Raspberry Banana Oat Muffins
Servings 12 muffins
Ingredients
- 1 cup mashed overripe bananas (about 2-3 bananas)
- 1 cup (234g) plain Greek yogurt
- 2 tbsp (26g) olive oil
- 2 tbsp (39g) maple syrup
- 3 large eggs
- 1 tsp (5g) vanilla extract
- 1 ½ cups (159g) rolled oats
- ½ cup (77g) buckwheat flour
- 2 tsp (5g) ground cinnamon
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 heaping cup (~130g) fresh or frozen raspberries
- 1 cup (~100g) chopped walnuts, divided
Items you can prep ahead (optional)
- Mash 1 cup worth banana (2-3)
- Make the recipe
Instructions
- Preheat the oven to 350F. Line a standard muffin pan with parchment muffin cups.
- In a large bowl, add the banana and mash it up (you should have about 1 cup). Add the yogurt, oil, maple, eggs, and vanilla. Whisk until combined.
- Add the oats, flour, cinnamon, baking soda, and salt and mix until just combined. Stir in the raspberries and half of the nuts.
- Divide between the muffin cups, filling to the brim (about a heaping ⅓ cup per muffin). Top with remaining walnuts and gently press them into the batter. Bake for 25-30 minutes or until they feel firm on top and a knife inserted in the center comes out clean.
- Let the muffins cool down to help the muffin liners peel off more easily if they are sticking.
Notes
Substitutions:
- These can’t be easily made vegan. You could try substituting with a liquid egg replacement and vegan yogurt.
- Use any other fruit in place of raspberries (blueberries, chopped peaches, chopped apple).
- Substitute whole wheat flour for buckwheat flour.
Storage:
- Store leftovers in an airtight container in the fridge for up to 6 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Microwave the muffins on low power in 20 second intervals until just warmed through. If you have a toasted oven, pop them in there and they’ll get crispy on the outside.
- Eat with a scoop of Greek yogurt to up the protein.