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Recipe: Raspberry Chocolate Chip Banana Bread Muffins

Recipe: Raspberry Chocolate Chip Banana Bread Muffins

Ingredients

2 ½ cups white whole wheat flour
1 tsp baking soda
¼ tsp salt
½ tsp ground cinnamon
¼ cup pure maple syrup
½ cup brown sugar (light or dark brown) loosely packed
1 cup mashed very ripe bananas (about 2 large)
¼ cup full fat sour cream
1 large egg, beaten
¾ cup milk (any milk you prefer)
½ cup semi-sweet or milk chocolate chips
1 ¾ cups fresh raspberries (frozen ok too)

Directions

Preheat oven to 350˚ Fahrenheit (177°C) with the rack in the middle. Grease a 12 count muffin pan with baking spray. If using muffin liners, spray them first so they don’t stick to the liners. This will make 15 muffins, if you have an extra muffin pan handy prep that as well.

In a large bowl whisk together the flour, baking soda, salt and cinnamon. Set aside.

In a separate bowl, whisk together the maple syrup and brown sugar getting out as many lumps as possible. Fold in the mashed banana, sour cream and beaten egg. Add the wet into the dry ingredients and mix to combine. Batter will be thick. Mix in the milk. Fold in the chocolate chips, then carefully the raspberries. Be very gentle with the berries so they don’t turn the batter pink. Do not overmix the batter as it will toughen the muffins.

Evenly divide the batter between the muffin tins, filling to the top. Top with more chocolate chips if desired. Bake for 17-18 minutes, until you see light brown edges. A toothpick inserted into the centers should come out virtually crumb-free. If you are using the same pan for the three extra muffins, fill the empty muffin time halfway with water so the muffins bake evenly and your pan doesn’t warp.

Let the muffins cool for 10 minutes before removing from the muffin pan. Transfer to a wire rack to cool completely.

~ Marla Meridith

Recipe: Maple Pecan Morning Muffins

Ingredients

Directions

~ Marla Meridith

Banana White Chocolate Chip Muffins

Ingredients

Directions

~ Marla Meridith

Recipe: Maple Pecan Morning Muffins

We love these Maple Pecan Morning Muffins recipe that are quick and easy to bake up. They are a just right breakfast that you will crave as an afternoon snack too!

12 muffins

2 cups unbleached all-purpose flour
1/2 cup packed light brown sugar
2 tsp baking powder
1/2 tsp Kosher salt
3/4 cup whole milk
1/2 cup unsalted butter, melted
1/2 cup pure maple syrup
1/4 cup 2% Greek yogurt
1 large egg
1/2 tsp pure vanilla extract
–streusel topping
3 tbsp unbleached all-purpose flour
3 tbsp light brown sugar
2 tbsp finely chopped pecans
1/2 tsp ground cinnamon
2 tbsp cold butter

Preheat oven to 400˚ with the rack in the middle. Prepare a standard muffin pan with liners.
In a large bowl whisk together the flour, sugar, baking powder and salt.
In another large bowl, whisk together the milk, butter, maple syrup, yogurt, egg and vanilla.
Stir the wet ingredients into the dry until just combined.
In a bowl combine the streusel topping ingredients until crumbly.
Fill the muffin cups 3/4 full. Top each muffin cup with some streusel.
Bake for 16-20 minutes or until a toothpick comes out virtually crumb free.
Cool for 5 minutes, then remove muffins from the pan and transfer to a wire rack to cool completely.

~ Marla Meridith

Banana White Chocolate Chip Muffins

Ingredients

Directions

~ Marla Meridith