Directions:

Preheat oven to 400 degrees.

In medium bowl whisk together flour, meal, baking powder, and salt and set aside.

In a large bowl, mash up banana with a fork, then add eggs, oil and milk. Slowly add the dry ingredients, being careful not to "over mix".

Then add raspberries, mix just to combine. Portion out into a muffin tin fitted with paper liners, and fill about ¾ of the way. Top with 1 tbsp of almonds.

Bake until golden brown and a toothpick comes out clean. About 15-20 mins.

Once cooled, muffins can be stored in a zip-lock bag and placed in the freezer. Will keep for 1 month.