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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat oven to 180°C. Lightly grease a muffin tray or line with muffin cases.
Whisk mashed banana, eggs, Greek yoghurt, liquid sweetener, olive oil, and vanilla in a large bowl until combined.
Fold in oat flour, baking powder, baking soda, and salt until just combined. Avoid overmixing.
Gently fold in most of the raspberries and white chocolate chips.
Divide batter evenly between 10–12 muffin holes. Top with remaining raspberries and extra white chocolate chips.
Bake for 22–25 minutes until golden and a skewer inserted into the center comes out mostly clean.
Cool muffins in the tray for 10 minutes before transferring to a wire rack to cool completely.
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Substitute allulose syrup with sugar-free maple syrup if preferred.
Can I use regular flour instead of oat flour?
Yes, you can substitute oat flour with regular flour, but the texture may vary.
How do I store these muffins?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze these muffins?
Yes, freeze them in a sealed container for up to 3 months. Thaw at room temperature before serving.
What can I use instead of white chocolate chips?
You can use dark chocolate chips or omit them entirely for a less sweet muffin.
Can I use frozen raspberries?
Yes, but thaw and drain them first to prevent excess moisture in the batter.
Healthy food is not boring! I'm passionate about making healthy eating achievable, satisfying, and enjoyable. I create nourishing recipes that prove you don't have to sacrifice taste to eat well.
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