Sugar Free Banana Raspberries Muffins

Authorkaren@myhealthylife.meCategoryDifficultyIntermediate

Moist and tender Banana Raspberry Muffins that are sugar-free and still delicious! Can alternatively be made with blueberries- fresh or frozen

Yields12 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
 2 large ripe bananas (1 cup mashed)
 ¼ cup olive oil
 2 large eggs at room temperature
 ½ cup milk
 1 tsp white, or apple cider vinegar
 1 tsp vanilla extract
 1 cup oat flour, or ground oats
 ¾ cup almond flour
 2 tsp ground flaxseed optional
 ¾ cup wholemeal flour
 1 tsp baking powder
 ½ tsp baking soda
 ½ tsp ground cinnamon
 1 cup raspberries, fresh or frozen (alternatively you could use blueberries).
1

Preheat your oven to 150°C. Grease a 24-cup muffin tray well. (Alternatively, you could use a 12-cup muffin and make larger muffins).

2

In a large bowl, mash the banana with a fork until very smooth. Whisk in olive oil and eggs. Add milk, vinegar and vanilla and whisk until blended. Add oat flour or ground oats, almond flour and ground flax seed and whisk it in until evenly combined. Don't worry about over-mixing at this point. Let the batter stand for 5-10 minutes to allow the oats to hydrate.

3

In a medium bowl, whisk together flour, baking powder, baking soda, ground cinnamon, nutmeg and salt until evenly blended.

4

Add the flour mixture and fold it in gently until mostly combined but a few streaks remain. Fold in blueberries. Do not over-mix.

5

Divide batter evenly among prepared muffin cups, filling almost full. Bake for 20-25 minutes until golden brown around the edges and firm to the touch. Transfer the tray to a wire rack and let the muffins cool for 5 minutes before transferring them to the rack to finish cooling.

Ingredients

 2 large ripe bananas (1 cup mashed)
 ¼ cup olive oil
 2 large eggs at room temperature
 ½ cup milk
 1 tsp white, or apple cider vinegar
 1 tsp vanilla extract
 1 cup oat flour, or ground oats
 ¾ cup almond flour
 2 tsp ground flaxseed optional
 ¾ cup wholemeal flour
 1 tsp baking powder
 ½ tsp baking soda
 ½ tsp ground cinnamon
 1 cup raspberries, fresh or frozen (alternatively you could use blueberries).

Directions

1

Preheat your oven to 150°C. Grease a 24-cup muffin tray well. (Alternatively, you could use a 12-cup muffin and make larger muffins).

2

In a large bowl, mash the banana with a fork until very smooth. Whisk in olive oil and eggs. Add milk, vinegar and vanilla and whisk until blended. Add oat flour or ground oats, almond flour and ground flax seed and whisk it in until evenly combined. Don't worry about over-mixing at this point. Let the batter stand for 5-10 minutes to allow the oats to hydrate.

3

In a medium bowl, whisk together flour, baking powder, baking soda, ground cinnamon, nutmeg and salt until evenly blended.

4

Add the flour mixture and fold it in gently until mostly combined but a few streaks remain. Fold in blueberries. Do not over-mix.

5

Divide batter evenly among prepared muffin cups, filling almost full. Bake for 20-25 minutes until golden brown around the edges and firm to the touch. Transfer the tray to a wire rack and let the muffins cool for 5 minutes before transferring them to the rack to finish cooling.

Sugar Free Banana Raspberries Muffins

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