Freedom from Torture - Maira's vegan raspberry muffins

Maira's vegan raspberry muffins

Print the recipe here


  • 1 ½ Cups Plain Flour
  • ¼ Cup Light Brown Sugar
  • ½ Cup Caster Sugar
  • A pinch of Salt
  • 2 Teaspoons Baking Powder
  • 1/3 Cup Vegetable Oil
  • 1 Large Mashed Banana (Top Tip: Ripened bananas work well)
  • ½ Cup Almond Milk (Any non-dairy milk works fine)
  • 1 Cup Frozen Raspberries (Fresh also works fine)
  • 2 tbsp Icing sugar (optional)



Pre-heat oven to 180°C.

Line twelve muffin cases in a tin.

Combine all dry ingredients together i.e. the plain flour, brown sugar (top tip: sift in for best results), caster sugar, salt and baking powder.

Add in milk of choice, mashed banana and oil. Stir until well combined.

Fold in raspberries (coat the raspberries with some flour to avoid them sinking to the bottom).

Divide the batter equally between twelve muffin cases (around ¾ full).

Bake for 17 to 20 minutes in the pre-heated oven, or until a toothpick/ skewer comes out clean when inserted into the muffin.

Once the muffins have cooled, dust a little icing sugar over the muffins (this keeps the muffins moist.


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