Pretty In Pink Banana Raspberry Muffins

Serves 12


  • 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 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 center 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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