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Banana Raspberry Muffins

Delightful muffins blending sweet bananas and tart raspberries for a flavorful and healthy treat.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 medium ripe bananas, mashed The riper, the better! Look for bananas with brown spots for natural sweetness.
  • 2 small zucchini, finely grated Adds moisture and nutrition. Make sure to squeeze out excess moisture.
  • 1 cup full-fat plain Greek yoghurt Adds creaminess; substitutions allowed.
  • 1 large egg Acts as a binder.
  • 1 teaspoon vanilla extract Enhances flavor.
Dry Ingredients
  • 250 grams wholemeal self-raising flour Use wholemeal for added fiber.
  • 300 grams fresh or frozen raspberries If using frozen, don’t thaw.

Method
 

Preparation
  1. Preheat your oven to 160°C (320°F).
  2. Prepare a 12-hole muffin tin by lightly greasing or lining it with paper liners.
  3. Finely grate the zucchini and squeeze out excess moisture with a clean tea towel.
Mixing
  1. In a large mixing bowl, add the grated zucchini, mashed banana, egg, yogurt, and vanilla extract. Stir until well combined.
  2. Gently fold in the wholemeal self-raising flour.
  3. Fold in the raspberries carefully to avoid crushing them.
Baking
  1. Divide the batter evenly among the muffin cups.
  2. Bake for approximately 35 minutes or until the tops are golden brown and a toothpick comes out clean.
  3. Allow muffins to cool in the tin for 5 to 10 minutes before transferring to a wire rack.

Notes

Store muffins in an airtight container for 2 days at room temperature or freeze for up to 3 months.