Raspberry and banana muffins, so delicious!
Muffins are so easy to do, one bowl of dry ingredients, one bowl of wet ingredients, mix and it’s almost ready!
You can treat yourself and your dearest with this delicious little cake in about 40 minutes tops and the combinations are endless.
1/2 cup (113 grams) unsalted butter, melted
2 large eggs, lightly beaten
1 teaspoon (4 grams) pure vanilla extract
2 large ripe bananas (150 to 170g), mashed (about 1 cup)
1 cup (240 ml) fresh or frozen raspberries (cut into bite sized pieces)
2 1/4 cups (295 grams) all-purpose flour
3/4 cup (160 grams) light brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon (4 grams) ground cinnamon
1/2 teaspoon (2.5 grams) salt
1 12 muffin pan – 12 muffin cups
Preheat oven to 350°F - 175°C
Line muffin pan with muffin cups
In a large bowl, sift together the flour, sugar, baking powder, baking soda, cinnamon and salt
Add the raspberries, fold delicately with a spatula, checking that all the raspberries are covered with flour
In another bowl, whisk together the eggs, vanilla extract, mashed bananas and melted butter.
With a rubber spatula, fold the wet ingredients into the dry ingredients until they are moistened, do NOT overmix
Fill the muffin cups with the batter, about 2/3 full
Into the oven, bake for about 20 minutes to 25 minutes (mine took 25 minutes), or until a toothpick inserted in the center of muffins comes out clean
Let cool for about 5 minutes before removing from pan
Let cool on a rack for about 1 hour before serving
Really, the only important thing to know about making muffins: once you have added your dry ingredients to the wet, mix them delicately with a spatula, just until well incorporated. The secret to soft muffins is to not overmix.
Once you have found a recipe you are comfortable with, just use your imagination to bake endless combinations of delicious muffins.
Recipe (slightly altered) from Stephanie Jaworski from Joy of Baking.com, here is a link to her method click here
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