Gluten-Free and Refined-Sugar Free Raspberry Muffins

I’ve made these muffins a million times and they are always a hit – Carolina loves taking them to school and sharing with her friends. Feel free to add strawberries, blueberries or even dairy-free chocolate chips – anything goes!


2 ripe bananas, mashed
¼ cup honey
2 large eggs, room temperature
2 teaspoons vanilla extract
½ teaspoon salt
¼ cup applesauce
1 teaspoon baking powder
1⅓ cups oat flour
⅔ cup old fashioned oatmeal (not quick oats)
1¼ cups raspberries


Preheat oven to 400°F. Line a muffin tin with 12 muffin liners.
In a large bowl, combine mashed bananas, honey, eggs, vanilla extract, salt, and applesauce. In a separate bowl, combine baking powder, oat flour, and oatmeal. Mix the dry ingredients with the wet ingredients, mixing until just combined. Gently fold in raspberries, then scoop batter evenly into 12 prepared muffin liners. Bake for 5 minutes at 400°, then turn heat down to 350° and bake for an additional 12 minutes. Let cool before serving. Enjoy!

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