These Gluten-Free Raspberry Banana Muffins are moist, soft, and naturally sweetened. This super simple oatmeal muffin recipe can be made in one bowl and is the perfect treat to whip up in a flash.
You guessed it, these muffins are perfect for after-school snacks, breakfast on the go, or packed lunches. These gluten-free muffins will get eaten any time of day! Or at least they do in my house.
Customize that Sweetness!
The recipe calls for 1/4 cup of maple syrup. If you don’t have maple syrup on hand, you can substitute it for apple sauce or honey. In my opinion, the natural sweetness from the berries and banana are enough for these raspberry banana muffins to constitute a sweet treat! So, if you want, you can omit the maple syrup all together! You read that right, if your ripe banana is really ripe – has brown spots sort of ripe- it’s going to be sweeter than a banana that is just barely turning yellow. These easy muffins are deliciously moist and made even more perfect knowing that the sweetness level can be customized to suit you!
Grinding the Oats into Oat Flour
While the recipe does call for gluten-free oat flour as well as gluten-free large flake oats, it’s really the same thing! Take the measured gluten-free oats and pop them in a blender and blend until the consistency resembles flour. Don’t fret it not all of the oats have fully ground because we are also putting large flake oats in the bowl too, so it’s not a big deal! Grinding some of the large flake oats down into flour helps give the end result a finer texture making this the best gluten-free muffin recipe. Oh, and did I mention easy?
Are Gluten-Free Raspberry Banana Muffins also Dairy-Free?
Is this recipe written to be dairy-free? No. Could it be dairy-free? Probably, yes. Though I have not tested this, I imagine the yogurt could be swapped out for a dairy-free alternative (this will likely affect the taste slightly depending on the type of yogurt). The milk can also be interchangeable with a dairy-free milk option.
How to Make Gluten-Free Raspberry Banana Muffins
Preheat the oven to 350 degrees Fahrenheit. I know all ovens are different, but I like to try and beat the clock by preparing these in the time it takes for my oven to preheat. I very rarely win, ok I never win, but this recipe is so easy and quick that it makes me feel as though one of these times I will in fact beat the clock and get them prepared faster than my oven preheats.
While the oven is preheating, whisk the eggs in a large bowl. Add the yogurt, mashed banana, maple syrup, canola oil, milk, and vanilla to the large bowl. Whisk to fully combine all of the wet ingredients.
In a separate bowl (or in the same bowl as the wet ingredients), add in the dry ingredients – gluten free oat flour (ground gluten free oats), gluten free large flake oats, salt, baking powder, and baking soda.
If using two bowls, combine the wet and dry ingredients and stir. Once the mixture is fully combined, gently fold in the fresh or frozen raspberries.
Line a 12-cup muffin tin with paper liners, or grease the muffin tin. Divide the batter evenly into the muffin tin. Each tin should be fairly full, as the muffins won’t rise over the edges during baking. Bake in a preheated oven at 350 degrees Fahrenheit for 20-25 minutes.
The muffins will rise slightly and turn a light golden colour. Stick a wooden toothpick into one of the muffins and if the toothpick comes out looking clean, with no batter on it, then the muffins are done!
Let the muffins cool in the muffin tin completely before removing. When I get ahead of myself and try to steal a bite too soon, and the muffin is still too hot, the muffin will stick to the paper liner too much. So, I do recommend practicing patience and waiting until they are just cool enough that they peel off the paper perfectly (or are easier to get out of the greased muffin tin).
Enjoy!
How to Store Gluten-Free Raspberry Banana Muffins After Baking
Store these Gluten-Free Raspberry Banana Muffins in an airtight container on the counter for three days, or freeze for up to one month.
If you loved these Oatmeal Muffins and want another go-to recipe that is perfect for a grab and go, try our CHOCOLATE PROTEIN ENERGY BALLS.
These Gluten-Free Raspberry Banana Muffins are moist, soft, and naturally sweetened. This super simple oatmeal muffin recipe is made in one bowl, and the perfect treat to whip up in a flash.
Gluten Free Raspberry Banana Muffins
Equipment
- 12 cup muffin tin
- mixing bowl
- spatula
Ingredients
- 2 eggs
- 3/4 cup plain greek yogurt
- 1 ripe banana
- 1/4 cup maple syrup (optional)
- 1/4 cup canola oil
- 2 tbsp milk
- 1 tsp vanilla extract
- 1/2 cups gluten free large flake oats
- 1 1/2 cups gluten free oat flour (ground gluten free oats)
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup frozen raspberries (do not thaw)
Instructions
- Preheat the oven to 350 degrees fahrenheit.
- In a large bowl combine the eggs, yogurt, banana, maple syrup, canola oil, milk, and vanilla. Whisk to combine.
- Add the dry ingredients into the same bowl as the wet ingredients – oat flour, oats, salt, baking powder, and baking soda. Mix with a spatula to combine.
- Gently fold the fresh or frozen raspberries into the mixture.
- Scoop into a lined or greased 12-cup muffin tin.
- Bake in a preheated oven at 350 degrees Fahrenheit for 20-25 minutes.
