Ingredients for Banana Raspberry Muffins
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 3 ripe bananas
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
- 1/2 cup chopped pecans
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How to Make Banana Raspberry Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- In a large bowl, cream together 1/2 cup (1 stick) unsalted butter and 1 cup granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, mash 3 ripe bananas with a fork. Stir in 1/2 cup sour cream.
- Gradually add the dry ingredients to the wet ingredients, alternating with the banana mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 1 cup fresh raspberries and 1/2 cup toasted chopped nuts (walnuts or pecans recommended).
- Fill muffin cups about 2/3 full.
- Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
70g
Fat
24g
Carbs
11g
