Banana Raspberry Muffins Recipe
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
Protein 3g
Fat 6g
Fiber 3g
Sugar 12g
Nutritional values vary based on ingredient substitutions
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