Raspberry Banana Mini Muffins are the way to go! These specific muffins taste absolutely amazing and the smaller portions are better and more helpful for you in the long run because you aren't eating as much, but you are still feeling satisfied. I have been counting one helping as 3 muffins. If it's too much then simply put one back. If you're still hungry, grab another. You don't have that "pressure" in a sense to finish an entire muffin 🙂
I stumbled upon this recipe because I know I have mentioned this in a previous post, but I hate wasting food. If I know something is about to go bad I'll throw it in the freezer or throw it together with some other ingredients and concoct up a meal. I find that muffins are pretty easy to make and as long as you stick with a good base you can really throw any ingredients in that you want or are in the mood for or that you simply don't want to throw away 😉
Not only do they look pretty on the outside, but check out this delicious pic of the inside and the juice raspberry poking through!
Ingredients to make these muffins
You will need ¹⁄3 cup melted coconut oil, ½ cup pure maple syrup, 2 eggs, 2 - 3 overly ripened mashed bananas, ¼ cup unsweetened vanilla almond milk, 1 tsp. baking soda, 1 tsp. pure vanilla extract, ½ tsp. kosher salt, ½ tsp. cinnamon, 1 cup almond flour, ½ cup old fashioned oats, 1 cup fresh raspberries (or frozen and thawed, and avocado or coconut cooking spray. I also recommend having them cool on a rack. Here is the one I use.
How to make this delicious dessert
- Preheat oven to 350° and prepare a muffin pan by spraying with coconut or avocado cooking spray or line with mini muffin liners. Set aside.
- In a large bowl whisk together coconut oil and pure maple syrup.
- Add in the eggs and whisk until well combined. Whisk in the mashed bananas, salt, cinnamon, baking soda, and pure vanilla extract. Stir in the almond milk until well combined. Mix in the almond flour and rolled oats until combined. Fold in the raspberries using a spatula.
- Pour the batter into the prepared muffin tins and bake for 20 - 23 min. Until you see the tops of the muffins start to golden. Let muffins cool in pan for 5 min. then transfer them to a wire wrack to cool completely. * Can store them in an air tight container for up to five days 🙂
Raspberry Banana Mini Muffins
- large mixing bowl
- mini muffin tin
- cooling rack
- ⅓ cup melted coconut oil
- ½ cup pure maple syrup
- 2 eggs
- 2-3 overly ripe bananas mashed
- ¼ cup unsweetened vanilla almond milk
- 1 tsp baking soda
- 1 tsp pure vanilla extract
- ½ tsp kosher salt
- ½ tsp cinnamon
- 1 cup almond flour
- ½ cup old fashioned oats
- 1 cup raspberries fresh or frozen and thawed
- avocado or coconut cooking spray
- Preheat oven to 350° and prepare a mini muffin tin by spraying it with cooking spray and set aside.
- In a large bowl, whisk together melted coconut oil and pure maple syrup.
- Add in eggs and whisk until well combined. Whisk in mashed bananas, salt, cinnamon, baking soda, and pure vanilla extract. Stir in almond milk until well combined.
- Mix in the almond flour and oats until combined. Fold in the raspberries with a rubber spatula.
- Pour the batter into the prepared mini muffin baking pan and bake for 20 minutes or until the tops of the muffins start to brown. Let muffins cool in tin for 5 min. Then transfer them to a cooling rack to cool completely.