Banana Raspberry Muffins Recipe

Table of Contents

These Banana Raspberry Muffins are moist naturally sweet and packed with fruity flavors The combination of ripe bananas and tart raspberries creates a perfect balance making them a great breakfast snack or even dessert Whether you are baking for your family or meal-prepping for the week these muffins are a wholesome and satisfying option

Preparation Details

Prep Time 10 minutes

Cook Time 18–22 minutes

Total Time 30–35 minutes

Servings 12 muffins

Ingredients

Wet Ingredients

2 ripe bananas mashed

1/3 cup vegetable oil

1/2 cup sugar adjust to taste

1 egg beaten

1 teaspoon vanilla extract

1/2 cup milk or yogurt for extra moisture

Dry Ingredients

1 1/2 cups all-purpose or whole wheat flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh or frozen raspberries

Instructions

Preheat Oven Set your oven to 350°F 175°C and line a muffin tin with paper liners or lightly grease it

Prepare Wet Ingredients In a large bowl mash the bananas until smooth Add oil sugar beaten egg vanilla extract and milk Mix until combined

Mix Dry Ingredients In a separate bowl whisk together flour baking soda and salt

Combine Gradually add the dry ingredients into the wet mixture stirring gently until just combined

Fold in Raspberries Gently stir in the raspberries being careful not to overmix as this can make the batter tough

Fill Muffin Cups Spoon the batter into the muffin tin filling each cup about three fourths full

Bake Place in the oven and bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean

Cool and Serve Let the muffins cool in the pan for about five minutes then transfer them to a wire rack to cool completely Enjoy warm or at room temperature

Baking Tips for Perfect Muffins

Use overripe bananas The riper the bananas the sweeter and more flavorful your muffins will be

Do not overmix the batter Stir until just combined to keep muffins light and fluffy

Use frozen raspberries if needed No need to thaw them just toss them in flour before mixing to prevent bleeding into the batter

Add crunch Sprinkle some chopped nuts or oats on top before baking for added texture

Make it healthier Swap white sugar for honey maple syrup or coconut sugar Use whole wheat flour for added fiber

Frequently Asked Questions

Can I make these muffins gluten free
Yes Substitute the all-purpose flour with a gluten free flour blend Ensure it contains xanthan gum or add one half teaspoon for better texture

Can I store these muffins
Absolutely Store them in an airtight container at room temperature for up to three days or refrigerate for up to a week Freeze for up to three months and reheat as needed

Can I use other fruits
Yes Swap raspberries for blueberries strawberries or blackberries for a different flavor profile

Can I make these dairy free
Yes Replace milk with almond oat or coconut milk

Nutrition Information Per Muffin Approximate

Calories 180

Carbohydrates 30g

Conclusion

These Banana Raspberry Muffins are not only easy to make but also incredibly tasty and versatile They make for a quick breakfast healthy snack or sweet treat with a cup of tea or coffee With simple ingredients and minimal effort you will have delicious homemade muffins that everyone will love