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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


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!


  • 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


  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.


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

Keywords: banana, raspberry, flaxseed