Recipe: Banana Raspberry Wine Muffins

I promised to have this recipe posted today, so please forgive my tardiness.  Here’s a yummy way to use up some of those browning bananas that we all seem to have from time to time.  This recipe is loosely based on one that I found on a Food TV recipe app, but their recipe called for a few ingredients that I either didn’t have or didn’t want to use.  I hope you’ll try it and see what works best for you.   I loved the lightly pale pink color but if you want to make them a touch more vibrant, I would suggest using some extra food coloring.  The taste was delicate… nothing was exceptionally strong (other than the banana), so it would be a fun addition to a luncheon or “afternoon tea” sort of thing.  I thought they were terrific… and since it started with a ‘real” recipe, you’re going to get it in “real” recipe form, complete with exact ingredients.  Score!

Ingredients:

  • 1/3 cup butter/margarine
  • 4 medium bananas, very ripe20140228-133053.jpg
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • 1/4 cup fat free egg substitute
  • 2 Tbs raspberry syrup
  • 2 Tbs white wine (I used James River Chardonel)
  • 1 tsp baking soda
  • 1 Tbs chia seeds
  • 1/8 tsp salt

Directions:

  1. Preheat oven to 350 degrees
  2. Melt butter/margarine and then mash bananas into butter
  3. Add sugar, egg, vanilla, raspberry syrup, and wine into the banana mixture
  4. Fold in remaining ingredients until just incorporated
  5. Spoon into 24 mini-muffin tins and bake in pre-heated 350 degree oven for 20-25 minutes.

I like to add a little sanding or raw sugar on top for decoration, but it’s not necessary.

I shared these with some random people at a recent event and they were highly complimentary of the taste and texture.  You can make these into 12 individual muffins, if you prefer, but this full recipe made a perfect set of 24 mini-muffins.  Great for sharing and just enough of a snack at only 102 calories per mini-muffin… yes?  Enjoy!

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