Looking for the Best Banana Muffins Recipe? Make Raspberry Banana Muffins!
These banana muffins with raspberries, almonds and chocolate chips are both scrumptious and easy to make ...
My daughter made these today, and they turned out awesome!
My daughter-in-law and husband said: "Best Banana Raspberry Muffins EVER!"
Note - If you are using frozen raspberries for this recipe, thaw the raspberries in a sieve, and discard the excess liquid.
FOR THE MUFFINS
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 THE TOPPING
1/4 cup slivered almonds
1/2 cup chocolate chips
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 SCRUMPTIOUSLY SCRUMPTIOUS!