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.
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.
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🍌Ingredients
All the ingredients for these vegan banana and raspberry muffins are easy to come by.
- 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.
1. Mash your banana really well up in a large bowl.
2. Add the sugar and all the wet ingredients to the bowl.
3. Mix really well until the sugar dissolves.
4. Gently fold in the flour, baking powder and salt. Don't overmix.
5. Add the raspberries and chocolate chips. Mix to combine. The raspberries will break up a bit.
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.
- Rhubarb- use the recipe for my Easy Rhubarb Banana Bread but make muffins instead!
🥫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!
If you're making these banana bread muffins as a bit of a treat for breakfast, why not add some extra pizzaz (and veggie power) to your day by making this Mango Avocado Smoothie.
❗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
These banana and raspberry muffins are a healthier choice than some other muffins as they contain fruit. I still consider these a treat however.
This particular banana and raspberry muffin recipe is vegan because it has no dairy or eggs, however many recipes are not vegan.
More Muffins!
Love muffins? Take a look at my other muffin recipes.
More baking recipes...
Love to bake? Take a look at some of my other vegan baking recipes.
📖 Recipe
Banana Raspberry Muffins with Chocolate chips
Equipment
- oven
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 bowl4 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
- 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.
Sara says
Super delicious!
Louise-Claire Cayzer says
Thank you! I'm so happy you liked them!!