Pretty In Pink Banana Raspberry Muffins


Pretty In Pink Banana Raspberry Muffins



40 minutes


  • ½ cup (120 ml) Almond Breeze Unsweetened Almond Milk

  • 1 flax egg (1 tablespoon flax powder which we will mix with 3 tablespoons water)

  • 2 very ripe bananas

  • 1 teaspoon vanilla essence

  • ½ cup (120 ml) coconut oil, melted

  • ¾ cup sugar

  • 1 ½ cups flour

  • 2 teaspoons baking powder

  • ½ teaspoon bicarbonate

  • ¼ teaspoon table salt

  • 160 g raspberries, halved


  • Preheat the oven to 180 °C.

  • Line a muffin tray with paper cups.

  • In a small bowl, mix 1 tablespoon flax powder with 3 tablespoons and let it sit for 3 minutes.

  • Mash the two bananas in a big mixing bowl.

  • Add the Almond Breeze Unsweetened Almond Milk, melted coconut oil, vanilla essence and flax egg mixture and stir to mix well.

  • In a separate mixing bowl, sift the flour, sugar, baking powder, bicarbonate of soda and salt together.

  • Gently mix the wet ingredients into the dry ingredients. Add the raspberries and fold in.

  • Do not over-mix the batter.

  • Scoop 2 tablespoons of batter into each paper cup.

  • Bake for 25 minutes or until a toothpick that is stuck into the centre of the muffin comes out clean.

  • Remove from the oven and let it cool completely.

  • Serve warm or cold with vegan margarine and extra raspberry jam.


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