Bananas are harvested green because they keep ripening even after they are picked. This lovely banana and raspberry recipe comes straight from Australia. This simple and extremely nutritious muffin recipe uses bananas and raspberries to create a tremendously favorable treat. Enjoy!  

2 cups self-raising flour

1/2 cup brown sugar

1 egg

1 cup light banana yoghurt

1/2 cup skim milk

2 ripe bananas, peeled and mashed lightly with a fork

1/2 punnet raspberries (or 100g frozen raspberries)

1. Pre-heat oven to 180°C or 350*F.

2. Lightly grease a 12 by 1/2 cup capacity muffin tin.

3. Combine flour & sugar in a bowl.

4. Mix the egg, yoghurt & milk together & add to the flour mix (do not try and stir to a smooth batter keep some lumps in the mix).

5. Stir through banana and then raspberries.

6. Spoon into the muffin tins 3/4 full and bake for 20-25 minutes or until skewer comes out clean.

Makes 12 servings.

Recipe and photo courtesy of australianbananas.com.au.

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