Raspberry Muffins

Craving something sweet but still want to keep it healthy? These Raspberry Oat Muffins are the answer. They’re soft, fluffy, and loaded with juicy raspberries. I used ripe bananas, oat flour, and a splash of maple syrup to keep things naturally sweet and simple. Perfect for a quick breakfast or snack when you want something sweet but still want to be healthy.

Why You’ll Love These Raspberry Muffins

• Healthy Ingredients: These muffins are made with oat flour, ripe bananas, and a touch of maple syrup, so they’re naturally sweet and packed with wholesome goodness.
• Quick and Easy: The recipe comes together in one bowl and is ready in about 30 minutes. Perfect for busy mornings or last-minute snacks.
• Perfect for Breakfast or Snacks: They’re hearty enough to start your day and just sweet enough to satisfy a midday craving.
• Kid-Friendly: Soft, fruity, and naturally sweet, these muffins are a hit with kids (and adults too).
• Freezer-Friendly: Bake a batch now and freeze the extras for an easy grab-and-go option later. They reheat like a dream!

Recipe Tips

• Use ripe bananas: The riper the banana, the sweeter and more flavorful your muffins will be. Look for lots of brown spots.
• Don’t overmix: Stir the batter until just combined to keep the muffins light and fluffy. Overmixing can make them dense.
• Fresh or frozen raspberries work: Either is fine! If using frozen, don’t thaw them first—just fold them in gently to avoid extra moisture.
• Make them your own: Add chopped nuts, chia seeds, or a sprinkle of oats on top for extra texture and nutrition.
• Store smart: Keep leftovers in an airtight container for up to 3 days, or freeze for up to 2 months for a longer shelf life.

Muffin Variations

• Swap the fruit: Try blueberries, chopped strawberries, or diced apples instead of raspberries for a fun twist.
• Add chocolate chips: A handful of dark chocolate chips makes these muffins feel like a treat while still being wholesome.
• Make them dairy-free: These muffins are already dairy-free, but double-check your chocolate or add-ins if you make swaps.
• Boost the protein: Mix in a scoop of your favorite vanilla protein powder or some Greek yogurt if you don’t mind a dairy option.
• Turn them into mini muffins: Use a mini muffin tin and reduce the baking time to about 12–14 minutes for bite-sized snacks.

Swaggy Eats

Raspberry Muffins

These Raspberry Oat Muffins are a healthy, naturally sweetened treat made with simple ingredients. Moist, fluffy, and bursting with juicy raspberries, they’re perfect for a quick breakfast or wholesome snack. Great for meal prep and kid-friendly too!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 10

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups oat flour
• 2 bananas (mashed)
• 2 eggs
• ½ cup raspberries (fresh or frozen)
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2 tbsp maple syrup

Equipment

• Muffin tin

Method

 

1. Preheat oven to 350°F. Grease or line a muffin tin.
2. In a bowl, mash bananas and mix in eggs.
3. Add maple syrup and vanilla extract and mix.
4. Add oat flour and baking powder. Stir until combined.
5. Gently fold in raspberries.
6. Scoop batter into muffin tin (makes about 10 muffins).
7. Bake for 18–20 minutes, or until a toothpick comes out clean.
8. Cool before eating. Raspberries will be hot.

Notes

Nutrition (per muffin, based on 10 servings):
• Calories: 120
• Protein: 3g
• Carbohydrates: 18g
• Dietary Fiber: 2g
• Total Sugar: 6g
• Total Fat: 4g
• Saturated Fat: 1g
• Sodium: 70mg

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