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Banana & Raspberry Oat Muffins Recipe

Soy-free option

Oil-free option

Easy peasy

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Comfort food

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Breakfast & brunch

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Banana raspberry muffins
Banana raspberry muffins

Enjoy your breakfast oats a little differently with these sweet muffins full of juicy pops of raspberry. The best meal of the day just got even better!

You will need

Serves 12

  • 2 cups rolled oats (or 240g oat flour)
  • 1 cup canned coconut milk*
  • 2 teaspoons apple cider vinegar (or white vinegar)
  • 1 1/4 cups packed mashed, ripe banana
  • 1/2 cup coconut sugar
  • 1/2 cup blanched almond meal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup shredded coconut
  • 1 cup frozen raspberries

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Directions

10 mins to prep

30 mins to bake

  1. Step 1

    Preheat the oven to 180℃. Line a 12 cup muffin tin with patty pans, or set aside a silicone tray if using one.

  2. Step 2

    In a food processor, grind the oats for 30-60 seconds until they become the texture of flour. Alternatively, you can use 240g store-bought oat flour. Set aside.

  3. Step 3

    Into a large mixing bowl add coconut milk, vinegar, banana and coconut sugar. Use a stick blender or a whisk to combine well.

  4. Step 4

    Add oat flour (reserve 1 tablespoon), almond meal, baking powder, salt and coconut to the bowl and, using a wooden spoon, mix well.

  5. Step 5

    Remove frozen raspberries from the freezer and place into a separate bowl with the reserved tablespoon of oat flour. Mix to coat the berries, then add the berries to the mixing bowl and gently fold through just a few times. Over mixing will result in pink muffins and no yummy berry chunks.

  6. Step 6

    Spoon the batter evenly between the 12 patty pans and bake for 30 minutes, or until cooked when tested with a skewer. Allow muffins to cool for 5 minutes before transferring to a wire rack to cool completely. It is best to allow muffins to cool completely, as this provides a better texture when baking with oats.

  7. Step 7

    Store cooled muffins in an airtight container in the pantry for up to 3 days, or wrap individually and freeze for up to 1 month.

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Hot tip!

Pour the contents of the can of coconut milk into a bowl and whisk until uniform to ensure you are getting an even mixture of milk.

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