Banana Raspberry Muffins

These yummy banana raspberry muffins are the perfect combination of tart raspberries and sweet bananas. They're great for an on-the-go breakfast or snack and are a lovely addition to any brunch menu.

Course Breakfast, brunch

Cuisine American

Keyword Banana Raspberry Muffins

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 203kcal

Author Ang Paris

Equipment

Muffin Tins – Two 12 Count
Rubber Spatula
Cookie Scoop

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

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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.

Notes

Yield

Alternatively, this recipe will make approximately 48 mini muffins or 12 jumbo 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.

Nutrition