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+ servings
RASPBERRY BREAKFAST MUFFINS ON COOLING RACK

Fabulously fruit raspberry breakfast muffins

These delicious vegan raspberry breakfast muffins 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. Sweetened with coconut sugar and banana.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Cake
Cuisine British, Vegan
Servings 12

Ingredients
 
 

  • 2 large ripe bananas mashed
  • 250 g spelt flour
  • 1.5 tsp baking powder
  • 0.5 tsp bicarbonate of soda
  • 75 g coconut sugar or caster sugar if preferred
  • 75 g sunflower oil
  • 75 g oat milk
  • 1 tsp vanilla extract
  • 1 tbsp 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 tsp baking powder, 1/2 tsp bicarbonate of soda and 75g coconut or caster sugar together in a large mixing bowl.
  • Put 75g sunflower oil, 75g oat milk, 1 tsp vanilla extract and 1 tbsp 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.
Keyword breakfast muffins for kids, raspberry breakfast muffins, vegan breakfast muffins
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