These delicious banana muffins have some wild raspberries added in for a yummy morning breakfast. Check out our fun simple recipe!
Ingredients:
3 very ripe, mashed up bananas
1/4 cup (or more if desired) wild raspberries
1 egg
1 1/2 tsp. vanilla extract
1/3 cup vegetable oil
1 egg
2 tbsp. brown sugar
3/4 cup white sugar
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking powder -heaping tsp.
1/2 tsp. baking soda -heaping tsp.
1/2 cup cake flour
1 cup all purpose flour
-a few tablespoons brown sugar for on top
Baking tips:
If you don't have cake flour on hand, just use 1 1/2 cups all purpose flour. Add a pinch of brown sugar to each muffin top prior to baking. I baked these at 350 degrees and kept an eye on them. Don't over bake!
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| A pinch of brown sugar adds extra sweetness! |
Mash up bananas, add wet ingredients and raspberries, mix. Add dry ingredients, mix gently until combined. Use an ice cream scooper to place in cupcake liners in cupcake/muffin pan. Add brown sugar to the tops. Bake at 350 degrees for 20 minutes or so, until slightly brown on edges but not over done.
Xoxoxo,
Samantha
