Raspberry, Almond & Banana Muffins

These Raspberry, Almond, and Banana Muffins may be small in size but pack a tasty and delicious punch when it comes to flavour! Topped with a lovely yogurt icing, these muffins are the perfect quick dessert treat! You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s collection of dessert videos over at Healthy Treats!

Ingredients

2 large, ripe bananas

100 g almond yogurt

50 mls very mild olive oil (or melted coconut oil) 1 egg

150 g oat flour

50 g ground almonds

50 g Natvia Natural sweetener

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

1 teaspoon vanilla extract

100 g raspberries, fresh or frozen

200 g almond yogurt

2 tablespoon Natvia Natural sweetener

1 tablespoon cornflour

50 g raspberries

0.5 teaspoon vanilla extract

0 Freezedried raspberries

0 Flaked almonds

Method

Preheat the oven to 180 degrees C and grease a 6hole muffin tin.
Place the bananas in a blender along with the almond yogurt, oil, and egg. Whizz up until smooth. Alternatively, mash the banana and whisk with the other ingredients.
Now stir in the flour, ground almonds, stevia, baking powder, bicarbonate of soda and vanilla to combine.
Very briefly stir in the raspberries then divide the mixture between the 6 muffin holes to reach the top.
Bake for 1520 minutes until risen and golden, leave to cool in the tin for 15 minutes then transfer to a wire rack.
Meanwhile blitz the yogurt, stevia, corn flour, raspberries, and vanilla together then transfer to a container and chill in the fridge for at least an hour.
When the muffins have cooled, spoon over some of the topping then sprinkle each with freezedried raspberries and flaked almonds. Now enjoy!