Wholemeal banana and raspberry muffins
Discover the delightful flavor of wholemeal banana and raspberry muffins. Made with self-raising flour, brown sugar, and ripe banana for natural sweetness, these muffins are moistened with olive oil and milk. Fresh raspberries add a burst of tartness, while a creamy, lemon-zested cream cheese topping provides a delicious finish. Perfect for breakfast or a healthy snack!
- 26 May 2024
- Cook time 15 min
- Prep time 15 min
- 10 Servings
- 11 Ingredients
Wholemeal banana and raspberry muffins are a delightful and healthy treat perfect for breakfast or as a snack. These muffins are made with wholesome ingredients like wholemeal flour, fresh bananas, and juicy raspberries, offering a delicious blend of flavors and nutrients. They are not only easy to make but also loaded with fiber, vitamins, and healthy fats, making them a great option for the health-conscious.
Ingredients:
Instructions:
Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, sift together the self-raising flour, brown sugar, and baking soda. Make sure everything is well combined.
In a separate bowl, mash the banana until smooth. Add the olive oil, egg, and milk to the mashed banana and mix until fully incorporated.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until the mixture is just combined. The batter should be slightly lumpy; do not overmix.
Carefully fold the raspberries into the batter. Be gentle to avoid breaking the berries.
Divide the batter evenly among the prepared muffin cups. Fill each cup about 2/3 full.
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
While the muffins are cooling, prepare the cream cheese frosting. In a medium bowl, beat the cream cheese until smooth. Add the powdered sugar and lemon zest, and continue to beat until everything is well combined and the frosting is smooth and creamy.
Once the muffins are completely cool, spread a generous amount of cream cheese frosting on top of each muffin.
Serve immediately or store the muffins in an airtight container in the refrigerator. Enjoy your delightful Wholemeal Banana and Raspberry Muffins!
Tips:
- Use ripe bananas: Ripe bananas are sweeter and easier to mash, which enhances the flavor and texture of the muffins.
- Do not over-mix the batter: Mix the dry and wet ingredients just until combined. Over-mixing can result in dense muffins.
- Fold in raspberries gently: Gently fold in the raspberries to avoid crushing them and to ensure even distribution in the batter.
- Fill muffin cups to the right level: Fill each muffin cup about two-thirds full to allow room for the muffins to rise without spilling over.
- Check for doneness: Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, the muffins are done.
- Cool before adding cream cheese topping: Let the muffins cool completely before adding the cream cheese topping to prevent it from melting.
These wholemeal banana and raspberry muffins are not just scrumptious but also packed with nutritional benefits. They are perfect for any occasion, be it a quick breakfast, a snack for your lunchbox, or a sweet treat to share with friends and family. Enjoy the delightful combination of banana, raspberry, and a tangy cream cheese topping the next time you're craving something both delicious and wholesome.
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 160kcal | 6% |
| Protein | |
| Protein 4.13g | 3% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 0.92g | 2% |
| Sugar 18g | 19% |
| Fat | |
| Fat 12g | 14% |
| Saturated 3.49g | 12% |
| Cholesterol 33mg | - |
| Vitamins | |
| Vitamin A 54ug | 6% |
| Choline 27mg | 5% |
| Vitamin B1 0.05mg | 5% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 0.31mg | 2% |
| Vitamin B6 0.06mg | 3% |
| Vitamin B9 13ug | 3% |
| Vitamin B12 0.37ug | 16% |
| Vitamin C 3.44mg | 4% |
| Vitamin E 0.20mg | 1% |
| Vitamin K 0.91ug | 1% |
| Minerals | |
| Calcium, Ca 70mg | 6% |
| Copper, Cu 0.05mg | 0% |
| Iron, Fe 0.35mg | 3% |
| Magnesium, Mg 13mg | 3% |
| Phosphorus, P 80mg | 6% |
| Potassium, K 170mg | 5% |
| Selenium, Se 4.53ug | 8% |
| Sodium, Na 240mg | 16% |
| Zinc, Zn 0.41mg | 4% |
| Water | |
| Water 50g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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