Preheat the oven to 190°C (375°F) and grease or line a standard 12-cup muffin tin.
Place the banana into a large mixing bowl and mash with a fork. Add the yogurt, oil, and vanilla, and mix to combine.
1 large banana, 250 grams plant-based yogurt, 60 ml olive oil, 1 teaspoon pure vanilla extract
Add the flour, coconut sugar, baking powder, baking soda, and salt to the bowl. Use a wooden spoon or spatula to mix until just combined. Don't over-mix.
Add the raspberries and gently fold until evenly incorporated into the batter.
150 grams raspberries
Divide the batter equally between the muffin cups. Top with more raspberries if desired.
Bake for 20-22 minutes, or until golden brown. When the muffins are done, a skewer inserted into the centre should come out clean.
Cool the muffins for five minutes in the tin before removing and cooling fully on a wire rack. Store in an airtight container for a day or two (refrigerate for longer), or freeze up to three months.