These raspberry banana oat muffins are the perfect fruity breakfast, snack or treat. These healthy muffins are gluten free, are made with no oil and can be made with no refined sugar. Made with fresh or frozen fruit and a little coconut…the perfect combo if you ask me!

INGREDIENTS

Dry
1 cup oat flour (can make by blending oats until very fine) - *measure after blending
1/2 cup whole oats
2 tsp baking powder
1/2 tsp cinnamon
1/2 cup shredded coconut
1/4 tsp salt
Wet
1 cup mashed bananas (the more ripe, the better)- *measuring after mashing
1/4 cup pure maple syrup
1/4 cup unsweetened applesauce
2 tsp vanilla extract
Fold in:
1 cup fresh or frozen raspberries (can also replace with chopped strawberries or blueberries, or a mix of any berries)
1/2-1 cup white chocolate chips (if desired, not all are vegan)

INSTRUCTIONS

1. Preheat oven to 350 F degrees. Prepare a muffin pan with or without paper liners. Be sure to spray with non-stick cooking spray. If you use silicone liners you don’t need to spray.

2. In a large mixing bowl, mix together the dry ingredients-oat flour, whole rolled oats, baking powder, shredded coconut, and salt.

3. In a separate mixing bowl, mix together the wet ingredients-mashed bananas, maple syrup, applesauce, and vanilla extract. Mix until well combined. Pour wet mixture into the dry ingredients. Mix until well combined, but DO NOT over-mix.

4. With a rubber spatula, fold in the raspberries and white chocolate chips, if desired.

5. Spoon mixture into the muffin tins until 1/2-3/4 full. It should fill exactly 12 muffin tins.

6. Bake for 23-25 minutes, or until a toothpick comes out clean. Enjoy!

NUTRITION (per 1 muffin)
Makes 12 muffins

112 calories
2g protein (7%)
18g net carbs (70%)
3g fat (23%)

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