A soft and spongy wholesome muffin that’s packed with goodness for an ANYTIME treat!
2 Tablespoons honey
1 teaspoon baking soda
1 x medium banana, mashed
1/2 cup plain (or greek) yogurt
2 Eggs, lightly beaten
1 teaspoon vanilla extract
2 x Cups plain flour, sieved (I use Einkorn Flour)
1 Teaspoon baking Powder
1 cup frozen (or fresh raspberries)
1/4 cup chopped macadamia nuts
Preheat your oven to 350F / 180C
Grease 10 of the holes in a 12 hole muffin tray (unless of course you have a 10 hole muffin tray)
DRY MIX: In a large mixing bowl, mix together flour and baking powder.
WET MIX: In a DIFFERENT bowl, mix together mashed banana, yogurt, eggs and vanilla.
MELT MIX: In a saucepan, melt butter and honey together until just melted (NOT TOO HOT). Remove from heat and stir in baking soda. The mix will react and go foamy in a couple seconds.
Add Wet mix and melt mix to the Dry Mix. Use a spatula or wooden spoon to mix until combined and smooth.
Once your batter is smooth, stir in the raspberries and macadamias. SEE NOTE 1
Spoon into your muffin tray holes.
Bake for 20 – 25 minutes SEE NOTE 2
Remove from oven and allow to cool in the muffin tray before removing.
- Adding them at the end means they keep their shape a little better without getting all mooshed up in the batter making process.
- Ovens can vary from home to home. If you know your oven cooks a little hot (or cold), keep an eye on the muffin bake in the last 5 minutes and either shorten cooking time or add a few minutes if needed. Muffins should feel spongy and spring back to touch once cooked.
- Category: Muffins
- Cuisine: Clean Eating
Keywords: Clean eating raspberry muffin