Banana Raspberry Muffins Recipe
Sugar Free
These Sugar Free, Banana Raspberry Muffins have an intense flavour and you would never guess it... but they are made with a sugar substitute! I used fresh raspberries, but you can also use frozen raspberries that are partly thawed. An amazing, healthy muffin recipe!
Raspberries are very nutritious, and they have many known health benefits, so including berries in your muffin recipe is a berry good idea!
Ingredients
2 cups all purpose flour
4 tsps. baking powder
1 cup sweetener (I used "Splenda" brand)
1 cup fresh raspberries (or frozen, partly thawed)
2 eggs
2 tsps. vanilla extract
1/2 cup butter, melted
1 cup skim milk (or milk of your choice)
2 ripe bananas, mashed
Directions
Line muffin tray with muffin papers, or lightly grease a muffin baking tray.
Combine the flour, baking powder and sweetener in a large mixing bowl until well mixed.
Gently, so as not to crush them too much, stir in the raspberries.
In another bowl mix together, with a fork, the egg, vanilla extract, melted butter and the milk.
Add the mashed banana to the mixture above, and stir well.
Stir the wet mixture into the dry ingredients just until combined. Do not over mix and to not beat. The mixture will be quite lumpy, but ensure there is no dry flour clumps. (I use a wooden spoon for most of the mixing in this recipe so as not to break up the raspberries too much).
Spoon the dough into the muffin cups, filling about 3/4 full.
Bake at 400° F for 18 - 20 minutes, or until golden brown.
Cool on a wire rack.
Makes 12 - 15 muffins.
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