Breakfast Banana Oatmeal Raspberry Muffins

A yummy little treat that can be taken for breakfast, or eaten when you have a sweet tooth! I derived these tastey little muffins a few night ago when I was really craving something sweet and needed a little baking stress-relief therapy. They are extremely moist, packed with banana flavor, have have a nice little added crunch from slivered almonds. They are about 78 calories per muffin if you distribute the batter to make 9 muffins. I added raspberries to mine, but blueberries, blackberries, or whatever other type of berry you may like with bananas would work fine too!


Breakfast Banana Oatmeal Raspberry Muffins


  • 1 over-ripe banana, mashed
  • 1/4 cup Truvia
  • 1/3 cup Silk Vanilla Light soy milk (if you prefers cow’s milk, chose fat free skim to achieve a similar calorie content)
  • 1 tsp canola oil
  • 1/4 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup whole-wheat flour
  • 1/4 cup all purpose flour
  • 1/4 cup rolled oats
  • dash of cinnamon
  • 2 Tbsp slivered almonds
  • 1/4 cup frozen raspberries


Pre-heat your oven to 350 degrees. Combine your mashed banana, Truvia, soy milk, vanilla, and oil. Once well combined, add your flours, oatmeal, baking soda, baking powder, salt, cinnamon, and slivered almonds. After all of your ingredients are well incorporated, add your frozen raspberries (or whatever berry you choose to use). Spray your muffin tin with a little cooking spray so that your muffins don’t stick. Evenly distribute your batter between 9 muffin slots. Bake in the oven for 15-18 minutes or until the top is slightly golden. Don’t over-bake! Mine were done at about 16 minutes. Let your muffins cool and enjoy!

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