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raspberry and banana breakfast muffins


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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

Scale

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:

  1. Preheat oven to 160 degrees celsius (320 F) and line a 12 hole muffin tin with papers. Set aside.
  2. Place the flax eggs, mashed banana, coconut sugar, coconut yoghurt, olive oil, almond milk and vanilla into a large bowl and whisk to combine.
  3. Add the almond meal, buckwheat flour, baking powder and cinnamon and gently stir to combine. Do not over mix.
  4. Gently fold through the raspberries.
  5. Evenly divide the mixture between the prepared tray. Set aside.

To make the crumble topping:

  1. Place the oats, coconut sugar, cinnamon, coconut oil and salt into a small bowl.
  2. Mix to combine.
  3. Top each muffin with a sprinkle of crumble.
  4. 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