Description
Delicious and healthy Banana Raspberry Muffins that are perfect for breakfast or a snack.
Ingredients
Scale
- 2 ripe bananas, mashed
- 1 cup fresh raspberries (or frozen, thawed)
- 1/3 cup vegetable oil
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, combine the mashed bananas, vegetable oil, sugar, egg, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the baking soda, salt, and flour.
- Gradually add the dry ingredients to the banana mixture, stirring until just combined. Do not overmix.
- Gently fold in the raspberries, being careful not to break them apart.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For added flavor, consider mixing in 1/2 teaspoon of cinnamon or nutmeg to the dry ingredients.
- Substitute half of the all-purpose flour with whole wheat flour for a healthier option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg