Got some bananas starting to spot on the counter? Perfect timing. These muffins only need one bowl, a fork, and less than 45 minutes from start to finish.
Ingredients :
- Ripe bananas — Truly ripe, with brown spots on the skin. At this stage, they are much sweeter than a classic yellow banana, and they provide most of the moisture. A firm banana just won’t give the same result.
- Raspberries — Fresh or frozen, both work. If using frozen, don’t thaw them before adding — they’ll hold their shape better and won’t dye the whole batter purple.
- Rolled oats — Old-fashioned rolled oats, not the ultra-fine instant porridge type. The latter absorb liquid too quickly and disappear into the batter. Regular oats keep a pleasant slight chew in the baked muffin.
- Maple syrup — Not the cheap ‘maple-flavored’ syrup that is actually just flavored glucose. Get the real stuff — maple should be among the first ingredients on the label. In this recipe, it’s not masked by other flavors, so you can taste the difference.
