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banana raspberry muffin
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5 from 1 vote

Banana Raspberry Muffins

Course Breakfast, Snack
Keyword bananas, gluten free, glutenfree, muffin, raspberry
Prep Time 15 minutes
Cook Time 25 minutes
Servings 12 muffins
Author Planted and Picked

Ingredients

Wet Ingredients

  • 1 chia egg (see notes)
  • 3 medium very ripe bananas (about 1 cup)
  • 1/4 cup coconut yogurt
  • 1/4 cup plant based milk (we used almond milk)
  • 1/3 cup maple syrup
  • 1 tsp pure vanilla extract

Dry Ingredients

  • 1/2 cup rolled oats
  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1 cup oat flour
  • 2 tsp baking powder
  • 1 cup raspberries, fresh or frozen

Instructions

  • Preheat oven to 375 degrees.
  • Use a muffin tin that makes 12 regular sized muffins. Line the muffin tin with bleach free muffin liners.
  • To make the chia egg, ground 1 tbsp chia seeds (we use a coffe grinder reserved for spices). Add to a small bowl with 3 tbsp of filtered water. Stir and let sit for about 10 minutes while you are making the rest of batter. The 'egg' should be gelatinous.
  • In a medium sized bowl, mash bananas well. Add yogurt, milk, maple syrup and vanilla. Put aside and add the chia egg once ready.
  • In a large bowl, mix flours, oats and baking powder. Add in raspberries and mix to combine.
  • Add wet ingredients to the dry ingredients and stir with a wooden spoon or spatula until just combined.
  • Divide the batter among the 12 muffins. We use a spring form ice cream scoop to make this job easier.
  • Place in oven and bake for about 22 minutes. Check the muffins doneness by placing a toothpick or metal skewer in the center of one of the muffins. If some batter sticks to it, leave the muffins in the oven for a couple of minutes more and check again until done.
  • Remove the tray from the oven. Remove the muffins from the tray and place them on a metal rack to cool. If you leave the muffins in the tray, they will sweat and the bottoms will become soggy.