Best Banana Muffins Recipe

With Raspberries, Almonds and Chocolate

Ingredients

1/4 tsp. lemon juice
1/4 cup buttermilk (or, 1/4 cup buttermilk including 1 tsp. vinegar)
1 1/4 cups whole-wheat flour
1/2 all-purpose flour
1 1/2 baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
2/3 cup granulated sugar
2 egg whites
1/4 cup vegetable oil
1 whole egg
1/3 cup water
1 tsp. vanilla extract
1 cup mashed banana
1 cup red raspberries

For Topping

1/4 cup slivered almonds
1/2 cup chocolate chips

Directions

In a large bowl, combine lemon juice and buttermilk and set aside.

In another, medium size bowl, combine the flours, baking powder, baking soda, salt and cinnamon and set aside.



Add sugar, egg whites, oil and the whole egg to milk mixture, and beat at high speed until well blended. Add the water, vanilla and banana and mix at low speed until combined.

On low speed slowly add flour mixture to above mixture in the large bowl, until just combined.

Gently, so as not to break them apart too much, add the raspberries, and fold in carefully.

Spray muffin cups with cooking spray, or use muffin papers, and fill each cup about 3/4 full of muffin batter.

Sprinkle the slivered almonds and the chocolate chips over each muffin.

Bake at 350° F for about 20 minutes, or until a toothpick inserted in the center comes out clean.

Allow muffins to cool in pan for about 10 minutes, and remove.

Makes about 15 - 18 muffins medium-large muffins, or, we made 12 medium-large and 12 mini muffins.

SIMPLY DELICIOUS!

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