Wednesday, September 16, 2009

raspberry banana bread muffins

I had some bananas turning black on the counter, and raspberries drying up in the fridge and voila!

INGREDIENTS: (adapted from: )
1 3/4 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 tsp cinnamon
1 tsp vanilla
1 cup mashed ripe bananas
1/2 cup vegetable oil (or ¼ cup oil and ¼ cup apple sauce)
1/3 cup water
1 cup fresh or frozen unsweetened raspberries

In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, combine the eggs, bananas, oil, applesauce, vanilla, and water. Stir into the dry ingredients just until moistened. Fold in raspberries.
Pour into cupcake pans or bread pans. Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
I made 18 muffins, but it’d probably work better with smaller muffins. If you use sweetened apple sauce reduce the sugar.


  1. Hey, I have raspberries drying up in the fridge too.. maybe I shall try this!!!

  2. you should! It has the John seal of approval. also it's only 150 calories if you make 18, but i'd probably make them smaller next time.