Ingredients
- 160g plain flour
- 1 ripe banana, mashed
- 1 egg, beaten
- 50g brown sugar
- 1 large egg
- 35g Greek yogurt
- 42g honey
- 1/2 tsp baking soda
- Pinch of salt
- 1/2 tsp ground cinnamon
- 51g milk
- 110g fresh or frozen raspberries
- 1/4 cup of white chocolate or 1/8 cup cocao nibs
- Optional: chia seeds to sprinkle on top
Method
Prep 15 > Cook 17 min > Makes: about 10
- Preheat oven to 170°C & grease a non-stick muffin tray.
- Mix flour, cinnamon, baking soda and salt in a bowl.
- In another bowl, whisk sugar and honey together until smooth. Then mix in mashed banana, yogurt & egg until well combined. (This mixture will be quite thick).
- Then add in the milk to help thin out the mixture a bit.
- Gently fold in the chocolate & lastly the raspberries. Be very gentle not to dye the batter pink from the raspberry juices. Try to not over mix the batter, which will lend tough, dry muffins.
- Spoon batter into muffin tray and fill all the way to the top. Sprinkle with chia seeds (or whatever topping you desire e.g. nuts).
- Bake for 17-18 minutes until very lightly browned on the edges. A toothpick inserted in the centre should come out clean.
- Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to cool until ready to eat. Or if you are like me enjoy them whilst they are still warm with some greek yogurt.
Make ahead tip: Muffins stay soft, fresh, and moist in the refrigerator for up to 5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying.