Скачать или смотреть Easy Banana Raspberry Muffins (One Bowl!)

These banana raspberry muffins are super moist! They’re made in one bowl and you don’t even need a mixer. I love adding chocolate chips to these muffins!

RECIPE (Printable with Notes and Tips):
https://thecookiedoughdiaries.com/ban...

INGREDIENTS
½ cup (105 g) butter, melted (dairy free or regular)
2 eggs
1½ cup (315 g) ripe mashed bananas (3 ripe bananas)
1 teaspoon vanilla extract
¼ cup (50 g) granulated sugar
½ cup (100 g) light brown sugar
-1 teaspoon baking soda
2 cups (229 g) all-purpose flour
¼ teaspoon salt
1½ cup (240 g) raspberries (fresh or frozen)
⅓-½ cup semisweet chocolate chips (optional)

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INSTRUCTIONS
Step 1: Preheat your oven to 325°Fahrenheit and line a muffin tin with liners.
Step 2: Melt the butter in a medium-sized bowl in the microwave until melted. Whisk in the eggs and vanilla extract.
Step 3: Whisk in the light brown sugar and granulated sugar.
Step 4: Mash the bananas with a fork and then measure out 1 ½ cups of mashed banana. Add it to the liquid ingredients and mix together.
Step 5: Add the flour, salt and baking soda. Whisk together, then stir in the chocolate chips (if you’re using them!).
Step 6: Stir in the raspberries, be gentle so they don’t break apart.
Step 7: Divide the muffin batter evenly between the liners, so they’re ¾ full. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the middle comes out clean.
Step 8: Let the muffins cool in the pan for 5 minutes before transferring to a wire cooling rack.

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