Frozen Raspberry Banana Muffins from KatieDid

Kevin and I are so appreciative of the supportive loving comments you all shared with us yesterday in response to our next big adventure. We sat on the floor of our empty home last night and read them together. Thank you.

We’re kicking off a series of insanely awesome guest recipes with Katie, the coconut loving, CrossFit enthusiast behind KatieDid. Out of all the blogs I visit, Katie’s is the one I make the most recipes from. It’s as if our stomachs are long-lost sisters – we snack on the same things, follow an intuitive eating style, and love our bacon.

She stepped out of her comfort zone today and created a brand new recipe just for Healthful Pursuit readers, frozen raspberry banana muffins. Uh, yum!

Hello all! I’m psyched to be kicking off the first guest post for Leanne, as she’s off being adventurous and living life! My name is Katie and I’ve been blogging about recipes, paleo nutrition, photography, and some crossfit thrown in there at KatieDid for over a year now. While it’s gonna be hard to live up to Leanne’s creative, healthy, and beautifully photographed recipes, I gave it my best shot for you all…


I don’t really do dessert. Aren’t I so fun?

Baking ratios makes me sweat. You can typically find me with a salt shaker in one hand, and tossing some bacon on a skillet with the other. No science to that.

But desserts are more fun to photograph than a steak. And when they’re made with just a few very simple ingredients and not overly sweet, I’ll definitely enjoy a few as well. So I jumped out of character today to share something pretty with you…

Frozen Raspberry Banana Muffins: 6 ingredients, none of which are sugar in any form. A few minutes of food processing. And a little freezer action.

No scary baking science.

This is a dessert even my salt tooth can get behind.

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5.0 from 4 reviews
Frozen Raspberry Banana Muffins
Recipe type: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free
Prep time: 
Cook time: 
Total time: 
Serves: 8 muffins, 8 servings
A perfect end of the summer treat!
  • ½ cup pitted dates, chopped
  • ½ cup whole, raw almonds
  • Pinch of salt
Raspberry Layer
Banana Layer
  • 2 bananas, frozen
  • ¼ cup coconut oil, melted
  1. Add ½ cup of almonds to a food processor and process until an almond meal has begun to form. Add in the chopped dates and a pinch of salt and continue to process until the mixture is well combined. Spoon evenly into the bottom of 7-8 muffin trays and press down firmly with your fingers to form a bottom crust.
  2. Add raspberries to the processor and process until smooth. With processor running, stream in coconut oil then coconut milk until a sorbet like texture has formed. Spoon raspberry mixture over the bottom crust layer.
  3. Finally, cut frozen banana into smaller pieces and add to the food processor. Process until smooth then add in coconut oil and continue to process until a thick, creamy banana soft serve has formed. Spoon on top of raspberry mixture.
  4. Place muffin tray in the freezer and allow it to freeze for at least 1.5 hours. Release muffins by loosening with a knife on one side, they should pop out fairly easily.
  5. Top with a dollop of thick canned coconut milk.

    Thanks Leanne for inviting me to blog today! I hope you all enjoyed the recipe today and will stop by my blog and say ‘hi’!

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    Comments | Leave Your Comment

    1. Wow, these are absolutely beautiful Katie. The colors are incredible. I’ve never had a frozen muffin before, I love the idea. Also, the term “salt tooth” totally made me laugh. I totally have way more of a salt tooth than a sweet tooth, myself :)

    2. Not only do those little angels look like perfection they sound so appetizing my mouth is watering…Love and Shine CourtStar

    3. WOWWWWWWW I actually NEED to make these tonight! what a perfect recipe!!! dessert + healthy ingredients = perfect after dinner treat!!!

      I love your recipes!!!!
      Thank you!!

    4. Katie, these look so good and I’m ready to try them. Do you think this lazy baker could just use Honeyville almond meal instead of grinding my almonds? I have a huge bag and don’t really want to go buy extra almonds.
      Thanks in advance and looking forward to all your posts!

    5. I love the simplicity yet deliciousness of this recipe. The ingredients in the crust are right up my alley….dates are a wonderful way to sweeten things up in a healthy way.

    6. Hi, what would be the equivalent for almond flour instead?

      To The author of this blog: Great blog…I’m wondering if you work at this fulltime or work a dayjob also?

    7. LOVE THESE!! Raw desserts are one of my favorite things to make and I love idea of combining the raspberry and banana layers together. Such a fabulous combo. I will absolutely be making these :)

    8. SO pretty and sounding so so delicious, Katie – I’m so used to seeing your recipes for bacon/liver that this is such a lovely surprise! Vegan to boot – you go girl!

      • Hi Nicole – it may just harden like an ice cube and not be that easy to eat. The full fat coconut milk doesn’t fully freeze and it really creamy when it comes out of the freezer.

    9. MADE THESE…. OMG SO GOOD. The only thing I did different was leave out all of the oil. Amazing. Thanks for the recipe!

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