Healthy Banana, Yoghurt, Raspberry and White Chocolate Muffins, perfect as a treat in your kid’s school lunchboxes. These certainly don’t taste healthy, but they really are! I used them instead of sugar ladened cupcakes for Georgia’s birthday at school and the kids loved them!
Banana, Yoghurt, Raspberry + White Chocolate Muffins
I made these for Georgia to take to school on her birthday. I wanted something low in sugar but still a treat for all the kids. I think the trick, is just having those few chocolate chips, to make these taste super sweet. This recipe makes 36, so there were plenty for all her class plus some in the freezer for our lunchboxes.
If you don’t have frozen raspberries, frozen blueberries would work just as well. You can also replace the white chocolate with milk or dark chocolate chips. Or for even healthier muffins, leave the chocolate out all together! The main thing to remember when making muffins is to not overwork the mixture, fold it until it only just comes together, this will keep your muffins light and fluffy.
Banana, Yoghurt, Raspberry + White Chocolate Muffins
- Yield: 36 mini muffins 1x
Ingredients
- 2 1/2 cups self raising flour
- 1/2 cup brown sugar
- 1 egg
- 2 1/2 bananas, mashed
- 1 3/4 cups natural yoghurt (or vanilla flavoured)
- 1/4 cup extra virgin olive oil
- 1 teaspoon vanilla extract
- 1/2 cup frozen raspberries
- 1/2 cup white chocolate chips
Instructions
Pre heat oven to 170°C (fan forced). Place mini cupcake liners into 36 mini muffin holes.
In a large bowl combine the flour and brown sugar.
In another large bowl, add the egg and whisk lightly with a fork. Add the banana and mash with a fork. Add in the yoghurt, olive oil and vanilla and continue to whisk with fork until well combined.
Make a well in the dry ingredients, add the wet ingredients and fold gently until almost combined. (you don’t want to over work the mixture)
Add the raspberries and white chocolate and gently fold just a couple of times to mix through.
Spoon into muffin tray and bake for 15 minutes.
Allow to cool in the tray for 2 minutes, then on a wire rack.
Notes
I only had one mini muffin tray so cooked in two batches.
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