Lesley Waters’ raspberry and banana muffins recipe

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  • Vegetarian








10 min


20 min
(plus cooling)

Nothing beats homemade muffins! Try this gorgeous batch of raspberry and banana ones, from top chef Lesley Waters


  • 225g/8oz self raising flour
  • 1 tsp baking powder
  • 50g/1¾ oz caster sugar
  • 2 medium eggs
  • 50ml/2 fl oz olive oil
  • 200ml/7 fl oz lacto-free raspberry yogurt
  • 85g/3oz raspberries
  • 2 small bananas chopped


  • Preheat the oven to 180ºC/350ºF/Gas Mark 4.

  • Lightly grease 12 wells of a non-stick muffin tin.

  • Sieve the flour and baking powder into a large mixing bowl and stir in the sugar.

  • In a measuring jug, mix together the eggs, oil and yogurt. Pour this mixture into the flour and sugar mixture and gently mix together until just combined.

  • Gently fold in the raspberries and banana chunks.

  • With a spoon, divide the mixture evenly into the prepared muffin tins.

  • Bake for approximately 20 minutes, or until risen and golden brown.

  • Allow the muffins to cool in the tin for a few minutes before removing. Best served warm.

Top tip for making Lesley Waters’ raspberry and banana muffins

The secret to a light muffin is don't over-mix the ingredients

Click to rate
(77 ratings)
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