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Healthy Raspberry Banana Oatmeal Muffins Recipe

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4.2 from 15 reviews

  • Author: Sara
  • Total Time: 33 minutes
  • Yield: 16 servings
  • Diet: Gluten Free

Description

These Healthy Raspberry Banana Oatmeal Muffins are a delicious and nutritious treat, perfect for breakfast or a wholesome snack. Made with rolled oats, ripe bananas, fresh raspberries, and a touch of maple syrup, they offer natural sweetness and fiber-packed goodness. These muffins are easy to prepare, gluten-free when using certified oat flour, and provide a great way to enjoy fruit in a naturally sweetened, minimally processed baked good.

Ingredients

Dry Ingredients

  • 2 cups rolled oats (can substitute certified gluten-free oats if necessary)
  • 1/2 cup ground oat flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup mini dark chocolate chips (optional)

Wet Ingredients

  • 2 overripe bananas, mashed (about 2/3 cup)
  • 2 eggs
  • 1 cup milk (whole milk for babies; preferred milk for older children and adults)
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup
  • 1/2 cup fresh or frozen raspberries (about 3 raspberries per cup)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the muffins.
  2. Mix Dry Ingredients: In a large bowl, combine the rolled oats, ground oat flour, cinnamon, baking powder, salt, and optional mini dark chocolate chips. Stir well to ensure even distribution.
  3. Prepare Wet Ingredients: In a medium bowl, mash the overripe bananas until mostly smooth. Add the eggs, milk, vanilla extract, and maple syrup to the mashed bananas and mix thoroughly until well combined.
  4. Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Mix until all components are just combined, being careful not to overmix.
  5. Fill Muffin Cups: Spoon the batter evenly into approximately 16–18 silicone muffin cups or regular silicone muffin liners, filling each cup nearly to the top. Alternatively, you can spread the mixture into an 8×8 inch baking dish if you prefer to cut into bars later.
  6. Add Raspberries: Evenly distribute the raspberries on top of each muffin cup, pressing them in gently so they sink slightly into the batter. If the raspberries are large, break them into smaller pieces before pressing in.
  7. Bake: Bake in the preheated oven for 20 to 23 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
  8. Cool and Serve: Allow the muffins to cool completely before removing them from the muffin pan to prevent breaking. Enjoy as a healthy breakfast or snack option.

Notes

  • For a gluten-free variation, use certified gluten-free oats and oat flour.
  • These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
  • You can freeze the muffins for up to 3 months; thaw at room temperature before eating.
  • Substitute maple syrup with honey if preferred, but ensure it is suitable for the intended dietary needs.
  • Replace the milk with any plant-based milk for a dairy-free version.
  • Use fresh or frozen raspberries; frozen raspberries do not need to be thawed before adding to the batter.
  • Prep Time: 10 minutes
  • Cook Time: 23 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/healthy-raspberry-banana-oatmeal-muffins-recipe/