Healthy banana oatmeal muffins bursting with fresh, juicy raspberries!
Prep time: 10 minutes
Cook time: 20 minutes
1 cup white whole wheat flour
(can also use whole wheat pastry flour)
1 teaspoon baking soda
1/4 teaspoon salt
2 medium extra ripe bananas
3/4 cup old fashioned oats
1/2 cup plain nonfat greek yogurt
1/3 cup natural creamy almond butter
1/4 cup honey
1/4 cup unsweetened almond milk
2 large eggs, 1 teaspoon vanilla
1 heaping cup fresh or frozen raspberries
Let’s get going. . .
1. Preheat oven to 350º. Line muffins tins with muffin liners and spray the inside of the liners with nonstick cooking spray.
2. In a medium bowl, whisk together flour, baking soda and salt, set aside.
3. 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.
4. 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.