Raspberry Muffins

4 cups whole white wheat flour
2 teaspoons baking soda
1 tablespoon cinnamon
1/2 cup mashed banana
1 cup crushed pineapple with juice
1/3 cup honey or other whole food sweetener
2 tablespoons fresh lemon juice
1 tablespoon vanilla
2 eggs or flax eggs
2 cups milk (any kind: cashew, rice, soy, raw)
Pint raspberries, fresh or frozen

Mix flour, soda, and cinnamon. In a separate bowl, blend the banana, pineapple, honey, lemon juice, vanilla, eggs, and milk. Add wet ingredients to the flour mixture and stir until just mixed. Stir in the raspberries. Bake in muffins tins at 400 degrees for about 12 minutes.

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