Every couple weeks or so, I stand before my fridge and accept the challenge that it’s time to reorganize and clear out old food. It’s not fun. It’s not something I look forward to. And I hate hearing the beeping of the fridge telling me to hurry up and shut the door. But it has to be done. (Especially when the baking soda fresh fridge pack needs to be replaced.)
During this process, my creative juices start flowing and I often come up with random but delicious combinations. I hate wasting food, so it’s necessary that I find a way to use ingredients before they go bad. Don’t believe me? See: Clear the Fridge Bread Pudding. This time, I had a couple bananas past their prime, a cup or so of buttermilk, and some raspberries that I was tried of eating with my morning yogurt. Hence the creation of these banana raspberry buttermilk muffins!
I say this is a fairly healthy snack/breakfast. There’s not too much sugar. It’s not very sweet, although its very moist and flavorful– especially if you happen to have super ripe bananas and happen to score on sweet raspberries. The buttermilk helps to add a nice tart yet clean finish. It didn’t taste that good to me fresh from the oven, perhaps it was too hot and needed time to mellow out. But when Alex found them at room temperature, he ate TWO. If the chef boyfriend approves- well then, I must have done something right.
I didn’t intend to make a Valentines-y looking muffin; it kinda just turned out that way. You can totally serve these alongside my baked egg dish and coffee cocktail for the ultimate breakfast in bed!
Breakfast in bed sounds so good because I’m so lazy most mornings. However, the more I think about it, I’m not sure how I feel about all the possible spills and crumbs. But hey, it’s Valentine’s Day- so why not?
Note: I added cocoa nibs because I wanted a little crunch and some textural contrast. Next time, I think I’ll add some chopped pecans and fold some cocoa nibs into the batter as well.
- 1 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp fine sea salt
- 1/3 cup butter, melted
- 1 large egg, room temperature, lightly whisked
- 1 cup low-fat buttermilk, room temperature
- about 3/4 cup mashed ripe bananas
- 1/2 cup raspberries
- additional raspberries, to garnish
- cocoa nibs, to sprinkle
- powdered sugar, to garnish
- Preheat oven to 375 degrees F. Line muffin tin with cupcake liners. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine melted butter, whisked egg, and buttermilk. Add to dry mixture. Stir together using a sturdy spatula.
- Add mashed bananas and stir until incorporated. Gently fold in raspberries.
- Use an ice cream scooper to distribute batter among prepare muffin tin. Fill tins about 3/4's full and sprinkle cocoa nibs on top.
- Bake for 18-22 minutes until muffins are golden brown and toothpick inserted in center of muffin comes out clean. Let cool in tin for 3-5 minutes. Then unmold and allow to cool to room temperature on wire rack.
- Sift powdered sugar on top of cooled muffins. Garnish with additional cocoa nibs and raspberries as desired.