Perfect for lunch boxes & morning teas, whip up these muffins from everyday pantry ingredients. Can easily be made gluten-free too!


  • 3 ripe bananas – mashed
  • ½ cup Raglan Food Co coconut yoghurt – Vanilla Bean (or Natural Greek-Style)
  • 2 tbsp coconut sugar + 1 for sprinkling 
  • 2 cups flour (or gluten-free alternative)
  • 2 tsp baking powder
  • 1 cup walnuts
  • ½ tsp salt
  • 1 cup vegan chocolate chunks
  • 3 tbsp of your favourite plant mylk (I used oat)
  • Coconut oil to grease muffin tins (or muffin cases)


  1. Preheat your oven to 180ºC. 
  2. Mash the bananas with a fork. Gently stir in coconut sugar, mylk and coconut yoghurt. 
  3. In a separate bowl mix the flour, baking powder and salt.
  4. Slowly combine the dry mixture with the wet – try not to over mix, but should be well combined. 
  5. Fold in walnuts and chocolate chunks.
  6. Grease a large 6 cup muffin tray with coconut oil. Evenly divide and spoon mixture into the muffin tray. Smooth over tops and sprinkle with a little coconut sugar. 
  7. Bake for 25- 30 mins, until lightly golden on top and a skewer comes out clean.
  8. Enjoy!

Share your creations!

Post your photos to our Facebook Page or use the hashtag #raglanfoodco on Instagram.

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