I take it back. This creation is a cross between a muffin and a scone (scuffin?) and contains no added sugar. I know that sounds gross, but it isn't. See, the bananas and raspberries contribute all the sweetness these muffins need. Here's what you do.
Cook 1/3 of a cup of steel-cut oats and a pinch of salt in 1 cup of water, preheat the oven to 375, then pour the hot oats over three ripe bananas and mash the mixture together.
1/4 cup flaxseed meal
1/4 cup of canola oil
2/3rds cup of whole wheat flour
1 teaspoon baking powder
1/2 teaspoon of salt
1/2 teaspoon of cinnamon
Mix the batter until everything is well-blended:
Then, go ahead and add your raspberries. I use just over a 1/2 cup. Spoon mixture into well-greased muffin tins. I fill each tin a little over half full. This recipe will make a dozen scones.
Bake the scones in the oven at 375 for about twenty to twenty-five minutes.