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Raspberry & Yoghurt Muffins Recipe

By Megan 10 Nov 2017


3 eggs
225g plain yoghurt
75g butter
360g ripe bananas, mashed
100g honey
4g vanilla flavouring
300g wholemeal flour
75g oats
8g baking powder
8g bicarbonate soda
350g raspberries


  • Preheat oven to 180°c
  • Line a 12-hole muffin tin with cases
  • In a bowl, mix the eggs, yoghurt, banana, honey & vanilla flavouring
  • In a separate bowl sift the flour then add oats, baking powder, bicarbonate soda, and raspberries mixing well
  • Combine wet ingredients with dry to form a smooth batter
  • Equally divide batter between muffin cases
  • Bake for approx. 25-30 until golden and well risen
  • Allow to cool on a wire rack


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