Ingredients:
- 1 ripe banana
- 3/4 cup/180ml/6 oz milk of choice
- 1/3 cup/80g/2.8 oz plain low fat yoghurt
- 3/4 cup/135g/4.7 oz Natvia
- 1 tsp vanilla extract
- 2 1/2 cups/375g/13.2 oz plain flour
- 1 3/4 tsp baking soda
- 1/2 tsp salt
- 1 cup/125g/4.2 oz - Raspberries
- 1 cup/125g/4.2 oz - Diced Peaches
| Makes: 12 Muffins |
Directions:
- Preheat oven to 180°C and line a cupcake pan.
- Paddle together the banana, milk, yogurt, Natvia, and vanilla extract until well combined.
- Add the plain flour, baking soda, and salt and paddle until fully combined.
- Add the raspberries and peaches and mix until combined.
- Divide evenly between each cupcake cavity and place into preheated oven.
- Bake for 15-20 minutes until toothpick comes out clean.
- Store in an airtight container in the fridge for up to a week.
