These wholemeal banana muffins are packed with goodness.  They make a great snack on the go and are perfect for school lunchboxes.  You could replace the raspberries with blueberries, or even diced apple and some cinnamon would be delicious.

You may also like to make your own vanilla bean paste. You can search for our vanilla bean paste recipe to keep this recipe additive-free.

February 20, 2018
  • 5m
  • 25m
  • 30m
  • 12

Ingredients

  • 50 g butter
  • 50 g oats
  • 1 tsp. vanilla bean paste
  • 1/2 tsp. bicarb
  • 2 ripe bananas
  • 170 g wholemeal self-raising flour
  • 60 g raw sugar
  • 2 egg
  • 150 g milk
  • 2 handfuls frozen raspberries

Instructions

Thermal Cooking Method

  1. Preheat oven to 160ºC and line a muffin tray with cases.
  2. Melt butter for 30 seconds/37ºC/speed 3.
  3. Add all remaining ingredients, except raspberries, and mix for 10 seconds/speed 3/reverse. It might not be all mixed in, but don't worry.
  4. Add frozen raspberries and mix with a spatula until combined.
  5. Fill muffin cases 3/4 full and bake for approx. 25-30 minutes or until a skewer comes out clean.

Traditional Cooking Method

  1. Preheat oven to 160ºC and line a muffin tray with cases.
  2. Heat butter in microwave until melted.
  3. Mash banana with a fork and add to a large bowl with the melted butter.
  4. Add all remaining ingredients, and mix with a spatula until well combined.
  5. Fill muffin cases 3/4 full and bake for approx. 25-30 minutes or until a skewer comes out clean.

Nutrition

  • 12