Raspberry and banana mini muffins

Buttermilk gives these fruity, easy-to-make muffins a delicious, tangy flavour.

  • 10 mins preparation
  • 15 mins cooking
  • Makes 36
  • Print


Raspberry and banana mini muffins
  • 2 cup (300g) self-raising flour
  • 3/4 cup (150g) firmly packed brown sugar
  • 1 egg, beaten lightly
  • 3/4 cup (180ml) buttermilk
  • 1/2 cup mashed banana
  • 1/3 cup (80ml) macadamia or grapeseed oil
  • 1 cup (150g) fresh or frozen raspberries


Raspberry and banana mini muffins
  • 1
    Line 36 mini-muffin holes with 30ml paper cases. Preheat the oven to 200°C (180°C fan-forced).
  • 2
    Sift flour and brown sugar into a large bowl; stir to combine. Stir in combined egg, buttermilk, banana and oil until just combined.
  • 3
    Divide the mixture among paper cases; top each with 1 raspberry. Bake in a moderately hot oven for about 15 minutes.


If you would prefer to make this recipe into larger muffins, the mixture will yield 12 muffins.

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