Made with ripe bananas and plump raspberries, these moist and flavorful Banana Raspberry Muffins are a great way to start the day.
My friends, you’ll love these ever-so delightful Banana Raspberry Muffins – a heavenly creation that brings together the moist, comforting taste of banana bread with the vibrant, tangy bursts of raspberry.
Each muffin is like a warm hug for your taste buds, enveloping you in its tender crumb and surprising you with pops of raspberry goodness.
Sprinkled with a dash of cinnamon for that cozy aroma, these muffins are not just a treat; they’re a mood lifter, perfect for brightening your breakfast table or adding a sweet touch to your afternoon snack time.
Imagine sitting by the window, a muffin in one hand and a cup of coffee in the other, as you take in the simple joys of life – that’s the experience these Banana Raspberry Muffins will bring.
Banana Raspberry Muffins are about the joy of baking and the pleasure of indulging in homemade treats. With their moist texture, delightful flavors, and the surprise of raspberries in every bite, these muffins are a surefire way to bring a smile to anyone’s face.
Whether you’re looking to spruce up your breakfast routine, searching for the perfect snack, or simply craving something sweet and satisfying, whipping up a batch of these muffins is the way to go!
Common Questions About Banana Raspberry Muffins
Can I Use Frozen Raspberries Instead of Fresh?
I don’t recommend using frozen raspberries for these muffins. They have a lot more moisture in them and will make the muffins soggy.
If you absolutely must use frozen raspberries instead of fresh, make sure to thaw them completely and drain as much of the recess liquid from them.
Also, be sure to pat them dry before folding them gently into the batter to avoid coloring the entire mixture pink. Then again, maybe you like it pink!
How Can I Make These Even Muffins Healthier?
Swap the all-purpose flour for whole wheat flour or oat flour, and consider using coconut sugar or maple syrup instead of granulated sugar for a healthier twist.
Can These Muffins Be Made Vegan?
Yes, by using almond milk instead of whole milk, a flax egg instead of a chicken egg, and substituting the butter with almond butter or another vegan alternative, you can enjoy delicious vegan Banana Raspberry Muffins.
Storage
I love baking a big batch of these sweet muffins. It makes for easy breakfasts through the rest of the week!
Refrigerator
Chill the muffins in an airtight container for up to a week, ensuring they remain deliciously fresh.
Freezer
Wrap the muffins individually in plastic wrap, then place them in a freezer bag. They can be frozen for up to 3 months.
Tips
It’s hard to go wrong with this recipe. I’ve got just a few things to remember when you’re baking these muffins, though.
- Don’t Overmix: For fluffy muffins, mix the batter until just combined.
- Room Temperature Ingredients: Ensure your wet ingredients are at room temperature to achieve a smooth batter.
- Gentle with Berries: Fold in the raspberries gently to avoid crushing them too much.
- Test for Doneness: Insert a toothpick into the center of a muffin; if it comes out clean, they’re ready.
Ingredients
When baking, it’s the simple ingredients that make all the difference. I always like to double-check all my measurements.
- Ripe bananas
- Unsalted butter
- Granulated sugar
- Brown sugar
- Large egg
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Ground cinnamon
- Fresh raspberries
How to Make Banana Raspberry Muffins
Tasty muffins are a great way to bring the family together. I don’t think there is anything better than a hot muffin right out of the oven!
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
- Combine the mashed bananas, melted butter, granulated sugar, brown sugar, and egg in a large bowl. 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.
Kitchen Supplies You’ll Need for Banana Raspberry Muffins
Have you ever tried the silicone muffin liners? For a little extra, you can have liners that will last you for years and work just as well as the paper ones!
- A large mixing bowl for combining your batter
- Muffin tins for creating perfectly shaped muffins
- Paper or silicone liners to ensure your muffins don’t stick
- A wire rack for cooling the muffins
What to Serve With Banana Raspberry Muffins
I like some fresh fruit with my muffins. Maybe a little bit of whipped cream on top! Nutella is always a good way to go as well.
- Pair with a steaming cup of coffee for a comforting breakfast
- Serve with a glass of cold almond milk for a refreshing snack
- Enjoy with a dollop of peanut butter for extra protein and flavor
Why You Should Make Banana Raspberry Muffins
A warm, delicious muffin on a chilly morning is really hard to beat. Sometimes life is about contrast. Sometimes it’s just about flavor!
- Perfectly Balanced Flavors: The sweet bananas and tart raspberries create a symphony of taste.
- Versatile: Great for breakfast, snacks, or even as a dessert.
- Crowd-Pleaser: These muffins are sure to delight both kids and adults alike.
- Meal Prep Friendly: Make a batch and enjoy delicious muffins throughout the week.
Variations and Add-Ins for Banana Raspberry Muffins
Here are just a few options to get your brain working on changing this recipe. I always love to experiment with my recipes. Let me know how it goes in the comments!
- Nutty Delight: Stir in some chopped walnuts or pecans for a crunchy texture.
- Chocolate Twist: Add chocolate chips for a decadent touch.
- Citrus Zing: Include a bit of lemon zest for a fresh, citrusy note.
- Spice It Up: Experiment with nutmeg or allspice for an additional layer of warmth.
If you love this easy muffin recipe, you’re going to love these other muffins too. Please click each link below to find the easy, printable recipe!
More Great Banana Recipes
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
Banana Raspberry Muffins
Ingredients
- 2 bananas ripe – mashed
- ½ cup butter melted – unsalted
- 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 raspberries fresh – not frozen
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
- Combine the mashed bananas, melted butter, granulated sugar, brown sugar, and egg in a large bowl. 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.
Equipment
- muffin tin
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Reader Interactions
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Share Your Thoughts