Vegan Banana Raspberry Muffins -

Vegan Banana Raspberry Muffins

These Vegan Banana Raspberry Muffins are soft, moist, and bursting with sweet banana flavor and juicy raspberries in every bite. Made in one bowl with simple pantry ingredients, they’re perfect for a quick breakfast, wholesome snack, or easy meal prep treat.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Breakfast, Dessert, Snack

Cuisine dairy-free, egg-free, Gluten-free, Plant-based, Vegan, Vegetarian

Servings muffins

Calories 170 kcal

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

Calories: 170kcalCarbohydrates: 29gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.03gSodium: 148mgPotassium: 120mgFiber: 2gSugar: 12gVitamin A: 36IUVitamin C: 4mgCalcium: 28mgIron: 1mg

Keyword vegan banana raspberry muffins

Tried this recipe?Let us know how it was!