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Vegan Banana and Raspberry Muffins

  • Author: Maša Ofei
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: Makes 6 large muffins


Perfectly soft vegan banana and raspberry muffins that make a great snack, nut-free addition to a lunch box, or as a breakfast treat!


  • 3 medium-sized / 320g / 11.28 ounces very ripe bananas (plus more for topping the muffins)


  • ½ cup / 105ml neutral oil (I use rice bran oil)
  • 1 teaspoon vanilla extract
  • ½ cup / 130ml plant milk (I use almond or soy milk)


  • 1½ cups / 200g plain flour
  • ⅓ cup / 50g coconut sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon bicarb soda
  • Pinch of salt
  • ½ cup / 50g desiccated coconut
  • 1 cup / 110g fresh or frozen raspberries (plus more for topping the muffins)


  1. Preheat oven to 180 degrees Celcius (355 degrees Fahrenheit) and lightly oil the inside of a large muffin baking tray. Mine holds 6 muffins.
  2. In a large bowl, mash the bananas and add all the wet ingredients. Mix well.
  3. Sift in all the dry ingredients (excluding the desiccated coconut and raspberries).
  4. Mix the dry ingredients well to combine into the wet ingredients.
  5. Fold in the coconut and the raspberries.
  6. Spoon the batter evenly and top with sliced banana pieces and a fresh raspberry in each muffin. Make sure to press it in so that it stays in the batter.
  7. Bake for 25-30 minutes or until the skewer comes out clean.
  8. Let them cool in the muffin tray for 10 minutes and then transfer them to a rack to cool.
  9. Dust with confectioners (icing) sugar for added sweetness. (Optional) 
  • Diet: Vegan

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