Healthy banana oatmeal muffins bursting with fresh, juicy raspberries! These amazing muffins are made with whole grains, greek yogurt & almond butter -- ingredients you can feel good about!
Course Bread, Breakfast, High Protein, Muffins, Snack, Whole Grain
Keyword banana oatmeal muffins
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Author Monique of AmbitiousKitchen.com
1cupwhite whole wheat flour (can also use whole wheat pastry flour)
2medium extra ripe bananas
3/4cupold fashioned oats
1/2cupplain nonfat greek yogurt
1/3cupnatural creamy almond butter (use your favorite brand!)
1/4cupunsweetened almond milk (any milk will work)
1heaping cup fresh or frozen raspberries
Preheat oven to 350 degrees F. Line muffins tins with muffin liners and spray the inside of the liners with nonstick cooking spray to prevent sticking (yes, this is an important step!).
In a medium bowl, whisk together flour, baking soda and salt. Set aside.
In a blender, add bananas, oats, greek yogurt, almond butter, honey, almond milk, eggs and vanilla. Blend about 30 seconds. Pour wet ingredients into a large bowl, then add in dry ingredients and mix until just combined. Fold in raspberries.
Fill muffin cups 3/4 of the way full. Bake for 20-23 minutes until tops are lightly golden brown. Transfer muffins to wire rack to cool. Enjoy with extra nut butter on top!
Feel free to use a different nut butter such as: cashew or peanut. Sunflower will also work, but your muffins may turn green due to the fact that the seeds contain chlorophyll which reacts with the baking soda/powder in recipes when heated and then when cooled, can turn green.I have not tried to make these gluten free, but I'm guessing you could easily sub out the whole wheat flour for oat flour.