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