Banana Raspberry Muffins
Grab those overripe bananas and whip up a batch of these raspberry banana muffins. Fresh raspberries and mashed bananas are combined in one breakfast-style muffin. Mixing these banana raspberry muffins takes no time, and they’re perfect to pair with a large cup of coffee or tea.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
You can serve up these healthy muffins all year round for breakfast or a snack. The juicy raspberries offer a tart component to these sweet muffins. Grab a large mixing bowl and get to mixing, and before you know it, the whole home smells of freshly baked muffins.
Now, if you would like to try more muffins, let me share more of my favorite recipes. Whip up a batch of these sourdough discard banana muffins, healthy mixed berry muffins, or these jumbo banana muffins.
Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- bananas
- butter
- granulated sugar
- brown sugar
- egg
- all-purpose flour
- baking soda
- baking powder
- salt
- ground cinnamon
- fresh raspberries
Instructions
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
Grab a mixing bowl or stand mixer and whip up the mashed bananas, melted butter, sugars, and eggs. Mix to combine.
Whisk the flour, baking soda, baking powder, salt, and cinnamon in a separate small bowl.
Add the dry ingredients to the wet batter and mix until it is combined.
Fold in the raspberries and mix lightly. The fresh fruit can break down if you mix too much.
Spoon the muffin batter into the muffin pan with muffin liners.
Bake as directed, then allow the muffins to cool on a wire rack cooling rack.
Variations
Here are a few ways to change this banana muffin batter recipe.
- Chocolate Chips: You can add chocolate chips, from dark chocolate chips to white chocolate or even semi-sweet chocolate chips to the tasty muffins. Add around 1/2 cup of chops to the banana mixture when folding the berries.
- Berry Blast: For a twist of flavor, reach for strawberries, raspberries, and blueberries. The raspberries’ tartness will still be present, as will the blueberries’ and strawberries’ sweetness.
- Nuts: Want to add some nuts to the batter for a nice crunch option? Pecans, walnuts, or even slivered almonds would be a great option.
- Gluten-Free: Feel free to make these muffins gluten-free by substituting gluten-free flour for all-purpose flour.
See this banana cranberry bread for another great banana-flavored dessert.
Equipment
Reach for a muffin tin, paper liners, mixing bowls, measuring cups, and a separate bowl for wet and dry ingredients. If you don’t want to use a large bowl for mixing the batter you can use a stand mixer. Then, for storing, I do recommend reaching for an airtight container.
Storage
If you have any fluffy muffins left over, simply store them in an airtight container in the fridge for up to 4-5 days. You can eat these muffins straight from the fridge or warm them up in the microwave for a fresh, out-of-the-ro flavor.
You can also freeze the muffins if you would like. Freeze for 2-3 months, and then thaw in the fridge or on the counter for 30 minutes to an hour. Then eat these as a breakfast option or afternoon snack.
Wendy’s Test Kitchen Tips
- Reach for ripe, fresh, tart raspberries. If necessary, thaw frozen raspberries and mix them into the muffin batter.
- Fully mash the large bananas into a complete mash. If you leave too large of chunks it will affect the texture of the muffins.
- Place liners in the muffin cups or grease your pan to prevent the muffins from sticking.
- Slowly fold the dry ingredients into the wet ingredients.
FAQs
If you prefer a less sweet muffin, you can use less sugar. Feel free to reduce the sugar by half if you would like.
Using larger bananas will help add more moisture to the muffins. You can also use all brown sugar and skip the white sugar or use coconut sugar for a moister texture.
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.
Banana Raspberry Muffins
Equipment
- mixing bowls
- Muffin Tin
- cupcake liners – optional
Ingredients
- 2 ripe bananas mashed
- ½ cup unsalted butter melted
- ½ cup granulated sugar
- ¼ cup brown sugar packed
- 1 large egg
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
- In a large bowl, combine the mashed bananas, melted butter, granulated sugar, brown sugar, and egg.
- Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Gently fold in the fresh raspberries, being careful not to crush them too much.
- Spoon the batter into the muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
