Description
Delightfully moist muffins that combine sweet ripe bananas and tart raspberries, perfect for breakfast or a sweet snack.
Ingredients
Scale
- 2 medium ripe bananas, mashed
- 2 small zucchini, finely grated
- 1 cup full-fat plain Greek yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 250 g wholemeal self-raising flour
- 300 g fresh or frozen raspberries
Instructions
- Preheat the oven to 160°C (320°F) and lightly grease or line a 12-hole muffin tin with paper liners.
- Prep the zucchini by grating it and squeezing out excess moisture with a clean tea towel.
- Mix the grated zucchini, mashed bananas, egg, yogurt, and vanilla extract in a large mixing bowl until combined.
- Fold in the wholemeal self-raising flour until just combined, being careful not to overmix.
- Add the raspberries gently, folding them into the batter carefully.
- Distribute the batter evenly into the prepared muffin cups, filling each about ¾ full.
- Bake for approximately 35 minutes, or until golden and a toothpick comes out clean.
- Cool the muffins in the tin for 5-10 minutes before transferring to a wire rack to cool completely.
Notes
Store muffins in an airtight container for up to 2 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg