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+ servings
raspberry banana mini muffins on a wooden board

Raspberry Banana Mini Muffins

Super moist mini muffins that have a fantastic flavor or banana and raspberry with a little extra sweetness!
Course Brunch, Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings 24 mini muffins


  • large mixing bowl
  • mini muffin tin
  • cooling rack


  • 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.


Notes:  Can store in an airtight container for up to five days.  In fridge for up to a week.
How can my kids help?  Have them whisk all the ingredients together as you pour everything into the mixing bowl.