I go through food phases. Sometimes I’ll only eat breakfast for dinner, sometimes I like oatmeal, sometimes, eggs and sometimes I can’t figure out what I’d like to eat but I know it’s not any of that. So this time I decided to go for muffin. Muffins are these fabulous little versatile things that can taste like anything you want them to. Dessert-like chocolatey muffins, fruit-y muffins, fiber-y muffins. Muffins are awesome.
A fun muffin story: Summer between 9th and 10th grade my sister and I were in a community theatre production of little shop of horrors. Rehearsal was at 5:00 every day which meant it was too early for dinner… but by the time we got out of rehearsal it’d be 9:00 and we’d be starving. During this time though, my mom was buying those big things of costco muffins all the time. So every day for a full summer my dinner was a giant chocolate chip muffin from Costco. Healthy eating right there.
I survived that summer of fantastically healthy eating just like a survived eating Wendy’s for dinner every night the summer before (really, theatre messes up dinner schedules). But now a costco muffin would probably send me into a sugar coma. This muffin however, does no such thing. Filled with banana and raspberry it’s pretty much just a delicious breakfast munchy. Paired with an egg and I’m set until lunch!
Honestly though, these muffins are delicious. I love all forms of banana bread and the raspberry really adds something extra special. The original recipe called for a whole cup of sugar in these things but I cut it down to a half a cup and they still taste great. Plus, I love any recipe that calls for 2 cups of fruit. Except maybe fruit cake…
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 teaspoon baking soda
- 1 1/2 cups flour (I used whole wheat)
- 1/2 cup milk
- 1 cup mashed banana (about 3 bananas)
- 1 cup raspberries, chopped
- Preheat the oven to 350 degrees.
- Beat the butter and sugar until they are creamy. Then beat in the bananas. Then beat in the eggs and vanilla.
- Combine the baking soda and the flour and slowly beat in the flour mixture to the butter mixture.
- Add milk, and stir in raspberries until combined.
- Fill muffin tins about 3/4 of the way full and bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10-20 minutes in the pan and then remove and continue to cool on a wire cooling rack.