Well, everyone is on the banana bread baking train during this time of quarantine. Following the crowd, I put on my apron and pulled out the flour. But, instead of just whipping up one of my go-to banana bread recipes (see recipe one, two, three, and four!), I decided I'd do something a little different. These Raspberry Pecan Banana Muffins are sweet, moist, and slightly firm on top, presenting all the makings of the perfect muffin.
Here's the recipe.
Raspberry Pecan Banana Muffins
Dry Ingredients
1 cup all purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup granulated sugar
1-2 teaspoons turbinado sugar, for sprinkling
Wet Ingredients
1/3 cup coconut oil, melted
3 small to medium bananas mashed (about 1 cup)
1 cup almond milk
1 teaspoon vanilla extract
1 1/4 cups fresh raspberries
1/4 cup chopped pecans
Method
Preheat the oven to 425 degrees. Line a standard 12-cup muffin tin with baking cups.
In a medium bowl, whisk together the dry ingredients (except the turbinado sugar) and set aside. In a second medium bowl, whisk together the wet ingredients (except for the raspberries). Then, stir the wet ingredients into the dry ingredients until just combined. Fold in the raspberries and pecans.
Using a large cookie scoop, divide the batter evenly among muffin cups. Sprinkle tops with turbinado sugar. Bake until lightly golden and the tops spring back when slightly touched, about 25-30 minutes. Remove from oven and let cool in the tin for about five minutes. Then, transfer to a wire rack and let cool completely.
Enjoy!
Here's the recipe.
Raspberry Pecan Banana Muffins
Dry Ingredients
1 cup all purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup granulated sugar
1-2 teaspoons turbinado sugar, for sprinkling
Wet Ingredients
1/3 cup coconut oil, melted
3 small to medium bananas mashed (about 1 cup)
1 cup almond milk
1 teaspoon vanilla extract
1 1/4 cups fresh raspberries
1/4 cup chopped pecans
Method
Preheat the oven to 425 degrees. Line a standard 12-cup muffin tin with baking cups.
In a medium bowl, whisk together the dry ingredients (except the turbinado sugar) and set aside. In a second medium bowl, whisk together the wet ingredients (except for the raspberries). Then, stir the wet ingredients into the dry ingredients until just combined. Fold in the raspberries and pecans.
Using a large cookie scoop, divide the batter evenly among muffin cups. Sprinkle tops with turbinado sugar. Bake until lightly golden and the tops spring back when slightly touched, about 25-30 minutes. Remove from oven and let cool in the tin for about five minutes. Then, transfer to a wire rack and let cool completely.
Enjoy!
