This is what happens when your brown bananas meet a handful of tart raspberries: one bowl, one bake, and raspberry banana muffins ready in under 30 minutes. Frozen raspberries fold right into the batter without turning it pink, so you get a golden top and a moist, tender crumb every time.
If you're into easy, bold-flavored bakes, you should also try my Calamansi Muffins and Ube Muffins. Both are just as simple and just as good with coffee.
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I'm totally guilty of buying bananas with the full intention of letting them ripen until they're practically black. There's something weirdly satisfying about watching them get all caramelized and sweet. That's when I know it's baking time.
You'll see in this recipe that I actually set aside a bunch of bananas on purpose. Half ended up in these muffins, and the other half turned into eggless banana muffins, because of course I ran out of eggs. That's another story.
I've also been on a raspberry kick lately, adding them to pretty much everything. So when the super ripe bananas met those tart little berries, this recipe just kind of happened, and it stuck.
Jump to:
- Why You'll Love This Recipe
- What You’ll Need From The Pantry
- Quick Swaps & Add-ins
- Let’s Make These Muffins
- Variations to Try
- How to Store Them (if they last that long)
- A few things I’ve learned along the way
- Recipe FAQs
- More Easy Muffins and Breads
- More Recipes That Uses Ripe Bananas
- Raspberry Banana Muffins
Why You'll Love This Recipe
- One bowl, less cleanup
- Uses pantry staples
- Freezer-friendly for meal prep
- Not overly sweet
- Great for using up ripe bananas
What You’ll Need From The Pantry
This is just an overview. Jump down to the full recipe card for exact amounts and detailed instructions.
- Very ripe bananas: The more brown spots, the better. They mash easier and add more natural sweetness, so you're not relying as much on the sugar.
- Raspberries: I use them straight from the freezer. Cold berries hold their shape when you fold them in, so you don't end up with pink streaks running through the batter.
- All-purpose flour: Gives the muffins structure. Stir just until it disappears into the batter; overmixing is what makes muffins dense instead of tender.
- Baking powder & baking soda: Both are doing different jobs here. Baking soda reacts with the acidity from the bananas, baking powder handles the rest of the lift.
- Salt: Just a pinch, but it keeps the muffins from tasting flat and one-note sweet.
- Butter: Melted, not softened. It adds richness without the extra step of creaming.
- White sugar: Sweetens things, but since ripe bananas already bring a lot of natural sweetness, this recipe doesn't need much.
- Eggs: Bind everything together and add a little extra moisture.
- Cinnamon & nutmeg: A small amount goes a long way here. It rounds out the banana flavor instead of competing with the raspberries.
See recipe card for quantities.
Quick Swaps & Add-ins
- Butter: Swap in coconut oil for a dairy-free version.
- Flour: Swap half for whole wheat flour if you want more fiber. Using all whole wheat will make the muffins denser.
- Sugar: Brown sugar adds a caramel note if you want it.
- Raspberries: Swap in blueberries or blackberries if that's what you have on hand.
- Add-ins: Chocolate chips or chopped nuts for extra texture.
Let’s Make These Muffins
Start by preheating your oven to 350°F. Line a muffin tin with paper liners or lightly grease it, whatever works for you.
Grab your ripe bananas and mash them up in a large mixing bowl until they're smooth. Whisk in the melted butter, sugar, and eggs. It'll look a little lumpy at first. That's fine. Keep going until everything is well blended.
In a separate bowl, mix your dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and a pinch of nutmeg. Gently fold those into your banana mixture. Try not to overmix; just stir until the flour disappears.
Now toss in the raspberries. If you're using frozen ones, which I recommend since they hold their shape better, don't thaw them first. Fold them in gently so they don't bleed too much into the batter.
Scoop the batter into your muffin cups, filling each about ¾ full. Bake for 20 to 25 minutes, or until the tops are golden and a toothpick comes out clean.
Let the muffins cool a bit in the pan, then transfer them to a wire rack. Once they're cool enough to handle, treat yourself to a warm, fruity muffin (or two). They're perfect for breakfast, snack time, or whenever your sweet tooth kicks in.
Variations to Try
- Chocolate Chip Raspberry: Fold in a handful of chocolate chips along with the raspberries.
- Streusel Topping: Add a simple butter, flour, and brown sugar crumble on top before baking for extra texture.
- Mini Muffins: Use a mini muffin pan and cut the bake time down to about 12 to 15 minutes.
How to Store Them (if they last that long)
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 2 months.
A few things I’ve learned along the way
- Toss the raspberries in a spoonful of flour before folding them in. It helps keep them from sinking to the bottom of the muffin.
- Fill the muffin cups closer to the top, not just ¾ full, if you want a taller, domed top.
- Let the butter cool slightly before mixing it into the bananas. If it's too hot, it can start cooking the eggs.
Recipe FAQs
Both work great, but I lean toward frozen. They’re easier to fold in without turning the batter pink. Just toss them in straight from the freezer—no need to thaw.
Super ripe bananas and not overmixing the batter. Also, room temperature butter and eggs help everything blend smoothly.
Nope, use them frozen. Thawed raspberries get mushy and bleed into the batter too much.
Overmixing the batter—it makes them tough and dense. Stir just until everything comes together, then stop.
Butter gives better flavor, oil keeps them extra moist. I use butter here for taste, but you can sub oil if you prefer a softer texture.
More Easy Muffins and Breads
More Recipes That Uses Ripe Bananas
Raspberry Banana Muffins
Equipment
- muffin pan
- MIxing Bowl for dry ingredients
- MIxing Bowl for wet ingredient
- hand mixer optional
Ingredients
- 1½ cup All-purpose flour 220 grams
- 2 teaspoon Baking powder
- ¼ teaspoon Baking soda
- ½ teaspoon Salt
- ⅓ cup Butter
- ⅔ cup White sugar
- 2 large Eggs
- 3 large bananas
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- 1 ½ cup raspberries frozen preferred
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, mash the bananas until smooth.3 large bananas
- Whisk in melted butter, sugar, and eggs until fully combined.⅓ cup Butter, ⅔ cup White sugar, 2 large Eggs
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.1½ cup All-purpose flour 220 grams, 2 teaspoon Baking powder, ¼ teaspoon Baking soda, ½ teaspoon Salt, 1 teaspoon Cinnamon, ¼ teaspoon Nutmeg
- Add the dry ingredients to the wet mixture and stir until just combined—do not overmix.
- Gently fold in the raspberries (frozen is best to prevent bleeding).1 ½ cup raspberries frozen preferred
- Divide the batter evenly between the muffin cups, filling each about ¾ full.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- Enjoy warm or at room temperature!
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