Makes: 12 muffins & 1 small loaf
Prep: 10-15mins
Cook: 25-35 mins
Ingredients
2 very ripe bananas approx 1 cup mashed
1 cup frozen raspberries, lightly crushed, plus more for topping
1 1/2 cups Greek or plain yoghurt
60 g butter, melted
2 large eggs, whisked
1 tbsp vanilla extract
1 cup plain flour
1 cup spelt flour
1 tsp bicarbonate soda
1 tsp cinnamon
1/4 tsp fine salt
Method
Preheat oven to 175°C fan forced. Line a 12 hole muffin tray with liners and line a small loaf pan with baking paper.
Mash bananas using a fork in a large bowl. You should get around 1 cup of mashed bananas. A little more or less is fine.
Add yoghurt and melted butter to the bowl, then stir.
Add eggs, vanilla, and salt. Stir until mixed well.
Sift flour, bicarbonate soda, cinnamon and salt into the banana mixture and stir until just combined. Be careful not to over-mix. Little lumps are ok. The batter will be thick.
Spoon ¼ cup of muffin batter into each of the muffin hole and the remaining batter into the loaf pan.
Sprinkle extra raspberries and choc chips on top of the muffins and the loaf.
Bake in the oven for 20-25 minutes for the muffins and 30-35 minutes for the loaf.
Remove and allow to cool.
