Vegan Banana Raspberry Muffins are moist, soft, and bursting with sweet banana flavor and juicy raspberries in every bite.
This easy one-bowl recipe comes together with simple ingredients and is perfect for breakfast, dessert, or a delicious snack.
Looking for more banana muffin recipes? My banana blackberry oat muffins and banana blueberry muffins are reader favorites.
A few ripe bananas on the counter almost always inspire me to bake a batch of vegan banana raspberry muffins.
I love baking with bananas because they naturally add sweetness, which means I can use less sugar while still ending up with a tasty treat.
That's also why I regularly make my two banana muffins, chocolate chunk muffins, and buckwheat banana muffins.
These muffins are soft, fluffy, and filled with juicy raspberries that add little bursts of fresh flavor.
They're perfect for meal prep and make an easy breakfast or snack to enjoy throughout the week.
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🫐Ingredients
- Raspberries (fresh or frozen): I used frozen raspberries, but fresh work too. No need to thaw frozen raspberries before using.
- Ripe bananas: The riper, the better. They add natural sweetness and keep the muffins moist.
- All-purpose flour: The base of the muffins. You can use whole wheat flour or a gluten-free flour blend if needed.
- Plant milk: I used unsweetened cashew milk, but oat milk, almond milk, or any other plant works.
- Neutral vegetable oil: I used sunflower oil, but canola or grapeseed oil work well too.
- Brown sugar: Adds sweetness and a hint of caramel flavor. White sugar or coconut sugar can be used instead.
- Vanilla extract: Enhances the flavor and adds warmth to the muffins.
- Baking soda & vinegar: Help the muffins rise and become light and fluffy.
- Salt: Balances the sweetness and enhances the flavor.
As always, the full recipe, including a list of ingredients and measurements, is included in a printable recipe card at the end of this post.
🥣How To Make Banana Raspberry Muffins
Step 1: Preheat your oven to 350°F (180°C) and line a 12-cup muffin tin with paper or silicone liners. In a large bowl, mix the mashed bananas, plant milk, oil, vanilla extract, and vinegar until combined.
Step 2: Add the flour, sugar, baking soda, and salt. Mix until just combined-don't overmix.
Step 3: Gently fold in the raspberries until evenly distributed throughout the batter.
Step 4: Divide the batter evenly between the muffin cups and top with a few extra raspberries if desired.
Step 5: Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before enjoying.
📋Variations
- Chocolate twist: Add a handful of dairy-free chocolate chips for a richer, dessert-style muffin.
- Add nuts: Stir in chopped walnuts or almonds for a bit of crunch and extra texture.
💡Marinela's Tips
- Use very ripe bananas: The riper, the sweeter and more flavorful your muffins will be.
- Banana amount: Use 1 cup of mashed banana. Using more or less can change the muffins' texture.
- Measure flour accurately: Spoon and level the flour to keep muffins light and fluffy.
- Don't overmix the batter-mix just until the flour disappears to keep the muffins soft and fluffy.
❓Frequently Asked Questions (FAQ's)
Yes, you can use a gluten-free all-purpose flour blend. Make sure it's a 1:1 baking blend for best results.
Store them in an airtight container at room temperature for up to 2-3 days, or in the fridge for up to 5 days.
Absolutely! Let the muffins cool completely, then freeze them in a sealed container or bag for up to 2 months. Thaw at room temperature or warm slightly before serving.
📖 Recipe
Vegan Banana Raspberry Muffins
Equipment
- 1 Mixing bowl
- 12 cup muffin pan lined with silicone or paper liners
Ingredients
Wet Ingredients
- 1 cup mashed bananas
- ½ cup plant milk unsweetened ( I used cashew milk)
- ¼ cup neutral vegetable oil I used sunflower oil
- 2 teaspoons apple cider vinegar or white vinegar
- 1 teaspoon vanilla
Dry ingredients
- 1 cup raspberries fresh or frozen
- 1 + ¾ cups all-purpose flour scooped & leveled
- ½ cup brown sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (180°C) and line a 12-cup muffin tin with liners.
- In a large bowl, mix mashed bananas, plant milk, oil, vanilla, and vinegar.1 cup mashed bananas, ½ cup plant milk, ¼ cup neutral vegetable oil, 1 teaspoon vanilla, 2 teaspoons apple cider vinegar
- Add flour, sugar, baking soda, and salt. Mix until just combined-do not overmix.1 + ¾ cups all-purpose flour, ½ cup brown sugar, 1 teaspoon baking soda, ¼ teaspoon salt
- Gently fold in raspberries.1 cup raspberries
- Divide the batter evenly into muffin cups. Bake for 30 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
- Use very ripe bananas: The riper the bananas, the sweeter and more flavorful your muffins will be.
- Banana amount: Use exactly 1 cup of mashed banana-too much or too little can change the texture.
- Measure flour accurately: Spoon and level the flour for light and fluffy muffins.
- Don't overmix: Mix just until the flour disappears to keep the muffins soft and tender.
- Storage: Store muffins in an airtight container at room temperature for 2-3 days or in the fridge for up to 5 days. They also freeze well for up to 2 months-just thaw at room temperature or warm slightly before serving.
Nutrition
If you try these banana raspberry muffins, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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