Try this Raspberry Banana Muffins recipe, or contribute your own.
Suggest a better descriptionSift together flour, baking powder, baking soda, and salt. Cream butter with sugar until fluffy. Beat in eggs. Puree bananas, sour cream and vanilla. Alternate add dry ingredients in 3 additions and banana mixture in 2 additions to the egg mixture. Beat enough to incorporate. Fold in raspberries and toasted almonds. Spoon into greased muffin tins and bake in a preheated 350 deg F oven for about 25 minutes, until puffed, browned and springy. Makes about 15 muffins.
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Serving Size: 1 Serving (115g) | ||
Recipe Makes: 15 Servings | ||
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Calories: 407 | ||
Calories from Fat: 160 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.8g | 24 % | |
Saturated Fat 9.2g | 46 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 174.8mg | 54 % | |
Sodium 211.1mg | 7 % | |
Potassium 97.8mg | 3 % | |
Total Carbohydrate 56.4g | 17 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 55.5g | ||
Protein 7.1g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 407
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