Raspberry Banana Bread Muffins
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Raspberry Banana Bread Muffins

Submitted by: Isabel De Los Rios

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Servings: 4

The raspberries in these gluten-free muffins are a sweet surprise!


    2 egg

    1/4 c. almond butter

    2 tbsp. coconut oil

    1/2 tsp. vanilla extract

    1/4 c. coconut flour

    1/4 tsp. cinnamon

    1/2 tsp. baking soda

    1/2 tsp. baking powder

    1 pinch sea salt

    3/4 c. raspberries

    2 med. banana


Preheat oven to 350ºF. Line 8 cups of a muffin tin with cupcake liners.

Mash bananas in a large bowl. Add eggs, almond butter, melted coconut oil, and vanilla extract. Whisk (or use a hand mixer to mix) until fully combined. Add coconut flour, cinnamon, baking soda, baking powder, and sea salt; mix well. Fold in raspberries (whole or chopped up a bit).

Divide batter among lined muffin cups. Bake for 23-25 minutes, until a toothpick inserted in the center of a muffin comes out clean. Remove from oven, and let sit in muffin tin for about 10 minutes before moving to a plate or container. Store in the refrigerator in an airtight container.

Recipe makes 8 muffins; one serving is 2 muffins.