Pre-heat oven to 350'° and greese a cup cake tray with non stick cooking spray.
In a large bowl smash your bananas with a fork, removing most of the lumps. (You can also use a blender if you prefer.)
Then add all the wet ingredients in with the bananas: syrup, milk, and vanilla. Stir or mix until well combined.
Next add the dry ingredients: oat flour, baking soda, salt, and protein powder. Combine until your dry ingredients are well incorporated into the wet ingredients, creating a thick batter. But dont over work or your muffins will become a little dense.
Finally add the fresh or frozen raspeberries to the batter, using a flat spatula to gently mix into the batter.
Using a large spoon or latel pour our batter into your muffin tins. Then bake at 350'° for 20-25 minutes, until the tops look golden bown and you can insert a toothpick and it come out clean.
Serve and Enjoy. Or store in an air tight container and enjoy later.
Macro Nutrition
Nutrition Facts
Banana Raspberry Muffins
Amount Per Serving
Calories 110Calories from Fat 12
% Daily Value*
Fat 1.3g2%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0g
Cholesterol 1.8mg1%
Sodium 326.5mg14%
Potassium 163.1mg5%
Carbohydrates 17.9g6%
Fiber 2.9g12%
Sugar 3.3g4%
Protein 7.1g14%
Vitamin A 1.1IU0%
Vitamin C 5.8mg7%
Calcium 5.9mg1%
Iron 5.9mg33%
* Percent Daily Values are based on a 2000 calorie diet.