Banana-Raspberry Muffins with Almonds Banana-Raspberry Muffins with Almonds

Banana-Raspberry Muffins with Almonds

Julie O'Hara for NPR
Banana-Raspberry Muffins with Almonds
Julie O'Hara for NPR

Whole-wheat pastry flour is lower in protein than regular whole-wheat flour, resulting in tender baked goods that are still high in fiber. A small amount of unbleached all-purpose flour helps add structure.

If you don't have whole-wheat pastry flour, use half all-purpose and half regular whole-wheat. Ground flax seeds are available at health food stores and many supermarkets.

Makes 12

1 1/2 cups whole-wheat pastry flour

1/2 cup unbleached all-purpose flour

3/4 cup sugar

2 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1 large egg

3 tablespoons canola oil

3/4 cup buttermilk

1/2 teaspoon almond extract (1 teaspoon of vanilla extract may be substituted)

3/4 cup mashed ripe banana (from 1 to 2 bananas)

3 tablespoons ground flax seeds

1 rounded cup fresh or frozen (not defrosted) raspberries, cut in half if large

2 to 3 tablespoons sliced almonds

Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners.

In a large bowl, whisk together the flours, sugar, baking powder, baking soda, cinnamon and salt.

In another bowl, lightly whisk the egg with the oil, buttermilk, extract and mashed banana; add to the flour mixture and stir until flour is barely moist. Gently fold the flax and raspberries into the batter.

Use a scoop or a quarter-cup measure to fill prepared muffin cups with batter, reaching almost to the top. Sprinkle with sliced almonds. Bake for 20 to 22 minutes, or until a toothpick comes out clean and edges of muffins are golden. Cool in pan for 5 minutes, then transfer to a wire rack. Eat warm or at room temperature.

To freeze, cool completely and transfer to a zip-top freezer bag. Defrost overnight in the refrigerator or for 1 to 2 hours at room temperature.