Banana Raspberry Oatmeal Muffins

Banana Raspberry Oatmeal Muffins

Get ready to elevate breakfast with a healthy twist on a classic breakfast favorite with my Banana Raspberry Oatmeal Muffins.
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Course: Breakfast, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12
Calories: 101kcal
Author: Katie's Cucina


  • 2-1/2 cups quick cooking oats
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon apple pie spice
  • 1 egg
  • 1 large ripe banana mashed
  • 2 tablespoons butter flavored coconut oil melted
  • 1 cup  Unsweetened Vanilla Almond milk
  • 1/4 cup brown sugar plus additional for topping
  • 1 teaspoon vanilla extract
  • 1 pint fresh raspberries 1/4 reserved for topping


  • Preheat the oven to 350 degrees Fahrenheit. Coat a  muffin pan with nonstick cooking spray and set to the side.
  • Using a stand mixer fitted with a paddle attachment (or large bowl), combine the egg, mashed banana, melted coconut oil, almond milk, brown sugar, and vanilla extract. Mix well until all ingredients are combined. Then add in the quick cooking oats, baking powder, salt, and apple pie spice. Mix until incorporated
  • Carefully stir in the raspberries. Using an ice cream scoop--place one scoop into each of the the prepared muffin slots. Make sure you fill each cup evenly. Once the cups are filled place a few raspberries in each cup (pushing them down into the mixture). Then sprinkle a tiny little bit of brown sugar on top of each muffin.
  • Bake for 25 minutes or until the muffins are golden brown. Let the muffins cool for 5 minutes, then carefully remove from the pan--serve immediately.


Calories: 101kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 82mg | Potassium: 163mg | Fiber: 4g | Sugar: 8g | Vitamin A: 39IU | Vitamin C: 11mg | Calcium: 57mg | Iron: 1mg
Tried this recipe?Mention @KatieJasiewicz or tag #katiescucina!