OMG literally 15 min
Dear foodie, do you feel hesitant when reading the title? You might think your 3 ingredient muffins will come out with an eggy taste, we thought the same. Don’t worry about this in fact, ripe bananas will make your raspberry egg muffins taste like a dessert!
You can experience the blissful pleasure of having dessert for breakfast or a healthy post-workout snack.
But wait, there’s more!
Only this dessert is low in carbs, fat, and sugar, packed with protein and potassium, needs just 3 ingredients and will take you literally 15 min to whip up.
When you’ve made this easy raspberry banana muffin recipe, you can experiment endlessly with all kinds of berries and other fruits you like. Or make it entirely amazing with a little smear of dairy-free nut paste.
2 ripe bananas - mashed (If you like your muffins on the sweeter side, keep in mind the ripest bananas are the sweetest)
(approximately) 1 cup of raspberries
butter or cookingspray
(mini) muffin or cupcake tin
Preheat oven to 375°F / 190°C
In a bowl, mash the bananas.
Whisk in the eggs until combined.
Grease a mini muffin tin with butter or cooking spray.
Add a few berries to each compartment. Pour the banana-egg mixture until each compartment is filled.
Bake for approximately 12 minutes or until mixture appears set.
The muffin tin and tableware are from Kookpunt.