These healthy raspberry and banana breakfast muffins are golden, fluffy, moist and delicious with a crunchy crumble topping! No one will guess this recipe is vegan, packed with healthy ingredients and naturally sweetened with coconut sugar. Your kids will love these freezer-friendly muffins for breakfast or in their lunch box.
Getting kids fed, dressed and to school on time isn’t easy! Let’s be honest, most mornings are wasted looking for lost shoes! Breakfast on a school day needs to be super quick, super easy, gobbled up on-the-go, yet wholesome and nutritious enough to satisfy and fill little tummies until lunch. And these beautiful raspberry banana breakfast muffins are just that!
These healthy breakfast muffins are packed with wholesome ingredients, sweetened naturally with raspberries, mashed banana and a little coconut sugar and taste absolutely delicious.
The raspberry banana flavour combination is mouth-watering. Kids go crazy for the jammy pockets of molten raspberries hidden inside each muffin. And the crumbly oat-y topping nestled on top of each muffins adds the most lovely layer of cinnamon scented crunch to the muffins that kids adore. Fresh from the oven, still warm these breakfast muffins are AMAZING.
These muffins are vegan thanks to flax eggs, coconut yoghurt and almond milk. However, this recipe works just as beautifully using regular yoghurt, milk and eggs. Feel free to adapt the recipe to your tastes.
This muffin recipes uses a combination of almond meal and buckwheat flour. However, wholewheat flour will also work. Again, feel free to adapt the recipe to suit what’s in your pantry.
One final note, these muffins are freezer-friendly! Simple wrap individual muffins with cling film (or place into air-tight zip lock bags) and stash in the deep freeze for up to 3 months.
To make your own raspberry and banana breakfast muffins follow these simple steps…
Begin by preheating your oven to 160 C (320 F) and line a 12 hole muffins tin with papers. Set aside.
Place two flax ‘eggs’*, olive oil, mashed banana, coconut sugar, coconut yoghurt, almond milk and vanilla bean paste into a large bowl and whisk to combine.
*To make one flax egg – place 1 tablespoon of ground flax (A.K.A linseed) into a small bowl with 3 tablespoons of water – stir to combine and let sit in the fridge for 10 minutes.
This recipe requires 2 flax eggs so place 2 tablespoons of ground flax and 6 tablespoons of water into a small bowl, stir to combine and pop into the fridge for 10 minutes before using.
Add the buckwheat flour, almond meal, baking powder and cinnamon and gently stir to combine. Do not over mix.
NOTE: If you don’t have buckwheat flour and almond meal on hand – please feel free to use 2 cups of wholewheat flour instead. Whilst the flavour of the muffins changes slightly, they’re still delish.
Gently fold through the raspberries.
Evenly divide the batter between the prepared muffin tin. Set aside.
To make the crumble topping, place the oats, coconut sugar, cinnamon, pinch of salt and melted coconut oil into a small bowl. Mix to combine.
Top each muffin with a sprinkle of the crumble mixture.
Bake the muffins for 12-15 minutes or until golden and bounce back to the touch.
Allow the muffins to cool for five minutes before placing the muffins on a wire rack to cool completely.
MORE KID-FRIENDLY MUFFIN RECIPES
blueberry lemon and poppy seed muffins
blueberry lemon and spelt muffins
strawberry banana and cacao nib muffins
one bowl banana and carrot mini loaves (or muffins)
wholemeal lemon ricotta and chia muffins
★ DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!
Print
raspberry and banana breakfast muffins
- Total Time: 25 mins
- Yield: 12 muffins 1x
Description
These healthy raspberry and banana breakfast muffins are golden, fluffy, moist and delicious with a crunchy crumble topping! No one will guess this recipe is vegan, packed with healthy ingredients and naturally sweetened with coconut sugar. Your kids will love these freezer-friendly muffins for breakfast or in their lunch box.
Ingredients
Muffins:
- 2 flax eggs* (or 2 regular eggs)
- 1 banana, mashed
- 1/2 cup (90 grams) coconut (or brown) sugar
- 1 cup (250 grams) coconut yoghurt (or natural or greek yoghurt)
- 1/2 cup (125ml) olive oil
- 1/4 cup (60 ml) almond milk (or milk of your choice)
- 1 teaspoon vanilla bean paste (or extract)
- 1 cup (100 grams) almond meal (or 1 cup (130 grams) of wholewheat flour)
- 1 cup (120 grams) buckwheat flour (or 1 cup (130 grams) of wholewheat flour)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon, ground
- 1 cup fresh (or frozen) raspberries
Crumble Topping:
- 3/4 cup (70 grams) rolled (traditional) oats
- 1 tablespoon coconut (or brown) sugar
- 1/4 teaspoon cinnamon, ground
- 2 tablespoons coconut oil, melted
- pinch of salt
Instructions
To make the muffins:
- Preheat oven to 160 degrees celsius (320 F) and line a 12 hole muffin tin with papers. Set aside.
- Place the flax eggs, mashed banana, coconut sugar, coconut yoghurt, olive oil, almond milk and vanilla into a large bowl and whisk to combine.
- Add the almond meal, buckwheat flour, baking powder and cinnamon and gently stir to combine. Do not over mix.
- Gently fold through the raspberries.
- Evenly divide the mixture between the prepared tray. Set aside.
To make the crumble topping:
- Place the oats, coconut sugar, cinnamon, coconut oil and salt into a small bowl.
- Mix to combine.
- Top each muffin with a sprinkle of crumble.
- Bake for 12-15 minutes or until golden and bounce back to the touch. Allow to cool for five minutes before placing on a wire rack to cool completely. Enjoy x
Notes
To make the flax eggs: Combine 2 tablespoons ground flax seeds with 6 tablespoons water, stir to combine and let sit for 5 minutes.
Muffins best kept in an air tight container in the fridge. Will keep for 2-3 days.
Muffins are freezer friendly. Store in an air tight container or zip lock bag. Will keep for 3 months.
Both fresh and frozen raspberries work for this recipe.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Muffins
- Method: Baking
- Cuisine: American
you may also like…
strawberry, banana & cacao nib muffins
Leave a Reply