Berry and Banana Muffins


Vegan berry muffins
Prep Time: 10M
Cooking Time: 15M
Serves: 12

Quick, easy and delicious!

There's more what this came from!


  • 275g gluten/wheat free plain flour
  • 1 tablespoon gluten free baking powder
  • ½ teaspoon salt
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon xanthan gum
  • 2 tablespoons mixed seeds, such as pumpkin, sunflower and/or linseed
  • 130g bag Nākd Berry Delight Fruit & Nut Bits (or similar), roughly chopped
  • 2 bananas, roughly chopped
  • 300ml soya milk
  • 100g dairy free soya spread, melted
  • 2 tablespoons fruit syrup
  • 150g blueberries

Quick, easy and delicious!


  • Preheat the oven to 190ºC, Gas Mark 6
  • Next, line a twelve-hole muffin tray with paper cases
  • In a large bowl, stir together the flour, baking powder, bicarbonate of soda, salt, xanthan gum, seeds and Nākd Berry Delight Fruit & Nut Bits
  • In a separate bowl, mash the bananas with a fork and add the milk, melted spread and fruit syrup. Mix well.
  • Stir the wet ingredients into the dry and mix until just combined, then fold in the blueberries
  • Divide the mixture between the paper cases and bake for 15 minutes or until the tops are lightly browned and spring back when pressed gently.
  • Leave to stand until cool

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