Tranquilizer Muffins

• 2 12 cups buckwheat flour, farinetta
• 12 cup oat bran
• 12 cup soy lecithin
• 12 cup flax seed meal
• 12 cup flax seed
• 3 teaspoons cinnamon
• 1 teaspoon ground allspice
• 1 tablespoon baking powder
• 1 teaspoon sea salt
• 1 tablespoon ginger
• 12 cup milk
• 3 mashed bananas
• 1 cup egg white
• 4 tablespoons oil (avocado)
• 12 cup brown rice syrup
• 2 cups raspberries (frozen)
• 1 cup carob chips
• 3 tablespoons wheat germ
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 2 tablespoons melted butter

1. Heat oven to 400F Lightly grease 24 muffin cups
2. In large bowl, combine the first 9 ingredients and mix well.
3. In small bowl, combine bananas, milk, oil, brown rice syrup, and egg whites; whisk until blended.
4. Add to dry ingredients; stir just until dry ingredients are moistened.
5. Add raspberries and carob chips and stir just enough to blend.
6. Spoon batter evenly into muffin cups.
7. In another small bowl, combine all topping ingredients; mix well.
8. Sprinkle evenly over tops, pressing in lightly.
9. Bake 26-28 minutes or until muffins are golden brown and toothpick inserted in center comes out clean.
10. Cool 1 minute; remove from pan.
11. Cool on wire rack or serve warm.

buckwheat flour, bran, soy lecithin, meal, flax seed, cinnamon, ground allspice, baking powder, salt, ginger, milk, bananas, egg white, oil, brown rice syrup, raspberries, carob chips, germ, brown sugar, cinnamon, butter

Taken from www.food.com/recipe/tranquilizer-muffins-405296 (may not work)