Raspberry White Chocolate Banana Muffins
Indulge in the bliss of our Raspberry White Chocolate Banana Muffins, where juicy raspberries meet creamy white chocolate in a moist, fluffy treat! Perfect for a midday pick-me-up or a sweet ending to your day, these muffins are a delightful way to satisfy your cravings while enjoying the goodness of ripe bananas. Get ready to elevate your snack game with this scrumptious recipe!
Prep
15
min
Cook
25
min
Serves
18
people
Level
beginner
📝 Ingredients
Serves 18🥬Fresh Produce(2)
- 2 bananas (mashed)
- 300g raspberries (frozen) (10.6 oz)
🥛Dairy & Eggs(3)
- 1 egg
- 2 egg whites
- 100ml milk (3.38 fl oz)
🫙Pantry Staples(5)
- 2 tsp baking powder (10 ml)
- 50g oil (1.76 oz)
- 180g spelt flour (1.44 cup)
- 1 splash of vanilla extract/pod
- 40g white chocolate (1.41 oz)
🧂Spices & Seasonings(1)
- 1 pinch of salt
📦Other(2)
- 150g erythritol (or other sweetener) (5.29 oz)other sweetener
- 100g protein powder/oat flour/or ground almonds (3.53 oz)oat flour or ground almonds
👨🍳 Instructions
- 1
Mash the bananas and then gradually stir in all the ingredients.
- 2
Finally, fold in the raspberries and white chocolate, then bake in the oven.
💡 Pro Tips
- ✓Mash bananas to 75% smoothness leaving small chunks because overmashed bananas release excess moisture that creates dense, gummy muffins.technique75% smoothness
- ✓Toss raspberries and white chocolate chips in 1-2 tablespoons of flour before folding in to prevent them from sinking during baking due to density differences.technique1-2 tablespoons flour
- ✓Mix wet and dry ingredients until just combined (10-12 gentle folds) because overmixing develops gluten strands that create tough, tunneled muffins instead of tender crumb.technique10-12 folds
- ✓Bake at 375°F for the first 5 minutes then reduce to 350°F to create initial lift from steam while preventing over-browning of sugars in bananas and white chocolate.timing375°F then 350°F, 5 minutes
- ✓Use frozen raspberries directly from freezer without thawing because thawed berries release 60% more juice that turns batter purple and creates soggy spots.ingredient60% more juice
Share this recipe
Prep
15
min
Cook
25
min
Serves
18
people
Level
beginner
Share this recipe
Raspberry White Chocolate Banana Muffins
Indulge in the bliss of our Raspberry White Chocolate Banana Muffins, where juicy raspberries meet creamy white chocolate in a moist, fluffy treat! Perfect for a midday pick-me-up or a sweet ending to your day, these muffins are a delightful way to satisfy your cravings while enjoying the goodness of ripe bananas. Get ready to elevate your snack game with this scrumptious recipe!
📝 Ingredients
Serves 18🥬Fresh Produce(2)
- 2 bananas (mashed)
- 300g raspberries (frozen) (10.6 oz)
🥛Dairy & Eggs(3)
- 1 egg
- 2 egg whites
- 100ml milk (3.38 fl oz)
🫙Pantry Staples(5)
- 2 tsp baking powder (10 ml)
- 50g oil (1.76 oz)
- 180g spelt flour (1.44 cup)
- 1 splash of vanilla extract/pod
- 40g white chocolate (1.41 oz)
🧂Spices & Seasonings(1)
- 1 pinch of salt
📦Other(2)
- 150g erythritol (or other sweetener) (5.29 oz)other sweetener
- 100g protein powder/oat flour/or ground almonds (3.53 oz)oat flour or ground almonds
👨🍳 Instructions
- 1
Mash the bananas and then gradually stir in all the ingredients.
- 2
Finally, fold in the raspberries and white chocolate, then bake in the oven.
💡 Pro Tips
- ✓Mash bananas to 75% smoothness leaving small chunks because overmashed bananas release excess moisture that creates dense, gummy muffins.technique75% smoothness
- ✓Toss raspberries and white chocolate chips in 1-2 tablespoons of flour before folding in to prevent them from sinking during baking due to density differences.technique1-2 tablespoons flour
- ✓Mix wet and dry ingredients until just combined (10-12 gentle folds) because overmixing develops gluten strands that create tough, tunneled muffins instead of tender crumb.technique10-12 folds
- ✓Bake at 375°F for the first 5 minutes then reduce to 350°F to create initial lift from steam while preventing over-browning of sugars in bananas and white chocolate.timing375°F then 350°F, 5 minutes
- ✓Use frozen raspberries directly from freezer without thawing because thawed berries release 60% more juice that turns batter purple and creates soggy spots.ingredient60% more juice