These delicious raspberry breakfast muffins for kids are a great way to change up how you start the day. They’re easy to make and are full of fruit and wholemeal grains. These raspberry muffins are suitable for vegans and can be enjoyed by the whole family, including babies and toddlers
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We always end up getting stuck in a rut with breakfast. Cereal for the eldest, toast for the middle one and porridge for the youngest.
Yep, they all like something different. Obviously.
Pancakes and waffles are strictly for the weekend around here.
But a batch of muffins, that I can make the night before, now that’s something that I can handle. And of course, the kids feel like it’s the biggest treat ever to have muffins for breakfast.
Of course, you don’t have to eat these muffins for breakfast. They’re a great raspberry muffin recipe to enjoy for a snack, in a lunch box or for afternoon tea.
These raspberry breakfast muffins are easy to make
These muffins are so easy to make that even kids could make them.
Even toddlers can get involved with mixing, stirring and spooning the mixture into muffin tins.
I love getting my kids to make their own food. Get more ideas for easy recipes that kids can make.
What ingredients do you need to make this recipe?
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
To make these breakfast muffins for kids you will need:
- 2 large ripe bananas
- 250 g spelt flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon bicarbonate of soda
- 75g coconut sugar (or caster sugar)
- 75g sunflower oil
- 75g oat milk
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar or lemon juice
- 150 g raspberries
- small handful oats for topping, optional.
Do you need any special equipment to make vegan breakfast muffins?
You will need the following equipment:
How to make breakfast muffins
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
These breakfast muffins are simple to make.
- First preheat your oven to 180°C (fan) and put 12 muffin cases in a muffin tin.
- Mash two bananas.
- Put 250g spelt flour, 1.5 teaspoons baking powder, ½ teaspoon bicarbonate of soda and 75g coconut or caster sugar together in a large mixing bowl and mix well.
- Measure out 75g sunflower oil, 75g milk, 1 teaspoon vanilla extract and 1 tablespoon apple cider vinegar (or lemon juice) in a bowl or jug. Mix well.
- Pour the oil mixture into the flour and fold in.
- Add the mashed bananas and mix again, then fold in 150g raspberries.
- Spoon into the muffin cases and sprinkle a few oats onto the top of each muffin.
- Bake in the oven for 20 minutes.
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Please do not reproduce this recipe without permission.
Fabulously fruit raspberry breakfast muffins
Ingredients
- 2 large ripe bananas mashed
- 250 g spelt flour
- 1.5 teaspoon baking powder
- 0.5 teaspoon bicarbonate of soda
- 75 g coconut sugar or caster sugar if preferred
- 75 g sunflower oil
- 75 g oat milk
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar or lemon juice
- 150 g raspberries fresh or frozen
- small handful oats for topping optional
Instructions
- Preheat the oven to 180°C (fan)/200°C/gas mark 6. Line a muffin tin with 12 muffin cases.
- Mash 2 large ripe bananas well with a fork
- Mix 250g flour, 1.5 teaspoons baking powder, ½ teaspoon bicarbonate of soda and 75g coconut or caster sugar together in a large mixing bowl.
- Put 75g sunflower oil, 75g oat milk, 1 teaspoon vanilla extract and 1 tablespoon apple cider vinegar in a separate bowl or jug. Mix well.
- Pour into the flour and mix until just combined.
- Add the mashed banana and mix again.
- Gently stir in the 150g raspberries.
- Spoon the mixture into your muffin cases and sprinkle a few oats over the top of each muffin.
- Bake in the oven for 20 minutes or until a toothpick inserted in the centre comes out clean.
Notes
Nutrition
If you like these then you might like my spinach and banana muffins recipe.
Pin fruity breakfast muffins for kids for later
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Emily Fowler
Made these this morning with a couple of tweaks - I omitted the sugar and used frozen mixed berries straight from the freezer. They're so delicious! The banana sweetens them so they were fine without sugar. This recipe is definitely being saved to make again!
Mandy Mazliah
Hi Emily, so happy to hear that you loved them and great to know that they worked without the sugar.