These delicious Banana Raspberry Muffins will add a bit of sweetness and nutrition to your mornings - or any time of the day! You'll love this easy and versatile recipe for making sweet and tart muffins.
Jump to:
Raspberry banana muffins are a delicious and nutritious treat. These delicious muffins are packed with fiber, vitamins, and antioxidants, making them a great snack or breakfast option.
These are perfect for weekend baking, and they will make your hectic mornings a little easier. I also love including these as mini muffins for a brunch spread.
Ingredients
This is meant to be a brief overview of our easy recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- Bananas: Choose ripe bananas. The more ripe the bananas, the sweeter they will be.
- Butter and Salt: I recommend using unsalted butter when baking to control the amount of salt in the recipe.
- All-Purpose Flour: For gluten-free muffins, use a 1:1 gluten-free flour substitute.
- Sugars: This recipe calls for both granulated and brown sugar. Note that you may wish to omit a teaspoon of granulated sugar if your bananas are very sweet. On the other hand, if your raspberries are more tart, you may wish to add a teaspoon of granulated sugar.
- Raspberries: Using fresh raspberries for this recipe is best. Frozen raspberries have more moisture content and will cause the muffins to not rise and bake correctly.
You will also need an egg, baking soda, baking powder, and cinnamon.
Variations:
- Add some crunch to your muffins with a ½ cup of slivered almonds or chopped walnuts.
- For additional nutritional benefits, replace two tablespoons of flour with toasted wheat germ.
Out of something you need? Check out our free ingredient substitutions printable!
Ang's Recipe Tips
- Don't overmix the batter so the muffins stay light and fluffy.
- Use a cookie scoop to portion the muffin batter evenly.
Serving Suggestions
For holidays, I love putting out brown sugar butter or copycat Texas Roadhouse butter with these muffins.
Storage
To Store: Leftover banana and raspberry muffins should be stored in an airtight container or zip-top bag. They will last 3-4 days on the counter and perhaps an extra day if refrigerated. (These are my favorite airtight containers.)
To Freeze: Allow the muffins to cool completely. Individually wrap each muffin with plastic wrap or foil and place it into a freezer bag. Repeat with additional muffins. Remove any extra air from the bag. Label and store in the freezer for up to 3 months.
To Thaw: Muffins can be thawed in the fridge overnight, on the countertop at room temperature, or unwrapped and microwaved on 50% powder in 30-second intervals.
Not ready to make this banana raspberry muffin recipe yet?
You're going to want to add this recipe to your meal plan! When you do make it, please come back and comment and leave me a 5-star rating below!
Banana Raspberry Muffins
As an Amazon Associate, I earn from qualifying purchases.
Ingredients
- 4 medium ripe bananas approximately 1¼ to 1⅔ cups mashed
- 1 cup unsalted butter melted
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon optional
- 2 cups fresh raspberries
Instructions
- Preheat the oven to 375°F. Line two 12-cup muffin tins with paper liners or grease the cups.
- In a large bowl, mash the bananas.4 medium ripe bananas
- Mix in the butter, sugars, and egg and beat to combine.1 cup unsalted butter, 1 cup granulated sugar, ½ cup brown sugar, 2 large eggs
- In a seperate bowl, whisk together the dry ingredients.3 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon ground cinnamon
- Add the dry ingredients to the wet ingredients a little bit at a time. Once the dry ingrdients are incorporated stop mixing.
- Use a rubber spatula to gently fold the raspberries into the batter. Take care not to crush the berries.2 cups fresh raspberries
- Use a large spoon or cookie scoop to portion out the muffin batter into the pans. Take care to fill them two-thirds full.
- Bake for 18-20 minutes until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let rest 5 minutes before moving them to a wire baking rack to cool completely.
Equipment
- Muffin Tins – Two 12 Count
Notes
Nutrition
Similar Recipes
If you like this easy recipe, then next time, you'll also want to try our salted caramel banana bread or cinnamon banana bread muffins.
I know you'll also enjoy these delicious recipes:
Comments
No Comments