Skip to content

Ingredients

Preparation

Preheat the oven to 350 F (180 C).
Place the oven rack in the center of the oven and line 15 muffin cups with paper liners.

In another large bowl, combine the flour, sugar, baking powder, baking soda, and ginger.
Gently incorporate the raspberries, making sure they are coated with flour. (This will prevent the raspberries from falling to the bottom of the muffins during baking.)

In a medium bowl, whisk together the eggs, vanilla extract, and mashed bananas.
Add the melted butter and mix.

Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix the batter, or you will end up with tough muffins.

Divide the batter evenly among the 15 muffin cups, using two spoons or an ice cream scoop.
Place in the oven and bake until a toothpick inserted into the center of a muffin comes out clean, about 25 to 30 minutes.
Transfer to a wire rack to cool.

Banana and Raspberry Muffins

Banana and Raspberry Muffins
Credit: Flavur / OpenAI
Preparation:
Cooking:
Servings: 15

Enjoy these moist banana and raspberry muffins, perfect for breakfast or as a snack. The sweetness of the bananas pairs wonderfully with the acidity of the raspberries, creating a delicious balance of flavors. Easy to prepare, these muffins are a healthy option that will please the whole family. They keep well and can be frozen for later consumption.

Share:
facebook icon twitter icon linkedin icon
Copied!

Comments

Subscribe
Notify of
guest
0 Commentaires
Oldest
Newest Most Voted
Inline Feedbacks
View all comments
0
Would love your thoughts, please comment.x
()
x