Vegan banana bread muffins with raspberries and chunks of white chocolate! Wholesome, refined sugar free and with a gluten free option!
It’s cooling down here in Australia so it’s time to get out the baking pans and mits! These muffins have the best of alll worlds; wholesome banana bread, juicy sweet raspberries and a touch of white chocolate.
The muffins use relatively wholesome and healthy ingredients so you can enjoy them at any time of the day! I love them as a snack, breakfast on-the go or for dessert. I also made sure the muffins are kid-friendly and super easy to make!
Why make vegan banana bread when you can make banana bread, raspberry and white chocolate muffins?!
I love classic banana bread. However, these muffins are an adultified and more fun version of the classic.
The raspberries add extra fruitness and complexity of flavour while the white chocolate adds decadence and sweetness!
What ingredients are in these vegan muffins?
I used common pantry ingredients for these muffins. All you need is:
- Plain flour or substitute with a gluten-free flour blend and almond meal if you’re gluten free
- Super ripe bananas which are naturally sweet and give banana bread their classic flavour (surprise!)
- Coconut sugar, as a less-processed sweetener which retains the fluffiness of banana bread
- Cinnamon and nutmeg, because they add depth to the muffins
- Baking powder as a vegan egg substitute
- Plant-based milk as the main liquid for the muffin
How do I make the banana bread muffins?
Easy! Add all dry ingredients and mix. Add the wet ingredients and mix! Fold in the raspberries and you’re pretty much there.
Similar to typical banana bread, the muffin batter is quick thick. These are wholesome muffins after all.
Baking the muffins
It only takes about 20-25 minutes to bake these muffins. You can see the muffins are browning a little on top – that’s absolutely fine! If your muffins are browning too quickly, cover the tray with a bowl or turn down the heat a little
Just look at that crust and texture! They are perfectly moist when they are fresh from the oven. If you make a big batch like I did, they stay moist after a few days in the fridge or a few weeks in the freezer.
You may also like these other recipes:
Vegan banana bread, raspberry and white chocolate muffins
Ingredients
Dry ingredients
- 3 cups (375g) plain or all-purpose flour*
- 3/4 cup (120g) coconut sugar
- 2 tbsp ground cinnamon
- 2 tsp baking powder
- 1 tsp ground nutmeg
- Pinch of any good-quality salt
Wet ingredients
- 1 1/4 cup (315mL) plant-based milk, such as almond, soy or coconut
- 3 (~360g) medium-size bananas, peeled and roughly mashed
- 1/4 cup (65mL) light-tasting vegetable oil, such as sunflower or rapeseed
- 1/2 cup (65g) raspberries, fresh or frozen
Topping
- 1/2 cup (65g) raspberries, fresh or frozen
- 1/2 cup (50g) vegan white chocolate, chopped
Instructions
- Preheat the oven to 180°C (350°F). Line a muffin tray with liners.
- To make the muffins: Add all the dry ingredients into a large bowl and mix until combined and there are no lumps. Add the milk, bananas and oil and mix until just combined. Add the raspberries and fold into the batter, making sure you don't overmix it.
- Scoop the batter into a lined muffin tray. Liberally sprinkle the remaining raspberries and white chocolate on top.
- Bake the muffins inthe oven for 20-25 minutes or until a skewer can be inserted into a muffin andthere is no batter on it. The muffins will still be moist from the fruit.
- Cool the muffins in the tray for 5 minutes then turn out onto a wire rack.
- Store the muffins in an airtight container at room temperature for 1-2 days, in the fridge for 3 days or in the freezer for up to 1 month.
Notes
This post was originally published in April 2018 and updated in June 2020.
If you have any questions, please leave a comment and I will respond as soon as possible. Rainbow Nourishments receives a high number of questions through social media and email and is unable to respond to each individual query. Comments on this post are more likely to receive a response!
If you try this recipe, please leave a comment and rating! This will help me, other readers and allow this blog to be seen by more people. If you post your creation on social media, please tag @rainbownourishments and #rainbownourishments.
Greetings
Can 1/2 cup of almond meal be substituted with raw banana flour? Or Soreghum flour?
N I assuming the baking for 15 mins is supposed to be at 180C !!
Thank you.
Or OAT flour?
Can you pls suggest which of the 3 shall be ideal.
Thank you
Hello! I haven’t tried any of those substitutions but oat flour would be the most ideal. Just add a little oil (about 1 tablespoon) to make up for the fats lost from the almond meal. Let me know how you go if you try it! And yes, the 15 mins baking is at 180C 🙂
Oh Anthea, can’t thank you enough for sharing ur knowledge.
The muffins were amazing.
I worked with the combination of rice and oat flour and used fresh organic mulberries instead of cranberries.
There was a sight bitter aftertaste but I guess that’s the taste from the raw coconut sugar we get in India. However we have developed a liking to that taste… overall the muffins were perfectly moist and an absolute hit at my place.
Have you tried recipes with banana flour? Do they work for chocolate chip cookies!
Delicious made these today
Thanks so much Sandra!!
Hi, I just discovered your blog and now both my senses and heart are filled with inspiration and joy to get started! Thank you. Everything in here looks so beautiful.
Thanks so much!
This muffins looks so good,I’ll definitely try to make this, Thanks for sharing.