These healthy, moist raspberry chocolate banana muffins are made from oat flour that you make yourself! Easy and quick recipe. Bake them up for breakfast or a quick snack on the run. They can be made in a large batch and freeze some to eat later. It is amazingly easy to make oat flour from rolled whole oats.
These raspberry chocolate banana muffins are low in sugar and gluten free.
Remember to always use organic ingredients when possible.
Ingredients
- 3 cups oats
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 ripe bananas
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 2 egg whites
- 1 cup raspberries, mashed
- ½ cup dark chocolate candy with almonds, cut into pieces
Directions
- Preheat oven to 400° for mini-muffins and 350° for regular-sized muffins.
- Make oat flour by placing oats in a food processor or blender and grinding into a flour.
- Measure 2 cups of the oat flour. Add to a bowl and add baking powder, baking soda and salt. Mix thoroughly.
- In a mixer, mash bananas. Add brown sugar, vanilla and egg whites and mix about 2 minutes.
- Mash the raspberries, chop the chocolate into small pieces.
- Slowly add dry ingredients.
- Fold in mashed raspberries and dark chocolate pieces.
- Line a muffin pan with muffin liners or spray liner if not using papers.
- Add mix to muffin pan.
- Bake at 400° for 13 minutes for mini muffins. For regular-sized muffins bake at 350° for 18–20 minutes.
- Remove from oven and let cool on a wire rack for 10 minutes. Eat! Yum!
