Vegan banana raspberry muffings

Eating fruit during the winter months can be a challenge. I start to get tired of the same old apples and oranges! Using frozen fruit is a great way to keep up your fruit intake and avoid the higher prices and smaller selection of fresh fruit.

I often make a batch or two of muffins on the weekend and then freeze for quick snacks and lunch add-ons during the week. I randomly came up with this recipe the other day based on what we had in the house and they turned out really tasty! (Don’t you love when that happens?!)

I find the raspberries provide a nice change from the typical go-to blueberry muffin.

Vegan banana raspberry muffins

I made these vegan because I didn’t have any eggs in the house, but you could easily sub 1 large egg for the flax egg in the recipe. Likewise, you could use butter instead of avocado oil. I also made these in one bowl (I know, it’s not technically correct muffin preparation but I’m a rebel Dietitian) – fewer dishes to clean is always a good thing!

For all my carb-fuelled athletes, each muffin contains approximately 25 grams of high quality carbs, so they’re a great addition to a pre-workout snack!

Print
Vegan banana raspberry muffins

Vegan Banana Raspberry Muffins

  • Author: Cara Kasdorf
  • Prep Time: 10 minutes
  • Cook Time: 20-22 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x

Description

Fibre-filled vegan banana raspberry muffins to help you fuel your workout or enjoy with a cup of coffee for a morning or afternoon snack!


Scale

Ingredients

  • 1 flax egg (whisk together 1 Tbsp ground flaxseed with 2.5 Tbsp water and let sit for a few minutes until thickened)
  • 3 ripe bananas, mashed
  • 1/4 cup white sugar or cane sugar
  • 1/4 cup unsweetened almond milk
  • 1/4 cup avocado oil (or other neutral tasting oil)
  • 1 tsp vanilla
  • 1 cup whole wheat flour
  • 1 cup large flake rolled oats
  • 1/4 cup ground flaxseed
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 cup frozen raspberries

Instructions

  1. Pre-heat oven to 375 F.
  2. In a small food prep bowl, prepare the flax egg and let sit for 3-5 minutes.
  3. Meanwhile, in a medium mixing bowl, mash the bananas with a potato masher or fork.
  4. To the mashed bananas, add the sugar, almond milk, oil, and vanilla. Stir in the flax eggs.
  5. In a separate mixing bowl, stir together the remaining dry ingredients, including the oats, ground flaxseed, baking powder, and baking soda.
  6. Combine the wet and dry ingredients together and stir until just barely mixed.
  7. Add the frozen raspberries, stirring gently until combined.
  8. Divide batter into lined muffin cups.
  9. Bake at 375 F for 20-22 minutes or until toothpick inserted into middle of muffin comes out clean.

Notes

*Replace the flax egg with 1 whole egg if you like

Keywords: banana, raspberry, flaxseed