Mornings just got a whole lot more tasty with these easy and healthy raspberry oatmeal muffins with banana! This fun baked heart-shaped snack or breakfast is kid-friendly, low in sugar and perfect for babies and toddlers! They’re perfectly-portioned, making a healthy grab and go breakfast or snack that’s great for the whole family…and perfect for Valentine’s Day too! {gluten-free & vegetarian}
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Banana Raspberry Oatmeal Muffins
Looking for a fun and yummy spin on oatmeal? These flourless raspberry oatmeal muffins are not only adorable, they’re also super simple to whip together for a quick and easy breakfast throughout the week!
Made with fibre and antioxidant-packed ingredients like rolled oats, oat flour, bananas, raspberries and dark chocolate chips, these healthy baked oatmeal cups are a great way to add in some extra nutrients, while keeping everyone’s tummies feeling satisfied.
Baking them in a heart-shaped muffin tin only adds to the fun and injects a little extra love into this kid-friendly snack. Our little guys love this oatmeal muffin recipe, so we always like to keep some on hand in the freezer for an easy portable option! ♥
For more oatmeal breakfast recipes, be sure to check out these Healthy Oatmeal Muffin, Banana Blueberry Oatmeal Muffins and Oatmeal Breakfast Bars.
Why we love this recipe
- Perfectly portioned: You can grab a couple of these oatmeal muffins in the morning for a quick and easy breakfast or snack on the go!
- Freezer-friendly: Just pack them into a container (use parchment paper to separate if stacking) or place them in a ziplock bag. Just grab and go!
- Low sugar: With only 7 grams of sugar per muffin, these cute bites are lower in sugar than your typical muffin, so they’re a great option for breakfast or snacks.
- Satisfying: These baked raspberry banana oatmeal hearts are also a good source of fibre and protein, so they’ll keep you feeling full for hours!
- Versatile: You can serve this baked oatmeal warm or cold. I like to warm the muffins up a bit since I’m always looking for the extra warmth, especially during those chilly winter months. They taste especially good warm if you add the chocolate chips, since they get all melty and chocolatey!
- Adorable: They’re super cute for Valentine’s Day (or any day)!
Ingredient notes
- Oats: Rolled oats are best to use for this recipe since they provide a chewier texture. You can sub in quick oats if desired, however the texture won’t be quite as chewy. If you require a gluten-free option, be sure to use GF certified oats.
- Oat flour: Helps make these muffins more “muffin-like.” You can purchase pre-made oat flour at the store or blend up oats in the blender until a flour-like consistency is achieved.
- Milk: I typically use almond milk but you can easily sub in another plant-based alternative or regular dairy-based milk.
- Bananas: Help to naturally sweeten the muffins and make them moist. Use overripe bananas for the best flavour.
- Seasonings: Cinnamon and salt flavour up these muffins.
- Baking Powder: To help the muffins rise when they’re baking and create a light and fluffy texture.
- Eggs: Used to bind the ingredients together. You can also replace the eggs with a flax or chia eggs to make these vegan.
- Maple syrup and vanilla extract: Along with the banana, these ingredients sweeten and flavour the muffins. You can use honey in place of the maple syrup if you prefer.
- Raspberries: Add a sweet and tart flavour to the muffins. Use fresh or frozen. If you’re not a fan of raspberries, you can also use another type of berry such as strawberries, blueberries or blackberries, or simply add the chocolate chips without the berries.
- Chocolate chips: These are optional but highly recommended as they help to offset the tartness of the raspberries. Plus, who doesn’t love raspberries and chocolate? You can use mini chocolate chips or regular size.
Step by step instructions
- Preheat oven to 350 degrees F. In a large bowl, mix all of the dry ingredients together.
- In a medium bowl, mash the banana until mostly smooth. Add the remaining wet ingredients other than the raspberries. Mix to combine.
- Add the wet ingredients to the dry ingredients. Mix until combined.
- Evenly distribute the mixture among approximately 16-18 silicone heart shaped cups or regular silicon muffin cups, filling each cup almost to the top. You can also bake the mixture in an 8×8 inch baking dish if you prefer to cut the mixture into bars. Top the cups evenly with the raspberries pressing down gently so that they sink into the oatmeal mixture. If the raspberries are large, you may wish to break them into halves or thirds before pressing them in.
- Bake for 20-23 minutes or until inserted toothpick comes out clean. Allow the cups to fully cool before removing from the muffin pan.
Recipe Notes:
- Use overripe banana to enhance the flavour and sweetness of these muffins. These muffins are not super sweet, so if you prefer a little more sweetness, I recommend adding the chocolate chips.
- You can mix the raspberries into the wet batter if you prefer. I just find they hold their shape better if you press them in right before baking.
- If your raspberries are extra large, I recommend breaking them in half or thirds before pressing them into the oatmeal mixture so that the raspberries are more evenly distributed and don’t overtake the cups.
- If you don’t have a silicone heart-shaped muffin pan, you can find one here. You can also use a regular muffin tin lined with silicone baking cups or sprayed with non-stick cooking spray. Alternatively, you can bake the oatmeal mixture in a square 8×8 inch baking dish and cut the mixture into squares or rectangular bars.
- If you bake the oatmeal muffins in a heart-shaped silicone pan or in individual heart-shaped cups, I recommend placing them on a baking sheet to make it easier to place in and remove from the oven.
- If making these baked oatmeal cups for little ones under the age of one, you may wish to skip the maple syrup and salt to limit added sugar and sodium.
Recipe FAQs
They should last in the fridge in an air-tight container for up to a week. Generally, I recommend taking out what you think you’ll need for the week to store in the fridge and then popping the rest in the freezer so that they stay nice and fresh.
Definitely! If you prefer a different type of fruit, you can use blueberries, blackberries, or strawberries. Apples would work well too!
Yes, you can definitely sub in quick oats for the old fashioned, but keep in mind that it may change the texture of the muffins. The rolled oats tend to provide a more chewy texture. The quick oats won’t offer the same degree of chewiness and texture, but the muffins will still be equally delicious!
Yes, you can freeze these muffins for up to three months. I find the easiest way to store them is in a single layer in a freezer-friendly container or in a Ziploc bag. If you do choose to stack them, I recommend separating them with parchment paper to prevent them from sticking together.
There are a couple of ways that you can reheat these muffins. Generally, for convenience, I just pop them in the microwave but you can also place them in an oven or toaster oven.
Oven or toaster oven method: Remove the cups from the liner and cut the oatmeal cup in half. Heat on low (250-300°F) for about 5 minutes or so until the cup is heated through.
Microwave method: Remove oatmeal cup from liner and wrap in a paper towel. Microwave until heated through, about 30-60 seconds.
From frozen: If reheating from frozen, you can thaw the frozen cups by transferring them from the freezer to the fridge the night before or heat the oat cups directly from frozen. Just wrap the frozen cup in a paper towel and heat in 30 seconds increments in the microwave until warm throughout. It should only take about 1-2 minutes.
Serving suggestions
You can serve these raspberry oat muffins warm or at room temperature.
I like to serve them spread with homemade chia jam or some peanut butter or almond butter for some extra protein and healthy fats, but you could also serve them along with any of the following recipes for a balanced meal:
- Strawberry Banana Smoothie with Yogurt
- Simple Green Smoothie
- Homemade Raspberry Fruit-on-the-Bottom Yogurt
- Yogurt Fruit Dip
- Spinach Zucchini Frittata Fingers
Recipe variations
- To make dairy-free: Use a plant-based milk alternative such as unsweetened almond milk, oat milk or soy milk.
- To make egg-free: Use chia or flax eggs instead of regular eggs.
- To make vegan: use plant-based milk and chia or flax eggs.
- Switch up the fruit: Try strawberries, blueberries, blackberries or apple.
More similar recipes
- Chocolate Baked Oats
- Peanut Butter Banana Baked Oatmeal
- Easy Baked Apple Oatmeal
- Baked Pumpkin Oatmeal Muffins
- 6 Mason Jar Overnight Oat Recipes
Did you make this recipe? Scroll down to leave a rating and review!
Healthy Raspberry Banana Oatmeal Muffins Recipe
Ingredients
Dry ingredients:
- 2 cups rolled oats (can sub in certified gluten-free oats if necessary)
- 1/2 cup ground oat flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup mini dark chocolate chips (optional)
Wet ingredients:
- 2 overripe bananas mashed (about 2/3 cup mashed banana)
- 2 eggs
- 1 cup of milk use whole milk for babies and preferred milk for older children and adults
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 1/2 cup fresh or frozen raspberries or about 3 raspberries per cup
Instructions
- Preheat oven to 350 degrees F.
- In a large bow, mix all of the dry ingredients together.
- In a medium bowl, mash the banana until mostly smooth. Add the remaining wet ingredients other than the raspberries. Mix to combine.
- Add the wet ingredients to the dry ingredients. Mix until combined.
- Evenly distribute the mixture among approximately 16-18 silicone heart shaped cups or regular silicon muffin cups, filling each cup almost to the top. You can also bake the mixture in an 8×8 inch baking dish if you prefer to cut the mixture into bars.
- Top the cups evenly with the raspberries pressing gently so that they sink into the oatmeal mixture. If the raspberries are large, you may wish to break them into smaller pieces before pressing them in.
- Bake for 20-23 minutes or until inserted toothpick comes out clean. Allow the cups to fully cool before removing from the muffin pan.
Notes
- Use overripe banana to enhance the flavour and sweetness of these muffins. These muffins are not super sweet, so if you prefer a little more sweetness, I recommend adding the chocolate chips.
- You can mix the raspberries into the wet batter if you prefer. I just find they hold their shape better if you press them in right before baking.
- If your raspberries are extra large, I recommend breaking them in half or thirds before pressing them into the oatmeal mixture so that the raspberries are more evenly distributed and don’t overtake the cups.
- If you don’t have a silicone heart-shaped muffin pan, you can find one here. You can also use a regular muffin tin lined with silicone baking cups or sprayed with non-stick cooking spray. Alternatively, you can bake the oatmeal mixture in a square 8×8 inch baking dish and cut the mixture into squares or rectangular bars.
- If you bake the oatmeal muffins in a heart-shaped silicone pan or in individual heart-shaped cups, I recommend placing them on a baking sheet to make it easier to place in and remove from the oven.
- If making these baked oatmeal cups for little ones under the age of one, you may wish to skip the maple syrup and salt to limit added sugar and sodium.
Nutrition
This recipe was originally posted in January 2019 and was updated in January 2022 to include better tips and photos.
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This recipe was easy to follow and created a yummy, healthy snack/breakfast. I only had one banana so I added extra raspberries on top & the muffins were delicious. We love that we can grab one and go anytime:)
I’m so happy that you enjoyed the muffins! I agree — such a handy grab and go breakfast or snack! Thanks so much for returning to leave a review! :)
These look perfect for our breakfast finger food Christmas party! I can’t have bananas, would you suggest I leave them out or substitute with applesauce or something?
Thanks Anna! I’m actually just in the process of updating this recipe so I just re-tested it the other day. I used about 2/3 cup mashed banana, so you could probably sub in about 2/3 cup applesauce. You may wish to add in the optional chocolate chips too since I’m not sure how sweet they would be with the applesauce. Keep me posted on how they turn out if you decide to try subbing in the applesauce! Enjoy your Christmas party! :)
Is the batter supposed to be on the more liquid-y side? Should I let the pats absorb the liquid before dividing. Asking for a friend…
That’s strange that it came out so liquidy! If that’s the case, then yes, I would recommend allowing the oats to absorb some of the moisture first before dividing between the pan. Hope it turned out for your friend!
You have inspired me to order a heart baking mold, just ordered one from Amazon 😂 I love this recipe, I also want to add something green in it for baby 🤔
Thanks Brittany! Isn’t the heart mold cute?! Eating heart-shaped food is always more fun than regular food :P Glad you’re loving this recipe!