Description
These banana raspberry muffins sneak in zucchini for extra goodness! Made with whole wheat flour and sweetened with just fruit, they’re perfect for a wholesome snack or breakfast.
Ingredients
Scale
- 2 medium ripe bananas (about 200 g), mashed
- 2 small zucchini (about 250 g / 1½ cups), finely grated
- 1 cup full-fat plain greek yoghurt
- 1 large egg
- 1 teaspoon vanilla extract
- 250g (about 2 cups) wholemeal self-raising flour
- 300/ 10.6 oz fresh or frozen raspberries
Instructions
- Set to 160°C (320°F) and lightly grease or line a 12-hole muffin tin with paper liners.
- Finely grate and squeeze out excess moisture using a clean tea towel. Add to a large mixing bowl.
- Add the mashed banana, egg, yoghurt, and vanilla extract to the zucchini. Stir until well combined.
- Gently fold in the wholemeal self-raising flour until just combined. Be careful not to overmix.
- Add the raspberries and gently fold through, being careful not to crush them.
- Divide evenly between the prepared muffin cups.
- Bake for about 35 minutes, or until golden brown and a toothpick inserted into the centre comes out clean.
- Leave the muffins in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.
Notes
- Store in an airtight container for 2 days, or freeze for up to 3 months. Thaw at room temp, reheat, or enjoy from frozen.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Snacks
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 133
- Sugar: 5.1g
- Fat: 3g
- Saturated Fat: 1.6g
- Carbohydrates: 21.4g
- Fiber: 4.1g
- Protein: 5.1g