Preheat the oven to 180°C / 356°F fan-assisted.
Peel the bananas and add them to a mixing bowl then mash them with a fork until smooth and runny.
Add the vanilla extract, Alpro Plain Unsweetened, soya milk, maple syrup and melted coconut oil, and stir well to combine.
Place a sieve over the bowl and add the flour, baking powder, bicarbonate of soda, cinnamon powder and a pinch of salt and sieve all the ingredients into the bowl.
Next, add the lemon zest, Granola, desiccated coconut and raspberries. Gently mash the blueberries with the back of a fork, then transfer them to the mixture. Use a wooden spoon to gently fold all the ingredients into the batter until everything is well combined, then set the bowl to one side.
Grease a 12-hole muffin tray with coconut oil, then spoon the mixture evenly into the 12 holes. Smooth out the tops with the back of a spoon, then push an extra raspberry and a mashed blueberry into each muffin.
Bake in the oven for 20-25 minutes or until golden brown.
Serve warm, or store for up 4-5 days at room temperature, ideally in an air-tight container.