Banana & Raspberry Muffins
An excellent low fat snack for children and adults, perfect for the lunchbox. Packed with fibre and B group vitamins and antioxidants.
Makes: 12
Preparation time: 15 minutes
Cooking time: 20 minutes
2 cups self-raising flour
1/2 cup brown sugar
1 egg
1 cup light banana yoghurt
1/2 cup skim milk
2 ripe bananas, peeled and mashed lightly with a fork
1/2 punnet raspberries (or 100g frozen raspberries)
Pre-heat oven to 180°C. Lightly grease a 12 by 1/2 cup capacity muffin tin. Combine flour & sugar in a bowl. Mix the egg, yoghurt & milk together & add to the flour mix (do not try and stir to a smooth batter keep some lumps in the mix).
Stir through banana and then raspberries. Spoon into the muffin tins 3/4 full and bake for 20-25 minutes or until skewer comes out clean.
| Recipe | Banana & Raspberry Muffins |
| Servings | 12 |
| per serve | |
|---|---|
| Energy | 625kJ |
| Protein | 5g |
| Fat - Total | 1g |
| - Saturated Fat | 0g |
| Carbohydrate | 30g |
| Sodium | 187mg |
| Fibre | 2g |
