Cocoa and raspberry muffins

Cocoa and raspberry muffins



12 serves

24 serves

Ripe bananas

2 large

4 large

Vanilla essence

1 teaspoon

2 teaspoons

Baking soda

¼ teaspoon

½ teaspoon

Milk, reduced fat

¾ cup (180mL)

1½ cup (375mL)




Canola oil

1/3 cup (80mL)

2/3 cup (160mL)

Self-raising flour, white

1 cup (150g)

2 cups (300g)

Self-raising flour, wholemeal

1 cup (160g)

2 cups (320g)


1 tablespoon

2 tablespoons


¼ cup (55g)

½ cup (110g)

Frozen raspberries

1 cup

2 cups



  1. Pre-heat oven to 200°C.
  2. In a medium bowl, mash the bananas then mix in the vanilla essence. Add the baking soda and milk.
  3. In a separate bowl, lightly beat the eggs and add the oil, then add the banana mixture, stirring well.
  4. In a large bowl, sift the flours and cocoa together, then add the sugar.
  5. Make a well in the centre of the flour mix. Slowly add the liquid ingredients, then fold in raspberries. Be careful not to over stir.
  6. Pour mixture directly into non-stick muffin trays, or line with paper cases, and bake for 15–20 minutes.
  7. Take muffins out of tray and allow to cool on a wire rack.



  • Leave out the raspberries to make cocoa and banana muffins instead.
  • Alternatively, replace the raspberries with different seasonal fresh fruits, frozen fruit or canned fruit, such as canned peaches (in natural juice).


Healthy Choices category: AMBER (Choose carefully)


The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

Printer-friendly version


More recipes