Vegan Raspberry-Banana Poppyseed Muffins
These Vegan Raspberry-Banana Poppyseed Muffins Are A Delicious On-The-Go Breakfast or Snack that Can Be Made Ahead Of Time, Perfect For Your Weekly Meal Prep and For Daylight Savings! These Muffins Are Vegan And Gluten-Free, And Made With Accessible And Affordable Ingredients - Which We Love!
Raspberry-Poppyseed Banana Bread…Muffins! And guess what you guys…they’re vegan and gluten free!
I have literally been obsessed with these little beauties all month long. Especially when they’re warm straight out of the oven - just heaven.
With daylight savings right around the corner I wanted to create a recipe that is packed with flavor and one that can be made well in advance, so you get to keep all your beauty sleep ;)
I adore raspberries, but I feel like they’re very underutilized in baking. Enter these dreamy raspberry muffins! They pair so beautifully with the sweet bananas and poppyseeds. There is something so refreshing about branching out and finding a new flavor combo that just hits on the deliciousness of raspberries.
This batch of raspberries by California Giant Berry Farms is perfectly sweet and pair beautifully with the poppyseeds! And they have a subtle banana bread aroma since we’re using bananas as the egg replacement - keeping them vegan and freaking delicious! Also, a fun little baking tip - undercook the muffins a touch, so that you’re left with a gooey, moist center that is just too dreamy. I mean, I end up eating two at a time because they’re so good and fluffy. Enjoy you guys, this one is a true keeper :)
A Big Thank You To California Giant Berry Farms For Partnering With Us On This Delicious Recipe Video! Your Support Means The World And I’m So Glad We’re Able To Showcase Just How Delicious Your Raspberries Are All Year Long!
Makes 12 muffins | Take: 25 minutes
Wet ingredients:
3 ripe bananas, mashed
3 tbsp almond milk or water
3 tbsp extra virgin olive oil (or walnut/ any nut oil would taste amazing too!)
1 tbsp vanilla extract
2 1/2 tbsp poppyseed
2 cups @calgiantberries raspberries, plus 6 split in half for topping
Dry Ingredients:
1 1/2 cups all purpose gluten-free flour
1 cup coconut or brown sugar
1 tsp baking soda
1/2 tsp baking powder
Pinch of sea salt
Handful any nuts, optional
Ingredients:
Preheat your oven to 350F. In a medium size mixing bowl add all the wet ingredients into a bowl (except the raspberries) and mix well. In a smaller bowl, whisk all the dry ingredients together. Now slowly pour the dry ingredients into the wet, and mix until combined. Now gently fold the raspberries into the batter. Spoon the batter into the muffin tins and fill to the top. Add a 1/2 fresh raspberry on top of each muffin and pop into the oven to bake for 22-25 minutes, or until the batter is slightly gooey inside, but firm on top (insert a knife to see if it comes out nearly clean). Store on your countertop and enjoy!
