Reduced-fat raspberry muffins

Recipe from: 15 October 2015
recipe, raspberries, muffins

Ingredients 8
Servings 12
Time 00:15


  • 150
    self-raising flour
  • 70
    brown sugar
  • 50
    rolled oats
  • 1
    medium banana, finely mashed
  • 125
    fat-free plain yoghurt
  • 1
    large egg, lightly whisked
  • 30
    sunflower oil
  • 125
    frozen raspberries, lightly crushed


Mix the flour, sugar and oats together in a large bowl and make a well in the centre. Mix the banana, yoghurt, egg and oil together in a separate bowl. Pour into the well all the dry ingredients and mix in until just combined. Add the raspberries and fold in only twice.

Spoon the mixture into a lined muffin pan and bake for 15-18 minutes. The tops of the muffins must spring back slightly when pressed. Remove from the oven and leave to cool in the pan.

Text and image:
Ideas magazine

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