I used to always think that I only needed a go-to cupcake recipe, or pie crust recipe. But now I’m quickly finding out that I really need a good staple recipe for every type of pastry/baking item I make. It helps that what I want to make a certain dessert I don’t have to search for a good base recipe, I already have one on hand that I know will work out. Well this recipe quickly became my go-to muffin recipe.
It’s a wheat muffin base that I normally mix in smashed bananas and some type of fresh fruit. For this recipe I added in fresh raspberries. While baking, the raspberries get soft and melt into the batter. They really add an extra layer of moistness to the muffin. I can assure you that these muffins are not dry – their soft, fluffy, and perfect to start out your morning. Enjoy!
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Makes: About 20 Muffins
2 cups Whole Wheat Flour
1 cup All Purpose Flour
1 teaspoon Baking Soda
½ teaspoon Salt
1 teaspoon Cinnamon
1 ½ cups Sugar
2 Large Bananas, Ripe and Mashed
½ cup Olive Oil
2 cups Fresh Raspberries
Preheat the oven to 350 degrees F. Line 1-2 muffin pans with baking liners. Set aside until needed.
In a medium bowl, whisk together the flours, baking soda, salt, and cinnamon. Set aside.
In a large bowl, stir together the sugar and mashed bananas. Add the oil and eggs, and whisk to combine. Slowly incorporate the flour and mix until just incorporated. Carefully fold in the fresh raspberries.
Using an ice cream scoop, divide the batter among the prepared baking liners. Bake the muffins until they turn a light golden brown and a toothpick inserted into the center of a few muffins come out clean.
Allow the muffins to cool slightly, or completely depending on your preference, and then serve.
These last up to 5 days in a sealed container.
Recipe adapted from Bakeaholic Mama.