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    Home » All Desserts » Muffins and cupcakes

    Published: Apr 5, 2018 · Modified: Jan 15, 2023 by Anthea

    Vegan banana bread, raspberry and white chocolate muffins

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    4.84 from 6 votes

    Vegan banana bread muffins with raspberries and chunks of white chocolate! Wholesome, refined sugar-free and with a gluten-free option. These homemade banana muffins are better than your corner bakery!

    close up of vegan banana bread muffins with raspberry and white chocolate
    These healthy vegan banana muffins have the best of alll worlds; wholesome banana bread, juicy sweet raspberries and a touch of white chocolate.

    Since the ingredients are pretty healthy, you can enjoy these as vegan breakfast muffins or as quick snack. Or for a decadent vegan dessert, serve it warm with ice cream! I also made sure the muffins are kid-friendly and super easy to make!

    Alternatively, check out my classic vegan banana bread, blueberry banana bread or chocolate banana bread.

    Better than traditional vegan banana bread!

    I love classic vegan 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 chips adds decadence and sweetness! These are basically DECADENT vegan banana muffins with no extra work.

    Vegan banana bread muffins with raspberries and white chocolate in tray.

    Ingredients you'll need

    These vegan banana muffins are dairy free, have no egg and use common pantry ingredients including:

    • Plain, whole wheat or spelt flour or substitute with a gluten-free flour blend and almond meal if you're gluten free (check out the recipe card at the bottom of this post for exact amounts)
    • Super ripe bananas which are naturally sweet and give banana bread their classic flavour (surprise!)
    • Plant-based milk as the main liquid for the muffin
    • Coconut, brown or regular sugar
    • Vegetable oil which can be substituted with applesauce
    • Baking powder to help make the muffins FLUFFY as these muffins are eggless.
    • Cinnamon and nutmeg, because they add depth to the muffins

    These muffins don't need a special egg replacer as the texture of mashed bananas helps bind all the ingredients together.

    A complete list of ingredients, quantities and instructions are in the gray recipe card at the bottom of this post.

    Ingredients for vegan banana bread muffins with raspberry and white chocolate

    How do I make these vegan banana muffins?

    Easy! Add all dry ingredients and mix. Add the wet ingredients and mix! Fold in the raspberries and you've just made your muffin batter!

    If you want banana muffins with applesauce, treat the applesauce like a liquid and mix it in with the other wet ingredients.

    Similar to banana bread batter, the muffin batter is quick thick. After all, these are meant to be healthy and wholesome muffins.

    Batter of vegan banana bread muffins with raspberries and white chocolate

    Baking the muffins

    It only takes about 20-25 minutes to bake these vegan banana muffins. If your muffins are browning a little on top - that's absolutely fine! If your muffins are browning too quickly, turn down the heat a little

    The muffins are soo moist when they are fresh from the oven. If you make a big batch like I did, they will still be moist after a few days in the fridge or a few weeks in the freezer.

    Customising the muffins

    If you want healthy vegan banana muffins, you can:

    • Substitute plain flour with whole wheat or spelt flour
    • Substitute oil with applesauce

    If you prefer a simple banana muffin recipe, simply omit the raspberries and white chocolate.

    For vegan choc chip banana muffins, simply swap the white chocolate with vegan milk or dark chocolate chips and omit the raspberries. For vegan banana blueberry muffins, simply swap the raspberries with blueberries and omit the chocolate!

    If you want banana and oat muffins, I'd recommend topping these muffins with an oat crumble from this recipe.

    Stack of three vegan banana bread muffins with raspberries and white chocolate

    More easy vegan muffins

    • Vegan Peanut Butter Chocolate Muffins
    • Easy Vegan Apple Muffins
    • Vegan Apple Berry Crumble Muffins
    • Vegan Blueberry Muffins

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    vegan banana raspberry white chocolate muffins close up in tray
    Print Recipe
    4.84 from 6 votes

    Vegan banana bread, raspberry and white chocolate muffins

    Vegan banana bread muffins with raspberries and chunks of white chocolate! Wholesome, refined sugar free and with a gluten free option!
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Cuisine: American, Vegan
    Servings: 12 muffins
    Author: Anthea

    Ingredients

    Dry ingredients

    • 3 cups (375g) all-purpose plain flour, whole wheat or spelt flour
    • ¾ cup (120g) coconut sugar, brown or cane sugar
    • 1 tbsp ground cinnamon
    • 2 tsp baking powder
    • 1 tsp ground nutmeg
    • Pinch of any good-quality salt

    Wet ingredients

    • 1 ¼ cup (315mL) dairy-free milk
    • 3 (~360g) medium-size bananas, peeled and roughly mashed
    • ¼ cup (65mL) neutral flavored oil
    • ½ cup (65g) raspberries, fresh or frozen

    Topping

    • ½ cup (65g) raspberries, fresh or frozen
    • ½ cup (50g) vegan white chocolate, chopped

    Instructions

    • Preheat the oven to 180°C (350°F). Line a muffin tray with liners.
    • Add all the dry ingredients to 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

    * To make the muffins gluten-free, substitute the flour with 2 cups (320g) of any gluten-free flour blend and 1 cup (100g) of almond meal

    Nutrition

    Serving: 1 muffin | Calories: 255kcal | Carbohydrates: 44g | Protein: 4g | Fat: 8g | Cholesterol: 1mg | Sodium: 129mg | Potassium: 170mg | Fiber: 3g | Sugar: 13g | Vitamin A: 26IU | Vitamin C: 5mg | Calcium: 95mg | Iron: 2mg
    Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

    This post was originally published in April 2018 and updated in June 2020.

    This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.

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      Recipe Rating




    1. IXORA says

      May 12, 2020 at 5:23 am

      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.

      Reply
      • IXORA says

        May 12, 2020 at 4:59 pm

        Or OAT flour?
        Can you pls suggest which of the 3 shall be ideal.
        Thank you

        Reply
        • Anthea says

          May 12, 2020 at 5:16 pm

          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 🙂

        • IXORA says

          May 16, 2020 at 4:09 am

          5 stars
          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!

    2. Sandra says

      April 29, 2020 at 7:09 pm

      5 stars
      Delicious made these today

      Reply
      • Anthea says

        April 30, 2020 at 6:51 pm

        Thanks so much Sandra!!

        Reply
    3. Karoline says

      December 22, 2018 at 10:32 am

      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.

      Reply
      • Anthea says

        January 21, 2019 at 11:32 am

        Thanks so much!

        Reply
    4. Aria says

      April 05, 2018 at 6:16 pm

      4 stars
      This muffins looks so good,I’ll definitely try to make this, Thanks for sharing.

      Reply

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