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Gluten Free Raspberry Banana Muffins

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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert, Snack
Cuisine gluten free
Servings 12 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.
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