Banana Raspberry Muffins

Here’s another perfect on-the-go any time of day snack. This batch of beautiful, healthy banana and raspberry muffins are made with yogurt, homemade apple sauce (easy as pie, by the way) and sweetened with a little bit of natural cane sugar and a smidgen of honey.

I used half all-purpose flour and half whole grain spelt flour. Be sure to use a proper tablespoon measure for the yogurt, otherwise you’ll likely need to using heaping tablespoons if using a regular soup spoon. Yes, I cheat and do this often enough too! But as I have learned after many failed attempts – baking is science, one to be exacted and although my kitchen is seldom a laboratory, I have learned how important it is to follow proper measures.

I prefer art. And cooking is definitely an art — creativity, instinct (or rather intuition), a sense of taste and endless possibilities! These were yummy, enjoy!

Banana Raspberry Muffins
5 from 1 vote
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Banana Raspberry Muffins

A healthy batch of banana raspberry muffins made with yogurt, homemade apple sauce and a touch of mascobado and smidgen of honey. Naturally sweet and delicious!

Course Breakfast, Snack
Category American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 181 kcal
Autor elle

Ingredients

  • 2 1/4 cups all-purpose flour (alternatively, a mix of spelt and whole wheat) (300 g)
  • 2 tablespoons soft brown sugar (I recommend GEPA organic raw cane sugar Mascobado)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup fine-cut oats (100 g)
  • 1 cup homemade apple sauce (200 g) (peel, core, slice and cook your favorite apples in an adequate amount of water. As they begin to soften, add a pinch of cinnamon and mash)
  • 1 tablespoon honey
  • 2 eggs
  • 5 tablespoons plain yogurt (full-fat)
  • 2 ripe bananas, mashed
  • 1 cup frozen raspberries (100 g)

Method

  1. Preheat oven to 350°F / 180°C. Lightly grease or line a 12 hole muffin tin. Set aside.
  2. In a large bowl, stir together flour, brown sugar, baking powder, baking soda and oats. Add egg, yogurt, honey, bananas and applesauce; stir until just combined.
  3. Gently fold in the raspberries. Spoon batter into the muffin tin, dividing evenly among the cups.
  4. Bake in preheated oven for 20-25 minutes, until a toothpick inserted into center comes out clean. Cool in pan 5 minutes before removing to a wire rack to finish cooling. Serve warm or cool; store in an airtight container.

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