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Bakery style banana blackberry muffins

These vegan muffins are so moist, tender, delicious with the blackberries and crunchy granola topping... so so heavenly. 

Servings 10 muffins


  • 2 1/2 cups gluten free all purpose flour or regular flour or whole meal flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup raw cane sugar or regular sugar
  • 1 cup unsweetened soy milk
  • 1 banana, mashed about 100g
  • 1/2 cup coconut oil or canola oil
  • 1 cup fresh blackberries
  • 2 tsp vanilla extract optional*


  • 30g your favourite granola


  1. Preheat oven to 170 celsius. Prepare the muffin pans. Set aside.

  2. In a medium bowl, whisk together flour, baking soda, baking powder and set aside.

  3. In a large bowl, combine sugar, oil, banana, vanilla extract and milk. Mix flour mixture to wet mixture and use a fork to combine. Gently, fold in blackberries. 

  4. Scoop muffin batter into prepared muffin tins. About 3/4 full. Sprinkle each muffin with the granola. Bake at 170 celsius until muffins turn golden brown and a toothpick can be inserted and come out clean, about 25 minutes.

  5. Remove muffin tin from the oven. Let muffins cool for 5-10 minutes before enjoying.