Raspberry, Banana and White Chocolate Muffins

Spurred on by the success of their sidewalk stall held earlier this week, my children strung up the banners and signs again this morning. In the meantime I mixed up a batch of Raspberry, Banana, White Chocolate Muffins and with my daughter Jana’s help, sliced up sweet fruit and piled it into takeaway cups. 

Passing joggers, walkers and families out bright and early cleared out all 16 muffins still warm from the oven, within 30minutes! So I headed back to the kitchen to whip up another batch, this time textured Coconut, Chocolate and Banana. Having put one aside for our diligent postman, the others also disappeared just as quickly as the first lot. 

A great fundraiser for our local pre-school and a wonderful way to have fun with siblings and neighbourhood friends on the school holidays. 


My children have started circulating around the fridge and pantry so I’m off to rustle up something substantial for lunch…

Raspberry, Banana and White Chocolate Muffins  – makes 14 -16 depending on the size of your muffin cases. 

Ingredients
2 large eggs
100 ml extra virgin olive oil
1 teaspoon vanilla extract
300 ml sour cream or sour light cream
2 cups self raising flour
3/4 cup raw caster sugar
1 teaspoon ground cinnamon125 g white chocolate melts or buttons
150 g frozen raspberries
2 medium bananas mashed
Preheat the oven to 180 degrees fan forced or 200 degrees conventional.  

Mix together with a fork or mixing spoon all the WET ingredients until combined and smooth. 

Add all the DRY ingredients including the chocolate and mix lightly to combine. 

Finally add the RASPBERRIES and BANANA and fold through taking care not to crush the berries. 

Spoon into muffin cases which have been placed into muffin trays. Pop an extra white chocolate button on top of each raw muffin or sprinkle with a little extra raw sugar.  

Bake for about 20 minutes or until golden brown.

Coconut, Chocolate and Banana Muffins  – makes 14 -16

Ingredients
2 large eggs
100 ml extra virgin olive oil
1 teaspoon vanilla extract
250 ml extra thickened cream 
1 medium banana mashed
2 cups self raising flour
3/4 cup brown sugar
1/2 teaspoon ground cinnamon45 g cocoa powder
1/4 cup shredded coconut

Preheat the oven to 180 degrees fan forced or 200 degrees conventional.  

Mix together with a fork or mixing spoon all the WET ingredients until combined and smooth. Add the banana at this point because you want it completely mixed in for this variety of muffin.  

Add all of the DRY ingredients and mix lightly to combine.  

Spoon into muffin cases which have been placed into muffin trays. 

Bake for about 20 minutes. DO not overcook. 

When ready, allow to cool slightly for 10 minutes before sprinkling the tops with a little extra cocoa powder or hot chocolate powder mixture (this is cocoa and sugar combined).