Banana Raspberry Chocolate Chip Muffins
Servings 10 regular muffins
Equipment
- Muffin pan
Ingredients
- 1½ cups flour
- ½ cup rolled oats
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 3 large bananas, well mashed
- ¾ cup sugar
- 1 egg, beaten
- ⅓ cup unsalted butter, melted
- 1 cup fresh raspberries, divided
- ½ cup semi-sweet chocolate chips, divided
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 400 degrees. Coat a muffin pan with cooking spray.
- In a bowl, stir together the flour, oats, baking powder, baking soda, and salt together until well combined.
- Combine the mashed bananas, sugar, beaten egg, cooled melted butter, and vanilla extract. Mix until very well combined.
- Add the banana mixture to the flour mixture and stir until just combined. Add nearly all of the raspberries and nearly all of the chocolate chips; gently mix to combine.
- Spoon the batter evenly in the prepared muffin pan. Top each muffin with the remaining few raspberries and chocolate chips (and a sprinkling of oats, if desired).
- Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 13-15 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling. Side Note: Starting the baking at a higher temperature and then reducing it helps make the muffin dome.