Recipes

Have Questions? Visit our FAQs

Raspberry Banana Bread Muffins with Chocolate Chunks

Recipe Courtesy of: Spork Foods

Ingredients

  • 1 ¼ cup organic unbleached all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • ½ cup evaporated cane sugar
  • 3/4 cup, plus ½ cup ice cold un-sweetened almond milk
  • 2 level tablespoons Follow Your Heart VeganEgg powder
  • 1/3 cup neutral tasting oil (safflower)
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar
  • 2 ripe bananas, mashed (3/4 cup)
  • 1 cup fresh raspberries, halved
  • 1/3 cup chocolate chunks

Directions

  1. Preheat oven to 350°F.
  2. In a medium bowl, whisk flour, baking powder, sea salt and sugar.
  3. In a separate bowl, whisk ¾ cup ice cold almond milk with VeganEgg until slightly thickened, about 1 minute. Add to dry ingredients with remaining almond milk, oil, vanilla, and apple cider vinegar. Whisk until uniform.
  4. Fold in mashed banana and mix until uniform. Fold in raspberries and chocolate.
  5. Add batter to lined and greased cupcake pan to fill each cup.
  6. Bake for 32-36 minutes or until toothpick comes out clean in center.

Recipe Reviews

Average Rating
1 2 3 4 5