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You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

  • Makes 12 Muffins
  • Nutritional Info

    No nutritional info supplied

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You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

  • Makes 12 Muffins
Metric | Imperial Measurement Conversions

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

METHOD

  1. Preheat oven to 180°C and line a cupcake pan.
  2. Paddle together the banana, milk, yogurt, Natvia, and vanilla extract until well combined.
  3. Add the plain flour,  baking soda, and salt and paddle until fully combined.
  4. Add the raspberries and peaches and mix until combined.
  5. Divide evenly between each cupcake cavity and place into preheated oven.
  6. Bake for 15-20 minutes until toothpick comes out clean.
  7. Store in an airtight container in the fridge for up to a week.

We love feedback

So comment below and if you decide to make it yourself, be sure to share it with us. We can't wait to hear what you think!

  • Nutritional Info

    No nutritional info supplied

  • Tags

  • Reviews

    Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

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