1 1/2 cups of fresh raspberries + extra for topping

1/2 cup of smooth almond butter

1 egg (preferably organic)

2 ripe bananas

1/2 cup gluten free oats + extra for topping

1/4 cup of unsweetened almond milk

1 tsp. pure vanilla

1/2 tsp. baking soda (preferably organic)

1 tsp. baking powder (preferably aluminum free)

Pinch of sea salt

1/2 cup of dark chocolate chips + extra for topping

2 tbsp. raw honey


Preheat oven to 400 degrees F.

*Reserve extra raspberries, chocolate chips & oats for topping

Place all ingredients in a blender except for the chocolate chips.  Blend until smooth.  Note:  If you prefer to taste more of the raspberry chunks, then do not mix them all in the blender, reserve half and just fold it into the mixture.

Spoon mixture onto greased muffin cups (filled to the top) and top with the reserved raspberries, chocolate chips & sprinkled oats.

Bake for 20 – 25 minutes until tester comes out clean.

Let cool for about 10 minutes.

Remove from muffins cups and enjoy!

*Makes 12 Muffins*

*Gluten Free

*No added refined sugar


*Guilt free Dessert

*Antioxidant rich