frozen Bananas

0 First, preheat the oven to 350 degrees F.
8 Place the raspberries (cut into halves or fourths) into a small bowl. Coat them in about 1 tablespoon of flour. This will help absorb some of the liquid from the fruit and stop it from sinking. Set the bowl aside.
1 Whisk applesauce, almond milk, olive oil and maple syrup together in a large mixing bowl.
2 Add in the flour and baking soda. Mix until almost combined with a rubber spatula. Then, carefully fold in the flour coated raspberries. 
3 Be very gentle when folding in the raspberries. You don't want them to break and bleed. It's okay if a few do, but you don't want pink muffins. Mix until just combined. Also, overmixed muffin batter can result in dense/gummy muffins that won't rise.
4 Spray a muffin pan with oil spray or use silicone cupcake liners. Fill each muffin cup about ¾ of the way. I use a large ice cream scoop for this.
5 Bake the muffins for 20-25 minutes, or until a toothpick inserted comes out clean. Mine were perfect at 22 minutes.
6 Let the muffins cool in the muffin pan for 5 minutes. Then, remove them from the muffin pan and let them cool completely on a wire cooling rack.
7 Store muffins in an airtight container with a paper towel on top of them on the kitchen counter for 1-2 days. The paper towel helps absorb any excess moisture. You can also freeze the muffins for up to 3 months. This works great for meal prep. Pop a muffin into the microwave whenever you want!