Today: Banana muffins with raspberries and dark chocolate.

Alternate title: Organic raspberries were on sale… and I had a bunch of bananas on their way out. So I made muffins.  

These are a bit more dessert than breakfast, which means… they’re delicious at breakfast.

Banana muffins with raspberries and dark chocolate

Makes 12 muffins

Ingredients:

  • 3 very ripe bananas
  • 1 1/2 cups fresh raspberries
  • 1 1/2 cups flour (I used an all-purpose gluten free mix)
  • 1/3 c. butter, melted
  • 1/4 c. sugar
  • 1/4 c. miniature dark chocolate chips
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt

Directions:

  1. Preheat your oven to 350 degrees F and either grease or line your muffin pan.
  2. Mash bananas in a large bowl (I used a potato masher… worked like a dream).
  3. Add melted butter and sugar.
  4. Add dry ingredients and stir until well combined.
  5. Gently fold in raspberries and dark chocolate chips.
  6. Fill each muffin-cup-thing 3/4 of the way.
  7. Bake for 20 minutes (begin checking at the 15 minute mark and remove from oven when muffin tops have slightly browned).

You can easily replace the raspberries with blueberries, and omit the chocolate… you know, if you’re a terrible person or whatever.*

*Just kidding.  You’re okay, I’m okay, we’re all okay.

Also On Tap for Today:

Salty or sweet?

 

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