banana bread raspberry + white choc muffins

By Anthea from Rainbow Nourishments

Anthea is a food blogger and owns a raw vegan cake business in Canberra, Australia.
She loves sharing colourful vegan recipes and creating food for people. or visit Instagram: @rainbownourishments



  • 1 1/2 cup oob organic Sliced Banana, defrosted
  • 1/4 cup oob organic Frozen Raspberries
  • 3/4 cup plant-based milk (I used almond)
  • 1 cup gluten-free flour (I used brown rice flour)
  • 1/2 cup almond meal
  • 1/4-1/2 cup coconut sugar
  • 1 tbsp cinnamon
  • 2 tsp baking powder
  • 1 tsp nutmeg

To Decorate

  • 1/4 cup oob organic Frozen Raspberries
  • 1/4 cup chopped dairy-free white chocolate


  1. Preheat oven to 180C and line a muffin tray with liners.
  2. Add all dry ingredients into a large bowl and mix until combined and there are no lumps.
  3. In a separate bowl, mash the bananas with the back of a fork until broken down. Add mashed bananas and milk to the dry mixture and mix until combined. Add the frozen raspberries and mix until combined.
  4. Spoon mixture into lined muffin tray. Sprinkle remaining raspberries and white chocolate on top.
  5. Bake in oven for 15 minutes or until a skewer can be inserted into a muffin and comes out dry.
  6. Cool muffins in tray for 5 minutes.
  7. Enjoy immediately or store in an airtight container in the fridge for up to 5 days.
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