While our family was in town we decided to head to Cannon Beach for the day. We stopped by a great little farmer's market while we were there and I found some plump and juicy raspberries and blueberries that I couldn't resist. I decided to make muffins with the last of the berries and a very ripe banana that needed to be used up. I used whole wheat flour and added low fat yogurt instead of butter. My husband and children LOVED these muffins. They were moist, flavorful and so delicious - they gobbled up the whole batch for breakfast.
Banana, Blueberry and Raspberry Muffins:
Recipe and photos by For the Love of Cooking.net
- 1 3/4 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 1/2 cup of vegetable oil
- 1/2 cup of low fat vanilla yogurt
- 1 tsp vanilla extract
- 1 very ripe banana
- 1 cup fresh blueberries
- 3/4 cup fresh raspberries
Preheat the oven to 350 degrees. Coat a muffin tray with cooking spray. In a large bowl, mix the flour, baking powder, salt, and baking soda until well combined. In another bowl, mix the egg, oil, yogurt, vanilla, white sugar, brown sugar and mushed banana until mixed thoroughly. Slowly combine the dry ingredients into the wet ingredients without over mixing. Add half of the blueberries and fold them into the batter.
Spoon the batter into the muffin tray then top each muffin with the raspberries and remaining blueberries - really push them inside the batter so the are stuffed. Bake for 18-20 minutes or until golden brown and a tester inserted into the muffin comes out clean.
Cool muffins on a rack then serve slathered with butter if desired. Enjoy!
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