Raspberry Banana Muffins

Prep Time 5 min Cook Time 15 min Serves 12     adjust servings

The perfect breakfast for on the go!


  • 1 1/2 cups gluten free oat flour
  • 1/2 cup unsweetened shredded coconut
  • 2 tsp baking powder
  • 1/4 tsp sea salt
  • 3 small bananas, mashed
  • 1/4 cup unsweetened applesauce
  • 1/4 cup maple syrup
  • 2 tsp vanilla extract
  • 3/4 cup raspberries (I used fresh)


  1. Preheat oven to 350.
  2. In a large bowl , mix all the dry ingredients.
  3. In a medium bowl , mix the wet.
  4. Add wet to dry and mix until combined.
  5. Fold in the raspberries.
  6. Spoon batter into standard sized muffin pans . I used silicone liners and did not need to spray, but if you use paper liners, be sure to grease them. Oil free recipe can tend to stick to paper liners.
  7. Bake for 12-15 minutes, or until a toothpick comes out clean.
  8. Let cool before removing and storing in an airtight container.


Recipe Notes

These should last 2 weeks in the fridge and up to 6 months in the freezer. Enjoy!

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