Banana Raspberry Oat Muffins

Muffins made with alternative flours can be a tricky thing to bake with, sometimes it’s really an experiment with how it’s going to turn out. For me, texture of a muffin is so important, and if it’s off, the muffin really can’t be saved. These muffins are a perfect moist texture!

Make your own oat flour: You can either use store bought oat flour for this recipe, or you can make your own. I usually just make my own because it is so simple! All you have to do is take your oats and blend them into a fine flour. It will depend on your blender for how long you need to blend, but blend until you have a fine texture.

Storing: I find these muffins are even better the next day :) You can leave out on the counter for 1-2 days, then store in either the fridge for up to a week, or the freezer for up to a month.

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Banana Raspberry Oat Muffin

Yield: 12 muffins

Author: Marissa Balleza

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

These are a moist banana raspberry gluten free muffin. They taste like banana bread with tart berries mixed in.

Ingredients

Wet Ingredients

• 3 Bananas mashed
• 1/4 cup of pure maple syrup, or date syrup
• 2 T of coconut oil
• 2 eggs
• 1/2 cup coconut cream
• 1 T of Vanilla extract
• 1 tsp of Lemon, or apple cider vinegar

Dry Ingredients

• 1 cup almond flour
• 1/2 cup of rolled oats
• 1/2 cup + 2 T of oat flour (see notes on how to make)
• 1/4 tsp sea salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1 T cinnamon

Mix ins

• 1 cup blueberries
• 1 cup raspberries

Instructions

Instructions

1. Preheat oven to 350F. While preheating, line a cupcake tray with paper liners or grease with coconut oil to prevent sticking.
2. In a medium mixing bowl, combine your wet ingredients thoroughly. In another medium bowl, combine your dry ingredients. Mix the wet and dry ingredients together thoroughly. Add your mix-ins (blueberries and raspberries).
3. Once evenly mixed, use a measuring cup to distribute the muffin batter evenly into the lined/greased cupcake tray. (each cup ~3/4 full).
4. Bake in the oven for 25-30 minutes, or until the muffins are fully cooked through, and a toothpick can go though the middle of the muffin and come out clean.
5. Remove from the oven, let cool and enjoy!

Notes

Make your own oat flour: You can either use store bought oat flour for this recipe, or you can make your own. I usually just make my own because it is so simple! All you have to do is take your oats and blend them into a fine flour. It will depend on your blender for how long you need to blend, but blend until you have a fine texture.

Storing: I find these muffins are even better the next day :) You can leave out on the counter for 1-2 days, then store in either the fridge for up to a week, or the freezer for up to a month.

Did you make this recipe?

Tag @MV Health on instagram and hashtag it #raspberryoatmuffins