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    Home » Recipes

    Banana Raspberry Muffins with Choc Chips

    Published: Feb 6, 2023 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · Leave a Comment

    Jump to Recipe Print Recipe

    You're going to just love these Banana Raspberry Muffins. They're super easy to make, come together in one bowl, and of course, you can add choc chips too. Got a few bananas that need to be used up? Well, this recipe is for you! Of course, as usual, it's dairy and egg free, making this a great vegan muffin recipe to have up your sleeve.

    Vegan banana muffins with raspberries and chocolate chips ready to eat. this recipe

    If you've ever had bananas that need to be used up, you'll have probably made banana bread. In actual fact, this vegan muffin recipe is actually based on my super duper foolproof easy vegan Banana Bread Recipe, so really technically these are banana bread muffins.

    My basic banana bread recipe is so foolproof I've put all kinds of ingredients into it over the years, and it always turns out; such as with this Strawberry and White Chocolate Banana Bread. I've even tested it with gluten-free flour with success, so should you want to make these muffins gluten-free, you can do so.

    If you're after a simpler, more raspberry-focused muffin, you should definitely check out my Vegan Raspberry Muffins. They're easy and delicious too.

    Jump to:
    • 🍌Ingredients
    • 👩‍🍳Instructions
    • 🍓Substitutions and Variations
    • 🥫Storage
    • ❗Top tips
    • FAQ
    • More Muffins!
    • More baking recipes...
    • 📖 Recipe

    🍌Ingredients

    All the ingredients for these vegan banana and raspberry muffins are easy to come by.

    Ingredients for the banana raspberry muffins laid out.
    • Ripe Bananas: 3 medium or 4 small ripe squishy bananas. The banana does double duty, by replacing the eggs, and adding banana flavour!
    • Brown Sugar: I use soft light brown sugar here, but you can use coconut sugar or even white sugar.
    • Plain (all purpose) flour: Ordinary plain flour is fine to use. You can also use wholewheat, spelt or even gluten free flour. Self raising flour also works, just omit the baking powder.
    • Oat or Soy milk: Or any other type of unsweetened plant milk.
    • Neutral Oil: Sunflower, ground nut or light olive oil.
    • Fresh or Frozen Raspberries: Either fresh or frozen berries works for this recipe.
    • Dark Chocolate chips or chunks: Or white or even vegan 'milk' chocolate. Whatever takes your fancy.
    • Vanilla Essence: Just a little to help balance the flavours.
    • Pinch Salt: I used flakey sea salt, but any is good. It helps balance the sweetness.
    • Baking Powder: for lift and volume! Omit if you use self raising flour.

    See recipe card for quantities.

    👩‍🍳Instructions

    Check out the step by step instructions for how each part of the recipe should look as you make it. You need one large bowl for mixing.

    Mash the bananas really well.

    1. Mash your banana really well up in a large bowl.

    Add all the liquid ingredients to the bananas.

    2. Add the sugar and all the wet ingredients to the bowl.

    Whisk together well so that the sugar dissolves.

    3. Mix really well until the sugar dissolves.

    Add the flour and mix well.

    4. Gently fold in the flour, baking powder and salt. Don't overmix.

    Add in the raspberries and chocolate. Mix to combine.

    5. Add the raspberries and chocolate chips. Mix to combine. The raspberries will break up a bit.

    Scoop into muffin tins that have been lined with muffin liners and bake.

    6. Line a muffin tin with liners (I like to double-line mine) and put scoops of mixture to below the paper. Add an extra raspberry on top if you like.

    Bake at 180°C/ 350°F for 20 minutes or until the top is springy and a skewer comes out nearly clean.

    Hint: Make sure not to overmix the flour into the muffins or they will turn out a bit tough.

    🍓Substitutions and Variations

    This banana raspberry muffin recipe is super versatile, here are some of the ways you can adapt it to suit yourself.

    • Gluten-Free - use your favourite gluten-free flour. I've tested this recipe with Doves Farm gluten-free flour.
    • Strawberries or Blueberries- Swap the raspberries for pretty much any other berry you like
    • Cinnamon: Add a little cinnamon. 1 teaspoon would be nice.
    • No Chocolate: omit the chocolate chips.
    • Double Chocolate: Remove one tablespoon of flour and replace with 1 tablespoon of cocoa powder.

    🥫Storage

    These raspberry banana muffins will last for up to 5 days in a cool, airtight container. You can also freeze these once baked and defrost as needed. Pop in the oven for a few minutes for a freshly baked flavour if you freeze them!

    ❗Top tips

    Don't overfill the muffin trays! For a neat dome, fill to just under the muffin liner.

    Also, ovens vary, (and mine is ancient) so keep an eye on the muffins when baking. They're done when they are springy on top and a skewer comes out nearly clean when poked into them.

    FAQ

    Are banana muffins healthy?

    These banana and raspberry muffins are a healthier choice than some other muffins as they contain fruit. I still consider these a treat however.

    Are banana muffins vegan?

    This particular banana and raspberry muffin recipe is vegan because it has no dairy or eggs, however many recipes are not vegan.

    More Muffins!

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    If you love this recipe, please share this post with your friends on Pinterest or Facebook, or tag me on Insta! Don't forget to also please comment and star ⭐this recipe too!

    Love & Vegan Yummies,

    Louise xx (P.S. Follow me on Insta and Tik Tok!)

    📖 Recipe

    Vegan Banana Raspberry Muffins ready to eat o n a plate.

    Banana Raspberry Muffins with Chocolate chips

    Louise-Claire Cayzer
    These Vegan banana muffins are based on my banana bread recipe, studded with raspberries and dark chocolate and make a great treat.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 35 mins
    Course Afternoon Tea, Breakfast
    Cuisine baking, Vegan
    Servings 8 pieces
    Calories 257 kcal

    Equipment

    • oven
    • Muffin Tin
    • Mixing Bowl
    • Muffin cases

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    • 4 medium ripe bananas (You can also sub one banana with pear or apple or other soft fruit.)
    • 60 ml (¼ cups) vegetable oil (nuetral flavoured such as sunflower. )
    • 60 ml (¼ cups) plant milk
    • 100 g (½ cups) light brown sugar
    • 2 teaspoon pure vanilla extract
    • 240 g (2 cups) flour (You can use any kind of flour. If using self raising, omit the baking powder. )
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 50 g (¼ cups) choc chips or chunks (make sure it's vegan)
    • 100 g (⅘ cups) raspberries (frozen or fresh)

    Instructions

    • Preheat the oven to 175°C/ 350°F
    • Line your muffin tins with muffin liners.
    • Roughly mash the bananas in a large mixing bowl
      4 medium ripe bananas
    • Add the sugar, oil, vanilla, and plant milk, and give it a good stir. You want the sugar to start to dissolve.
      60 ml vegetable oil, 60 ml plant milk, 100 g light brown sugar, 2 teaspoon pure vanilla extract
    • Sift in the flour, baking powder and salt, and mix.
      240 g flour, 1 teaspoon baking powder, ½ teaspoon salt
    • Gently fold in the raspberries and chocolate chips.
      50 g choc chips or chunks, 100 g raspberries
    • Scoop even amounts of the muffin batter out into the waiting muffin liners. Don't overfill the liners. This recipe makes about 8 muffins.
    • Add extra raspberries on top of the muffins if you wish.
    • Bake for about 20 mins. Then test the muffins with a skewer. If they come out nearly clean they are ready.
    • Cool and eat!

    Notes

    This banana raspberry muffin recipe is super versatile, here are some of the ways you can adapt it to suit yourself.
    • Gluten-Free - use your favourite gluten-free flour. I've tested this recipe with Doves Farm gluten-free flour.
    • Strawberries or Blueberries- Swap the raspberries for pretty much any other berry you like
    • Cinnamon: Add a little cinnamon. 1 teaspoon would be nice.
    • No Chocolate: omit the chocolate chips.
    • Double Chocolate: Remove one tablespoon of flour and replace with 1 tablespoon of cocoa powder.

    Nutrition

    Calories: 257kcalCarbohydrates: 55gProtein: 5gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gCholesterol: 0.1mgSodium: 214mgPotassium: 324mgFiber: 3gSugar: 23gVitamin A: 58IUVitamin C: 8mgCalcium: 80mgIron: 2mg
    Keyword banana bread, raspberry muffins, vegan muffins
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

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    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

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    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

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