Visit our information hub for ways to promote healthy eating in your organisation during coronavirus.

Banana raspberry muffins


12 serves
(24 mini muffins)

24 serves
(48 mini muffins)

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 cups (375mL)




Canola oil (or other poly or monounsaturated 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)

Raspberries, frozen

1 cup (225g)

2 cups (450g)



  1. Pre-heat oven to 200°C.
  2. In a medium bowl, mash the bananas with a fork and mix in vanilla essence.
  3. Add the baking soda and milk.
  4. In a separate bowl, lightly beat the eggs and add the oil, then add the banana mixture, stirring well.
  5. In a large bowl, sift the flours and cocoa together, then add the sugar.
  6. Make a well in the centre of the flour mix. Slowly add the liquid ingredients and the raspberries, then fold to combine. Be careful not to over stir.
  7. Pour mixture directly into non-stick muffin trays, or line with paper cases, and bake for 20–25 minutes.
  8. Take muffins out of tray and allow to cool on a cake rack.



  • For variety, replace the raspberries with different types of seasonal fruit, frozen fruit or canned fruit, such as canned peaches (in natural juice).
  • You can also leave out the raspberries and increase the oil to ½ cup (12 serves) for Cocoabanana muffins.


Category: Select Carefully (Amber)

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