Raspberry, Banana & Choc Chip Muffins + The New Bloom Cookbook!

Vegan Easy food blogger and registered dietitian Lucy Taylor AKA Bloom Nutritionist has just published a collection of over 90 of her best whole food, plant-based recipes. If you love her food as much as we do you can get yourself a copy at bloom.selz.com, or whet your appetite with these delicious muffins! Lucy's food journal: http://on.fb.me/1v8m90i


  • 4x medium (350g/12½oz) ripe bananas, peeled
  • 8 large (120g/4¼oz) medjool dates, pitted
  • 1 tsp vanilla extract
  • 1 cup (140g/5oz) brown rice flour
  • 1 cup (170g/6oz) buckwheat flour
  • Pinch of salt
  • 1 flax egg: combine 1 tbsp ground flaxseed with 3 tbsp water in a small bowl and set aside to thicken
  • 2 tsp gluten-free baking powder
  • 1 tsp gluten-free bi-carb soda
  • 60g/2oz gluten-free and vegan choc chips
  • 2 cups (250g/8¾oz) fresh or frozen raspberries
  • ¼ cup (62½mL/2¼fl oz) soy milk
  • 2 tsp lemon juice or apple cider vinegar


  1. Pre-heat the oven to 160°C/320°F fan-forced or 180°C/355°F conventional and line a large muffin tray with 8 large parchment baking cups
  2. Sour the soy milk by adding the lemon juice or apple cider vinegar to the milk in a small cup and set aside
  3. Place the brown rice flour, buckwheat flour, salt, baking powder, bi-carb soda and choc chips in a large mixing bowl. Stir with a wooden spoon to combine
  4. Place the bananas, medjool dates, soured soy milk and flax egg into a food processor or high speed blender and process (on low speed if you’re using a blender) until combined
  5. Pour the wet mix into the dry mix in the mixing bowl, add the raspberries and stir until just combined (be careful not to over-mix)
  6. Pour the mixture into the muffin cups and bake for 50 minutes to 1 hour, or until an inserted knife comes out clean
  7. Cool on a wire rack and enjoy

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