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Spiked with raspberries and completely vegan

With New Year’s fast approaching, and plenty of New Year's resolutions beginning to arise, I thought I would share with you all the muffins that changed everything for me! I’m not even kidding… for my morning routine they really did! When I was fresh on my 'new mum' journey (that started a couple years ago) and still to this very day, with a racing 3-year-old girl - they are exactly what I needed!

I was after something that didn’t slow me down during a busy (mostly chaotic) morning and, as they are such a great breakfast on the run, they have been my Godsend! In amongst all the desserts I happily devour (and there’s a lot of them) I still find the need to enjoy food that is a little more sustaining, *sigh*. So, I thought I would share a recipe that I like to enjoy most mornings!

If you didn’t know already, I actually like to follow a predominantly vegan lifestyle, for no other reason than I find it works best for me and my health. If I’m being honest, it helps me balance all my favourite sugary sweets with all natural and nourishing foods - which for me is a win-win!

I have tried many different vegan muffins, sweet breads and breakfast biscuits in order to find a happy morning pick me up - so, it shouldn’t be a surprise that when it comes to my morning treat (healthy or not) it has to be at least a little sweet...or else I wouldn’t be as excited about sharing it!


These little babies heated up with a drizzle of maple syrup and fresh raspberries make for the most incredible breakfast delight, and as the least sweet thing I probably devour, I still go to bed excited just to wake up and eat them. 

I have done a few variations of these including some alternative mix-ins such as; walnuts, blueberries, sliced banana crunch toppings, different spices and pecans. I imagine there would be so many mix-ins you could add to make them perfect for you!


With no eggs, no dairy and the option of being sugar free, they can be super healthy and still taste delicious!

Difficulty: Easy!

Gather The Following...

Now, Let's Begin!

To begin, preheat your oven to 180 degrees Celsius and line a 12 cup muffin tin with cupcake liners - set aside.


In a large bowl, mix together the mashed bananas, coconut oil, maple syrup and fibre until combined.


Fold in the flour until just combined and no pockets of flour remain, be careful not to over-mix as this will result in tough muffins.


Lastly, fold in the raspberries and/or any other mix-ins your heart desires, until evenly distributed.


Pour the batter evenly into the prepared cases and place in a preheated oven to cook for 25-30 mins or until a skewer inserted into the centre comes out clean. 

4 large Bananas, mashed

4 TBLS Coconut Oil

4 TBLS Maple Syrup*

2 TBLS LSA or Fibre

2 ½ cups Wholemeal Self Raising Flour

½ cup Raspberries (fresh or frozen)

*This can be substituted for sugar free maple, agave or any sweetener you desire

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