I have recently fallen in love with banana bread again! So here is yet another variation for banana muffins 🙂
I made these for a work bake sale a few months ago and they were a pretty big hit. Levi loves them because they have raspberries!! I love them because they are super easy to make and so yummy a little warmed up with some butter. Yum Yum Yum!!!
They are also good for a picnic! We took some to Bear Lake with my mom and sister. They travel pretty well and are a great beach snack.
I’ve heard that if you put bananas in the freezer over night and then take them out in the morning then they will thaw and be the perfect consistency for banana bread. Has anyone actually tried this?
Makes 12 Muffins
- 4 Bananas, very ripe and chilled
- ⅓ cup Butter, melted
- ¼ cup Sugar
- ¼ cup Brown sugar
- 1 Egg, lightly beaten
- 1 tsp Vanilla Extract
- 1/2 tsp Lemon Extract
- 1 tsp Baking Soda
- Pinch of salt
- 1 1/2 cup All-purpose flour
- 2/3 cup fresh Raspberries, crush the raspberries and mix in 1/8 cup sugar
Preheat oven to 350.
In a medium mixing bowl mash up the bananas with a fork. Once the bananas are creamy, mix in the butter. Add the sugars, egg, vanilla and lemon extracts. Once these are completely mixed then sprinkle the salt and baking soda on top. Add the flour and mix it all in.
Put cup liners into a muffin tin. Fill the liners about 2/3 of the way with batter. Use a spoon to place the crushed raspberries on top and press it into the batter.
Bake for 30-40 minutes until a toothpick inserted into the bread comes out clean.
Remove from the oven. Cool for 5 minutes in the pan. Finish cooling on a wire rack.