Raspberry-Banana Valentine's Day Muffins
- 2 very ripe medium bananas, mashed
- 1 cup frozen raspberries, thawed
- 1 cup almond flour
- 1/2 cup all-purpose flour
- ½ cup Califia Farms Almondmilk Creamer
- ½ cup maple syrup
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt (I used Himalayan pink salt, which I feel like isn't as salty as regular table salt?)
- 2 large eggs
- ¼ cup salted butter, melted
- 8 squares (80 grams) A Touch of Sea Salt Lindt Dark Chocolate, crumbled
- 1 jar Justin’s Chocolate Hazelnut Butter (optional; I have spoken before about what happens to me when I get my hands on this stuff.)
- festive baking cups
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, mix together flour, salt, baking powder, and baking soda and set aside.
- In another large bowl, melt butter before mixing in maple syrup and eggs until smooth.
- Mash in bananas.
- Stir in creamer and thawed raspberries with juice.
- Slowly add flour mixture to wet ingredients, stirring until well combined (though it's fine if everything still seems a little chunky).
- Now crumble in the chocolate (you can leave the pieces pretty large) and stir.
- Fill a muffin tin with baking cups and pour batter into them. You can pour it very nearly to the top, because these muffins won't rise very much.
- Bake for 20 to 25 minutes. (Mine baked for 23 minutes. They'll still look moist, but that's how I like 'em.)
- Spread each muffin with desired amount of Justin’s Chocolate Hazelnut Butter, but the muffins are so good that, honestly—and I never thought I'd say this—it's not even necessary.
As is essential for most Valentine’s Day treats, these muffins fill me with tenderness and longing. They’re soft and beautiful and glisten like gemstones. Do you know why? Because they’re so moist—almost wet—and fragrant with ripe bananas and a whole cup of juicy raspberries.
They look a little like blueberry muffins but they have no blueberries in them! The batter must’ve turned sort of lavender with the mixture of mashed up bananas and raspberry juice, and the baked muffins have bursts of bright pink and dark, melty chocolate. I made 15 today and I’ve already eaten six of them. (I could eat more, but I’m practicing restraint.)
I would recommend making these while listening to this Valentine Playlist on repeat. Happy Valentine’s Day, amantes!