Healthy Banana Oat Raspberry Muffins

So, now that I’ve settled the great banana debate, it’s time for some healthy recipes involving the great and wonderful banana! Bananas are amazing to bake with because they can be used in place of oil and/or sugar.

These banana oat muffins are so incredibly moist and delicious you would never know they contain no oil or butter! In addition to being low fat, they are also low carb and gluten-free for they contain no flour either! Even without flour and oil, the taste and texture is great! They are a little denser and a little more moist than your average muffin and do not keep longer than a couple of days but they are so tasty that’s not an issue! They are significantly lower in calories, carbs, fat, and sugar, and slightly higher in protein and fiber than a regular muffin. So, next time you are having a craving for muffins, try this easy and healthy recipe. I might even like it better than my Banana Oat Chocolate Chip Muffins.

More yummy healthy banana recipes coming soon. I think the next one will completely blow your mind!

Healthy Banana Oat Raspberry Muffins
Yields 12
An incredibly moist and delicious muffin that uses no flour or oil making it low-fat, low-carb, and high in protein and fiber than your average muffin.
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  1. 1 cup plain nonfat Greek yogurt
  2. 2 ripe bananas
  3. 2 eggs
  4. 2 cups rolled oats (old fashioned or quick)
  5. ¼ cup brown sugar
  6. 1½ tsp. baking powder
  7. ½ tsp. baking soda
  8. ½ cup raspberries (frozen or fresh)
  9. 1 tbsp lemon zest
  1. Preheat oven to 400F and prepare a muffin pan by spraying lightly with cooking spray or lining them with foil or paper liners*. Set aside.
  2. Mash bananas until smooth. Mix all ingredients (except raspberries) in a bowl until batter is smooth and creamy. Stir in raspberries gently by hand.
  3. Spoon batter evenly into prepared muffin pan, filling each cavity until it is about ¾ full.
  4. Bake for 15-20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for about 10 minutes before removing. Store in an air-tight container for up to a week.
  1. * If using paper liners, you will want to spray them with cooking spray, since the lack of oil in this recipe will make them stick to the liners. I used foil liners, which do not need to be sprayed.