Easy Raspberry Banana Muffins
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.
Servings: 12 muffins
Calories: 201kcal
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!
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!
Nutrition
Calories: 201kcal | Carbohydrates: 34.3g | Protein: 3.2g | Fat: 6.1g
