Naturally Sweetened Raspberry Banana Muffins

These naturally sweetened raspberry banana muffins have a sweet flavor with a little sass of raspberry and a hint of cinnamon. They are delicious and are perfect for breakfast.

raspberry banana muffins

The banana is your sweetner in this recipe so be sure to use very ripe bananas.

raspberry banana muffins

You can go grain free on these or use flour. It is a really versatile recipe and I’ve used all of these flours when making them. Just beware it is a very moist batter but the results are absolutely amazing!

Naturally Sweetened Raspberry Banana Muffins

Yield: 12 muffins

Serving Size: 2 muffins

Ingredients

  • 3 bananas, ripened
  • 5 large eggs
  • ¼ cup coconut oil, nonfat greek yogurt or melted butter
  • ½ cup coconut flour, almond flour or whole wheat flour
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 cup fresh raspberries, halved

Instructions

  1. Preheat oven to 375 degrees. Lightly grease muffin cups in a muffin pan and set aside.
  2. With a masher and bowl, in a food processor, or in a blender, mash and puree the bananas. Move the bananas to a large mixing bowl and whisk in the eggs, stirring until smooth.
  3. Add in the coconut oil, greek yogurt, or melted butter, flour, baking soda, cinnamon and vanilla, stirring until combined.
  4. Fold in the raspberries.
  5. Fill each muffin cup 2/3 of the way full with batter. Bake at 375 degrees for 18-25 minutes. Remove from oven and allow muffins to cool for 10 minutes in the muffin pan. Move to wire cooling rack to finish cooling completely.
http://burntapple.com/2015/06/01/naturally-sweetened-raspberry-banana-muffins/

Related Posts Plugin for WordPress, Blogger...

Leave a Reply