Raspberry Banana Muffins
Raspberry banana muffins made in one bowl with very ripe bananas and frozen raspberries folded in at the end so they hold their shape instead of bleeding into the batter. Ready in under 30 minutes, with a golden top and a moist, tender crumb.
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.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!
Notes
Banana measurement: About 1 to 1½ cups mashed banana (roughly 2 to 3 medium bananas). Helps readers who don't want to guess based on "ripe bananas" alone.
Raspberry prep, if not already frozen: If your raspberries aren't already frozen, spread them on a plate and freeze for about 15 to 20 minutes before folding into the batter. This is the flouring/freezing tip we talked about earlier, and the recipe notes section is a natural place for it if you don't want to add a full method step.
Doneness check: A toothpick should come out clean, but the tops should also spring back lightly when pressed. Gives readers a second way to check besides the toothpick.
Storage, more specific than your current line: Room temperature in an airtight container for up to 3 days, refrigerated for up to a week, or frozen for up to 2 months.
Reheating: Microwave a room-temperature muffin for 15 to 20 seconds, or a frozen one for about 45 seconds, to bring back the just-baked texture.
Yield note if doubling: This recipe can be doubled for a full 24-muffin batch; bake time stays about the same.
Nutrition
Calories: 201kcal | Carbohydrates: 34.3g | Protein: 3.2g | Fat: 6.1g
