Banana Raspberry Chocolate Chip Muffins Recipe
Banana Raspberry Chocolate Chip Muffins Small Batch Recipe for two. These are perfect for breakfast, snacks, or as a side to your dinner.
Equipment
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated white sugar
- 2 Tablespoons unsalted butter (at room temperature)
- 1 large egg
- 1 ripe banana (mashed)
- ½ teaspoon vanilla extract
- ¼ cup of chocolate chips
- ¼ cup halved raspberries (tossed in 1/2 tablespoon all-purpose flour)
Instructions
- Preheat oven to 350 degrees F.
- Spray 6 cups of a muffin tray with non-stick cooking spray.
- In a small bowl, whisk together flour, baking soda and salt.
- In the bowl of a Kitchen Aid Mixer (or medium bowl and electric mixer), mix sugar and butter at medium speed until combined.
- Add egg and mix well.
- Add mashed banana and vanilla and mix until combined.
- Stir in the flour mixture just until moist. Make sure not to over-mix.
- Stir in the chocolate chips and gently stir in the raspberries.
- Pour the banana mixture into the six prepared cups of the muffin pan. Optional - add extra chocolate chips and raspberry halves to the tops of the muffin batter.
- Bake for 25 - 30 minutes or until a wooden toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the muffin pan on a wire rack. Remove from the muffin pan and place on the wire rack to cool completely. These muffins can also be served slightly warm.
Notes
- Store leftovers in an airtight container for 4-5 days on the countertop.
- For an extra tasty treat sprinkle some coarse turbinado sugar on top of the muffin batter right before baking.
Nutrition
Serving: 1Calories: 243kcalCarbohydrates: 42gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 37mgSodium: 200mgPotassium: 134mgFiber: 1gSugar: 24gVitamin A: 170IUVitamin C: 3mgCalcium: 16mgIron: 1mg
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