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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. It's like eating baked oatmeal, but in the muffin form and dairy free. These muffins makes for the perfect grab-and-go healthy breakfast on the run!
Course Breakfast, Snack
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 101kcal
Author Katie


  • KitchenAid Stand Mixer
  • Oven


  • 2-½ cups quick cooking oats
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • ½ teaspoon apple pie spice
  • 1 egg
  • 1 large ripe banana mashed
  • 2 tablespoons butter flavored coconut oil melted
  • 1 cup  Unsweetened Vanilla Almond milk
  • ¼ cup brown sugar plus additional for topping
  • 1 teaspoon vanilla extract
  • 1 pint fresh raspberries ¼ 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.


  • Gluten Free - Need these to be gluten free? No problem--sub for Bob's Red Mill Gluten Free Oats. I've tried it and they work fine!
  • Can't have cinnamon? Remove the cinnamon and add an extra teaspoon of vanilla extract
  • Fruit - Don't have raspberries on hand? Add in blueberries, blackberries, or even chopped strawberries!
  • Freezer Friendly - Simply place the cooled muffins in a ziplock bag and freeze laying flat.
  • Reheat Frozen Muffins - Take the frozen muffin out of the bag, place on a plate, and microwave for 30 seconds. Depending on your microwave you may need to reheat for an additional 30 seconds.


Serving: 1g | 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