This is what happens when your brown bananas meet a handful of tart raspberries - the perfect muffin combo! You'll have warm, bakery-style raspberry banana muffins ready in under 30 minutes with minimal cleanup.
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—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... but that’s another story).
I’ve also been on a raspberry kick lately. I’ve been adding them to pretty much everything. So when the super ripe bananas met those tart little berries, this muffin combo just kind of happened—and it works.
Jump to:
- Why You'll Love This Recipe
- What You’ll Need From The Pantry
- Quick Swaps & Add-ins
- Let’s Make These Muffins (You’ve Got This)
- Want to change it up? Try these
- How to Store Them (if they last that long)
- A few things I’ve learned along the way
- Recipe FAQs
- More Easy Muffins, Cupcakes, and Breads
- More Recipes That Uses Ripe Bananas
- Easy Raspberry Banana Muffins
Why You'll Love This Recipe
- One-bowl recipe—less cleanup.
- Uses pantry staples.
- Freezer-friendly for meal prep.
- Not overly sweet—just right.
- 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: Adds natural sweetness and moisture.
- Raspberries: Fresh or frozen; adds tartness and color.
- All-purpose flour: Provides structure.
- Baking powder & baking soda: Leavening agents.
- Salt: Enhances flavor.
- Butter: Adds richness.
- White sugar: Sweetens the muffins.
- Eggs: Binds ingredients together.
- Cinnamon & nutmeg: Adds warmth and depth
See recipe card for quantities.
Quick Swaps & Add-ins
- Butter: Use coconut oil for a dairy-free option.
- Flour: Swap half with whole wheat flour for added fiber.
- Sugar: Brown sugar adds a caramel note.
- Add-ins: Chocolate chips or chopped nuts for extra texture
Let’s Make These Muffins (You’ve Got This)
Start by preheating your oven to 350°F. Line a muffin tin with paper liners or lightly grease it—whatever works for you.
Now grab your ripe bananas and mash them up in a large mixing bowl until they’re nice and smooth. Once that’s done, whisk in the melted butter, sugar, and eggs. It’ll look a little lumpy at first, but that’s totally fine. Keep going until everything is well blended.
In a separate bowl, mix together your dry ingredients—flour, baking powder, baking soda, salt, cinnamon, and a pinch of nutmeg. Then, gently fold those into your banana mixture. Try not to overmix; just stir until the flour disappears.
Here’s the fun part: toss in the raspberries. If you’re using frozen ones (which I recommend because they hold their shape better), don’t thaw them. Just 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. Pop the tray into the oven and bake for about 20–25 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, go ahead—treat yourself to a warm, fruity muffin (or two). They’re perfect for breakfast, snack time, or whenever your sweet tooth kicks in.
Want to change it up? Try these
- Chocolate Chip Raspberry: Add chocolate chips for sweetness.
- Blueberry Banana: Swap raspberries with blueberries.
- Streusel Topping: Add a crumbly topping for texture.
- Dairy-Free: Use plant-based butter and milk alternatives.
- Mini Muffins: Use a mini muffin pan for bite-sized treats
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
- Don't overmix the batter; it can make muffins tough.
- Use very ripe bananas for natural sweetness.
- Gently fold in raspberries to prevent them from breaking.
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, Cupcakes, and Breads
More Recipes That Uses Ripe Bananas
Easy 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.
- Whisk in melted butter, sugar, and eggs until fully combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and 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).
- 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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Notes
- Don't overmix the batter; it can make muffins tough.
- Use very ripe bananas for natural sweetness.
- Gently fold in raspberries to prevent them from breaking. I prefer frozen raspberries but fresh ones are OK too!
