Banana raspberry muffins

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Banana raspberry muffins with strawberries on a wooden board
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  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.

Recipe tips

  • 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.