These Raspberry, Almond, and Banana Muffins may be small in size but pack a tasty and delicious punch when it comes to flavour! Topped with a lovely yogurt icing, these muffins are the perfect quick dessert treat!

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s collection of dessert videos over at Healthy Treats!


For the muffins

2 large, ripe bananas

100g almond yogurt

50ml very mild olive oil (or melted coconut oil) 1 egg

150g oat flour

50g ground almonds

50g Natvia Natural sweetener

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

1 teaspoon vanilla extract

100g raspberries, fresh or frozen

For the topping

200g almond yogurt

2 tablespoons Natvia Natural sweetener

1 tablespoon cornflour

50g raspberries

1⁄2 teaspoon vanilla extract

Freeze­dried raspberries

Flaked almonds


  1. Preheat the oven to 180 degrees C and grease a 6­hole muffin tin.
  2. Place the bananas in a blender along with the almond yogurt, oil, and egg. Whizz up until smooth. Alternatively, mash the banana and whisk with the other ingredients.
  3. Now stir in the flour, ground almonds, stevia, baking powder, bicarbonate of soda and vanilla to combine.
  4. Very briefly stir in the raspberries then divide the mixture between the 6 muffin holes to reach the top.
  5. Bake for 15­20 minutes until risen and golden, leave to cool in the tin for 15 minutes then transfer to a wire rack.
  6. Meanwhile blitz the yogurt, stevia, corn flour, raspberries, and vanilla together then transfer to a container and chill in the fridge for at least an hour.
  7. When the muffins have cooled, spoon over some of the topping then sprinkle each with freeze­dried raspberries and flaked almonds. Now enjoy!

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So comment below and if you decide to make it yourself, be sure to share it with us. We can't wait to hear what you think!

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