I have to say, we had a very exciting weekend because…
We put an offer down on a house! It’s in Chicago and is what I would call a refinished vintage gem. We’re waiting to hear if our offer is accepted so please cross your fingers for us! We should find out later today or tomorrow.
I’ve said this a million times and I’ll say it again: I freaking love muffins. I make them at least once a week for quick on the go breakfasts or snacks. (If you check out my muffin archives, you’ll find over 20 beautiful, healthy muffin recipes.)
Now if you’re not on the muffin train yet, I’m here to convince you to try these spectacular banana oatmeal muffins. I realize it’s the hottest month of the year, but these protein packed muffs are waiting to be inhaled. Tony loves them spread with globs of coconut butter (which might be his new obsession).
When creating the recipe for these I wanted to make sure they were actually filling, so I chose protein and fiber-rich ingredients like almond butter, greek yogurt, oats and eggs. The almond butter replaces any oil that would normally be used in a muffin recipe. It also adds a slightly sweet nutty flavor and brings the muffins up to 6g of protein per serving! Not too shabby, huh?
To jazz up the muffins, you can use any of your favorite almond butters. My favs include Wild Friends vanilla espresso, Justin’s vanilla almond butter and Barney Butter coconut chocolate. If you aren’t into almond butter or have an allergy, feel free to use cashew, peanut or sunflower butter!
Hope you love these healthy raspberry studded muffins! If you make them, please let me know by leaving a comment below or tagging me on Instagram with #ambitiouskitchen! xo!
More healthy muffin recipes to try:
Skinny Banana Chocolate Chip Muffins
Paleo Double Chocolate Tahini Banana Muffins
Healthy Lemon Poppyseed Muffins with Lemon Blueberry Glaze
Healthier Blueberry Greek Yogurt Muffins
Healthy Pumpkin Chocolate Chip Muffins
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Raspberry, Almond Butter & Banana Oatmeal Muffins
Ingredients
- 1 cup white whole wheat flour (can also use whole wheat pastry flour)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 medium extra ripe bananas
- 3/4 cup old fashioned oats
- 1/2 cup plain nonfat greek yogurt
- 1/3 cup natural creamy almond butter (use your favorite brand!)
- 1/4 cup honey
- 1/4 cup unsweetened almond milk (any milk will work)
- 2 large eggs
- 1 teaspoon vanilla
- 1 heaping cup fresh or frozen raspberries
Instructions
- Preheat oven to 350 degrees F. Line muffins tins with muffin liners and spray the inside of the liners with nonstick cooking spray to prevent sticking (yes, this is an important step!).
- In a medium bowl, whisk together flour, baking soda and salt. Set aside.
- In a blender, add bananas, oats, greek yogurt, almond butter, honey, almond milk, eggs and vanilla. Blend about 30 seconds. Pour wet ingredients into a large bowl, then add in dry ingredients and mix until just combined. Fold in raspberries.
- Fill muffin cups 3/4 of the way full. Bake for 20-23 minutes until tops are lightly golden brown. Transfer muffins to wire rack to cool. Enjoy with extra nut butter on top!
66 comments
These look delicious!
Thank you!! 🙂
Congrats on putting down the offer! So happy for you both! 🙂 Muffins really are glorious, love the combo of all the ingredients.
Thanks so much xo
MUFFIN QUEENIE TWINS RN
These look so good! Will definitely have to make these for the family soon!
xo, Skylar
http://www.styledbyskylar.com
Congrats on the offer! What neighborhood is it in?
I love that you included almond butter in these! I bet that makes these taste even better, plus that is some serious filling power in it! That is essential in muffins 🙂 These look beautiful and the raspberries in it sounds amazing!
congrats! and like you said, i love that there’s so many good (for you, and delicious tasting!) ingredients. raspberries are always a bit of a treat for me, and i love the heartiness that oatmeal lends to baked goods.
I can not wait to make these muffins!! Thanks for sharing so many wonderful healthy recipes! So happy that I found your blog!!
Congratulations on the house offer! Keeping my fingers crossed for you. And in the meantime, I’ll be daydreaming of these beautiful muffins!
What can I sub the Greek yoghurt with? I am lactose intolerant.
Love, love, love these muffins! Monique you read my mind! Bananas, oats, almond butter (or any nut butter), and raspberries are my favourite ingredients in muffins and you’ve managed to combine them all in an amazing recipe. Baked these today and they turned out so perfect and beautiful. Best recipe ever!! I just added chocolate chips to a couple of mine because raspberries and chocolate is too good of a combination to pass up. A++++++
These muffins were absolutely delicious! I didn’t have raspberries, but did have blueberries and they still turned out great! Thanks, Monique! Congrats on the house by the way!
OMG… they are delicious.
We made them yesterday and our guests loved them.
I added some strawberry as I love everything with strawberries.
I made these the other day and they were an instant hit! I was amazed at how tender and moist they are – I wouldn’t have thought it was possible to achieve such a great texture without adding butter or oil! Thanks for another great recipe.
Oh me oh me of my 😀 I have to make these muffins STAT!
These look amazing! I love how you photographed them on the marble – they look like I could just grab one out of the screen. So lovely how healthy they are too with the oats and yogurt <3
I really love your blog! I have started eating healthier and thanks to you, my family now understands that they can eat healthily but still have great tasting dishes. You are the best!! My 12 year old daughter just made these muffins and is so excited to try them. 🙂
I just made these and they’re fantastic! I used peanut butter and strawberries, and used half the amount of honey and doubled the recipe because I’m breastfeeding and I need all the easy, protein-filled snacks I can get 🙂 Thanks so much, I’ll definitely be making them again! Such springy muffins with so many awesome ingredients!
That’s so great to hear! 🙂
I love the flavor of this recipe! As I made them in the oven I could see a dome top, but as I let them cool on the counter they sunk and are flat. Is there a reason for this? I followed your recipe without changing ingredients
mine too ! 🙁 I have just put mine back in the oven for longer as they don’t seem to be cooked on the inside
gluten free works super! Still light and fluffy and amazing! (We used Krusteaz gluten free flour blend). To sub the yogurt, can use coconut or soy yogurt, or coconut milk -just a splash, so as not too much liquid.
Just made these today and love them! Will be sharing for sure. Happy to have found you!
Wow these looks absolutely delicious. I haven’t tried making muffins with raspberries before. I will definitely give yours and try!
These muffins are awesome! Moist, just a bit sweet and a lovely nuttiness from the nut butter. My favourite part is how quick they come together in the morning. I use my silicone muffin trays to bake these so i don’t have to use spray, and they come out beautifully. Thanks for the recipe – a go to family favourite!
I’m so glad you and whole the family enjoy them! Totally agree – they’re a great recipe for a quick breakfast in the morning 🙂
I am so grateful that you go through the hard work to create recipes and that you share them. This muffin recipe is fabulous and easy to make. I did add a few chocolate chips, as recommended by someone else. My picky 15 year old likes them – double win!
I’m so happy you’re enjoying these recipe, Susanne! Chocolate chips in here sound perfect 🙂 and glad you’re 15-year-old likes them, too!
I made these with dairy free yogurt and flax egg and the muffins were super moist, didn’t stick to the paper, and really delicious! I love the ingredients and don’t feel guilty about eating a few too many muffins!
Amazing! Glad those swaps worked out 🙂
I subbed half of the whole wheat flour for almond flour, and subbed whole yogurt for nonfat amd maple syrup for honey. Seriously amazing. Thank you!
Glad those swaps worked out for you! Love these for a quick breakfast or snack.
My four year old grandson asked to take the leftovers home after eating 2 1/2. I used a combination of flours; teff, buckwheat, oat and sprouted wheat. Subbed regular coconut yogurt and coconut milk. Next time we will add more raspberries. Delicious!
Happy they were such a hit! Noted on the flours – glad those worked out 🙂
If I were to use almond flour instead of regular flour, how do you think I should adjust recipe? Thanks!!
sounds delicious
but why so much baking soda? and no baking powder? is this a mistake?
the recipe is correct as written 🙂 baking soda is used when there is milk or acid 🙂
Thanks for this wonderful muffin recipe! I made these today and my picky 9yr old never noticed the almond butter. I had omit raspberries but used chocolate chips. Also forgot one banana but turned ok. Happy able to get all the good stuff into him!
Perfect! Love the idea of chocolate chips. I’m glad he liked these!
And wish you All the best with the baby! Waiting for her!
I’m going to make this gotten free by using gf certified oats, abs a 1-1 for blend. That’s it!!
I will comment with a picture once I’m done.
Thank you so much for this recipe!
Can’t wait to show you my version♥️
Let me know how it goes!
Wow! Just made these, with a couple substitutions: coconut milk instead of almond milk ,and coconut milk/chia seeds instead of yogurt, blackberries and craisins instead of raspberries, chunky almond butter, and added some cinnamon and cloves. (Wanted to try without an extra run to the store.) Fantastic!! Not as strong an almond flavor as I expected, banana well-balanced–really spectacular muffins!
I’m glad those swaps worked out well! Such a great snack 🙂
I had all the ingredients for these so gave them a go. I loved them so much! The texture was great and they easily came out of the muffin liner in one piece. Bonus! They taste healthy too. I’ll make them again.
Perfect! So happy you loved them!
Can I use the same amount of brown sugar instead of honey In this recipe and the other muffin recipes that tell to add honey or maple syrup? Or is there any change I need to make. Like add more liquid?
Usually for every cup of maple syrup or honey you need 1 1/4 cup brown sugar. so just use a little more than directed in the recipe and you should be fine!
Delish!! Subbed measure for measure gluten free flour in and they came out great!
Perfect!!
These sound amazing but we have a banana allergy, could I sub anything else for the banana?
Thank you!
Applesauce might work! Let me know how it goes.
I veganized these using kite hill plain/unsweetened almond milk “greek yogurt” along with two flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water) and they turned out wonderfully! Super moist and fluffy! My whole family loved them, and I’m the only vegan, haha. I also highly recommend using frozen raspberries, as they kind of break apart when folded in with the batter and give a nice raspberry flavor evenly throughout each muffin. Finally, I used a food processor instead of a blender, and it worked just as well, in my opinion. I did have to blend the wet ingredients for longer than 30 seconds as the recipe suggests, but that was really no problem. Overall, I highly recommend! Super easy to make and I’m very happy with the vegan version I made.
Perfect! I’m glad that worked out well. Such a great snack or breakfast!
Hello! These look amazing! I’m wondering if you think I could substitute buttermilk for yogurt?
Hi, Julie! So sorry for the delay. Feel free to, but you may need to add a little more flour to the batter! Maybe a few tablespoons 🙂
These were yummy! A tad bit dry, which is why it’s not 5/5, but my toddler and I are enjoying them nonetheless. 🙂
Thanks for the feedback, glad you still enjoyed them! 🙂
Do you think these would taste good with apple instead of raspberries?
Yes I bet that would be delicious!
I baked these last night and think these are lovely! They satisfy a sweet craving but without the sugar ingredient. I thought about leaving out the raspberries from the recipe but I’m glad I didn’t, they compliment the consistency of the muffin, it could be a bit too dry otherwise
I’m so glad you enjoyed them, Katie! Thanks for the review 🙂
If you use frozen raspberries, do you need to thaw them first or can you just add them to the batter in frozen form?
Hi! I’d recommend thawing them and draining the excess liquid first.