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. Keep reading to get a hold of my awesome recipe for Vegan Banana Raspberry Muffins.
I often make a batch or two of muffins on the weekend and then freeze them 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.
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 these Vegan Banana Raspberry Muffins make a great addition to a pre-workout snack!
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Vegan Banana Raspberry Muffins
- 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!
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
- Pre-heat oven to 375 F.
- In a small food prep bowl, prepare the flax egg and let sit for 3-5 minutes.
- Meanwhile, in a medium mixing bowl, mash the bananas with a potato masher or fork.
- To the mashed bananas, add the sugar, almond milk, oil, and vanilla. Stir in the flax eggs.
- In a separate mixing bowl, stir together the remaining dry ingredients, including the oats, ground flaxseed, baking powder, and baking soda.
- Combine the wet and dry ingredients together and stir until just barely mixed.
- Add the frozen raspberries, stirring gently until combined.
- Divide batter into lined muffin cups.
- 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
