Lactose free raspberry muffins

Avg. user rating

Rate this recipe

Prep time:

Cook time:

Serves: 12

By KateTodd



  • 225g self-raising flour

  • 50ml olive oil

  • 50g caster sugar

  • 1 tsp baking powder

  • 2 medium eggs

  • 2 small bananas chopped

  • 85g raspberries

  • 200ml lactose free raspberry yoghurt


  1. Preheat the oven to 180C/Gas Mark 4.
  2. Lightly grease 12 wells of a non- stick muffin tin.
  3. Sieve the flour and baking powder into a large mixing bowl and stir in the sugar.
  4. In a measuring jug, mix together the eggs, oil and lactofree yogurt. Pour this mixture into the flour and sugar mixture and gently mix together until just combined.
  5. Gently fold in the raspberries and banana chunks.
  6. With a spoon, divide the mixture evenly into the prepared muffin tins.
  7. Bake for approximately 20 minutes, or until risen and golden brown.
  8. Allow the muffins to cool in the tin for a few minutes before removing. Best served warm.

Additional Information

  • cake

  • Biscuit and sweets

  • Cake/Dessert

Avg. user rating:


Rate this recipe

Your comments