Cocoa and raspberry muffins

Replace the raspberries with different seasonal fresh, frozen or canned fruit.
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a Choose carefully V Vegetarian NF Nut free Snack
  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).