Healthy Raspberry Banana Oatmeal Muffins {No Flour}
Mornings just got a whole lot more tasty with these easy and healthy raspberry oatmeal muffins with banana! This fun baked heart-shaped snack is perfect for breakfast and family friendly.
Oats: Rolled oats are best to use for this recipe since they provide a chewier texture. You can sub in quick oats if desired, however the texture won’t be quite as chewy. If you require a gluten-free option, be sure to use GF certified oats.
Milk: I typically use almond milk but you can easily sub in another plant-based alternative or regular dairy-based milk.
Bananas: Help to naturally sweeten the muffins and make them moist. Use overripe bananas for the best flavour.
Seasonings: Cinnamon and salt flavour up these muffins.
Baking Powder: To help the muffins rise when they’re baking and create a light and fluffy texture.
Eggs: Used to bind the ingredients together. You can also replace the eggs with a flax or chia eggs to make these vegan.
Maple syrup and vanilla extract: Along with the banana, these ingredients sweeten and flavour the muffins. You can use honey in place of the maple syrup if you prefer.
Raspberries: Add a sweet and tart flavour to the muffins. Use fresh or frozen. If you’re not a fan of raspberries, you can also use another type of berry such as strawberries, blueberries or blackberries, or simply add the chocolate chips without the berries.
Chocolate chips: These are optional but highly recommended as they help to offset the tartness of the raspberries. Plus, who doesn’t love raspberries and chocolate? You can use mini chocolate chips or regular size.
Preheat oven to 180 fan. In a large bowl, mix all of the dry ingredients together.
In a medium bowl, mash the banana until mostly smooth. Add the remaining wet ingredients other than the raspberries. Mix to combine.
Add the wet ingredients to the dry ingredients. Mix until combined.
Evenly distribute the mixture among approximately 16-18 silicone heart shaped cupsor regular silicon muffin cups, filling each cup almost to the top. You can also bake the mixture in an 8×8 inch baking dish if you prefer to cut the mixture into bars. Top the cups evenly with the raspberries pressing down gently so that they sink into the oatmeal mixture. If the raspberries are large, you may wish to break them into halves or thirds before pressing them in.
Bake for 20-23 minutes or until inserted toothpick comes out clean. Allow the cups to fully cool before removing from the muffin pan.