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Banana Raspberry Muffins

These Banana Raspberry Muffins blend the sweetness of bananas with the tartness of raspberries and extra moisture from zucchini, creating a tender and fluffy treat perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium ripe bananas, mashed The riper, the better for natural sweetness.
  • 2 small zucchini, finely grated Squeeze out excess moisture.
  • 1 cup full-fat plain Greek yogurt Adds protein and moisture.
  • 1 large egg Helps bind ingredients together.
  • 1 teaspoon vanilla extract For an aromatic touch.
  • 250 g wholemeal self-raising flour Adds fiber and nutty flavor.
  • 300 g fresh or frozen raspberries The star ingredient!

Method
 

Preparation
  1. Preheat your oven to 160°C (320°F) and prepare a 12-hole muffin tin by lightly greasing it with butter or lining it with paper liners.
  2. Finely grate the zucchini and place it in a clean tea towel. Squeeze out the excess moisture.
Mixing Ingredients
  1. In a large mixing bowl, combine the grated zucchini, mashed bananas, egg, Greek yogurt, and vanilla extract. Stir until the mixture is well combined.
  2. Gently fold in the wholemeal self-raising flour, being careful not to overmix.
  3. Carefully fold in the raspberries, ensuring you don’t crush them.
Baking
  1. Divide the muffin batter equally among the prepared muffin cups, filling them about 3/4 full.
  2. Place in the oven and bake for about 35 minutes, or until golden brown.
  3. Allow the muffins to cool in the tin for 5 to 10 minutes, then transfer them to a wire rack to cool completely.

Notes

Store them in an airtight container for up to 2 days, or freeze for up to 3 months. For best results, ensure to monitor baking time closely.