Breakfast & Brunch, Donuts, Muffins, & Pastries, Fruit

Raspberry Banana Wheat Muffins

July 18, 2012
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!

Raspberry Banana Wheat Muffins

For Printable Recipe, Click here!
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
3 Eggs
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

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  • Sally July 18, 2012 at 3:36 pm

    I love all of your breakfast and muffin recipes Krissy!  These are another winner I’m adding to my long list of to-bake recipes.   I’ve never baked a muffin or bread using olive oil but I’ve seen it pop up in a lot of recipes lately.  Must give that a try!

  • Averie Cooks July 18, 2012 at 6:23 pm

    raspberry & bananas = the makings for an awesome looking little muffin!

  • Melissa Maruca July 18, 2012 at 9:19 pm

    mmmm mmmm mmmm these look tasty!

  • Paula Kelly-Bourque July 18, 2012 at 10:31 pm

    Muffins always present a challenge to me. I either over or under mix! These look delicious.

  • Brooke July 19, 2012 at 2:33 am

    these look yummy and pretty.Those cupcake liners look familiar! (as did the bakers twine and glassine bags) how fun!!! 😉

  • j3nn July 19, 2012 at 5:06 am

    I love those cute little cupcake wrappers!

  • Ali | Gimme Some Oven July 19, 2012 at 1:17 pm

    Mmmm….love banana muffins.  But adding raspberries takes them over the top!  Sounds delicious!!