Perfectly soft and easy to make Rasberry Banana Oatmeal Muffins.
I posted my favorite banana muffins over a year ago, and those are still my favorite traditional banana muffin recipe. These Rasberry Banana Oatmeal Muffins are slightly healthier and have oatmeal in them, oppose to just flour.
When I made these my nephews were over and they said they hate raspberries so they would not eat them. They said if they had blueberries in them instead they would have wanted one. Feel free to add whatever add-ins you want, blueberries, chocolate chips, blackberries, etc.
- ⅓ cup melted coconut oil
- ½ cup Coconut Sugar
- 2 eggs
- 1 cup packed mashed ripe bananas (about 2-3 bananas)
- ¼ cup milk (I used almond milk)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1¾ cups flour
- ⅓ cup quick oats
- 1 heaping cup frozen or fresh raspberries
- Preheat oven to 350ºF and prepare a muffin pan by spraying the cavities with cooking spray. Set aside.
- In a large mixing bowl whisk together the coconut oil and sugar. (make sure the coconut oil is slightly cooled)
- Add in the eggs and whisk until well combined. Whisk in the bananas, salt, baking soda, and vanilla extract. Stir in the flour with a wooden spoon, stir until just combined. Toss in the raspberries and mix lightly.
- Divide the batter evenly among the 12 muffin cups, filling almost to the top. (I used a ⅓ cup for this)
- Bake for 20 - 22 minutes, or until the tops of the muffins begin to turn golden and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days.