Raspberry Banana Muffins

• servings: 24 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

2 medium, ripe bananas

¼ cup maple syrup

⅓ cup mild-tasting oil

1 large egg

1 tsp vanilla extract

1 cup self-rising flour (1 cup flour, 1.5 tsp baking powder, and 1/4 tsp salt, then take 1 cup from that mixture for recipe)

1 tsp ground cinnamon

½ cup raspberries

¼ cup mini chocolate chips (plus more to sprinkle on top)

Directions

Preheat the oven to 350 degrees F (180 degrees C).

Mash the bananas in a bowl with a fork until smooth

Add maple syrup, oil, egg, and vanilla to the bowl with the mashed banana and mix until well combined.

Add the flour and ground cinnamon to the wet ingredients and gently mix them in until just combined. It is okay if there are a few lumps in the batter.

Add in the raspberries and chocolate chips and gently fold them in until incorporated.

Spoon 1 tablespoon of batter into each cup of a 24-cup mini muffin pan or fill regular muffin tins about 1/2 full.

Bake the muffins for 15 minutes, or until a toothpick inserted comes out clean. Allow the muffins to cool completely before serving.

Notes

No self-rising flour? No problem! You can make your own by mixing together 1 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt.

Nutrition

• Calories: 67 kcal
• Total Fat: 3 g
• Saturated Fat: 3 g
• Unsaturated Fat: 0.4 g
• Trans Fat: 0.001 g
• Cholesterol: 8 mg
• Sodium: 4 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 1 g