Flourless Raspberry Greek Yogurt Muffins
Prep Time
5 minutes
Cook Time
17 minutes


1 cup (250 ml) plain Greek yogurt
2 over-ripe bananas (about 1 cup or 250 ml mashed)
2 large eggs
2 tbsp (30 ml) butter, melted
2 cups (500 ml) large-flake (or quick) oats
1/3 cup (75 ml) maple syrup
1 1/2 tsp (7 ml) baking powder
1/2 tsp (2 ml) baking soda
1 cup (250 ml) fresh raspberries


  1. Preheat oven to 400F(200C), grease or line a 12-cup muffin tin.
  2. Add all the ingredients except for the raspberries to a good quality blender or food processor and blend until smooth.
  3. Pour batter into prepared muffin pan, filling each cup 3/4 full. Place 3-4 raspberries on top of each muffin and gently press down.
  4. Bake for about 17 minutes, until the tops of your muffins are set. Cool in pan for about 10-15 minutes before serving. Store in an air-tight container for up to a week.