Tips for Perfect Muffins
– **Storage:** These muffins can be stored in an airtight container for up to three days, or you can freeze them for up to three months. Just thaw them overnight in the fridge when you’re ready to enjoy!
– **Mix It Up:** Feel free to experiment with different fruits like blueberries or chopped apples, or even add some nuts for extra crunch.
– **Less Sugar:** If you prefer a less sweet muffin, reduce the sugar by 50g without sacrificing flavour.
Why You’ll Love These Muffins
These Raspberry and Banana Lunchbox Muffins are not just delicious; they’re packed with wholesome ingredients. The combination of oats, bananas, and raspberries makes for a nutritious snack that’s perfect for school lunches or an afternoon treat. Plus, they’re fun to make and can be customised to your family’s taste!
Give these muffins a try, and watch them become a lunchbox favourite in no time! Happy baking!
Delicious Raspberry and Banana Lunchbox Muffins
Ingredients
- 200 g self-rising flour
- 50 g oats
- 80 g sugar
- 1 tsp bicarbonate of soda
- 100 g butter, melted
- 100 ml milk (dairy or non-dairy)
- 2 eggs
- ½ tbsp white vinegar or lemon juice
- 1 bananas, mashed
- ½ cup frozen raspberries
- 1/2 cup white chocolate chips (optional)
Instructions
- Preheat the Oven. Preheat your oven to 180°C (350°F) and line a muffin tin with paper cases or lightly grease it to prevent sticking.
- Combine Dry Ingredients. In a large bowl, mix together the self-raising flour, oats, sugar, and bicarbonate of soda. This dry mixture will form the base of your muffins.200 g self-rising flour, 50 g oats, 1 tsp bicarbonate of soda, 80 g sugar
- Mix Wet Ingredients. In another bowl, combine the melted butter, milk, eggs, and white vinegar (or lemon juice). Add the mashed bananas and stir until well mixed. The vinegar or lemon juice helps activate the bicarbonate of soda, giving the muffins a nice rise.100 g butter, melted, 100 ml milk, 2 eggs, ½ tbsp white vinegar or lemon juice, 1 bananas, mashed
- Combine Everything. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix, as this can make the muffins dense.
- Add the Goodies. Fold in the frozen raspberries and white chocolate chips (if using). The raspberries will add a lovely tartness, while the chocolate provides a sweet contrast.½ cup frozen raspberries, 1/2 cup white chocolate chips
- Fill the Muffin Tin. Spoon the batter into the prepared muffin tin, filling each case about two-thirds full. This allows room for the muffins to rise without overflowing.
- Bake. Bake in the preheated oven for about 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Keep an eye on them towards the end of the baking time to avoid overcooking!
- Cool and Enjoy! Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. They’re delicious warm or at room temperature.
