Description
The other day, Ashby and I decided to make them with fresh raspberries and white chocolate chips and honest to goodness, they were one of our very favorite batches! I’m not even really a white chocolate person, but geez, these were good. If you are in the mood for a really easy muffin that’s DELISH, here you go.
Ingredients
Scale
- 1 egg
- ¼ cup melted butter
- about 1 cup of mashed bananas (the more ripe the better, about 2 bananas)
- 1 cup sugar
- 2 cups flour (you can use g-free flour too)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup of roughly chopped fresh raspberries (don’t over chop them or they’ll get mushy)
- 1 cup of white chocolate chips
Instructions
- Preheat your oven to 350 degrees.
- Place muffin wrappers in a 12-count muffin tin (or grease well).
- Put your first four ingredients right inside your blender. Blend it up until smooth (not long, less than a minute).
- Next, add your flour, baking soda, and salt to a mixing bowl. Slowly pour your banana mixture into this flour mixture and stir until just just combined. Stir in your chopped raspberries and white chocolate chips.
- Divide this batter into your prepared muffin tins.
- Pop in the oven and bake about 18 minutes or until lightly browned on the edges and a toothpick inserted in the middle comes out clean.
- Allow to cool at least five minutes before removing and enjoying. Store your muffins at room temp.