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Banana Raspberry Muffins

These Banana Raspberry Muffins are made with fresh raspberries and bananas, making them the perfect breakfast or snack. Plus, they’re easy to make with simple baking ingredients!

Muffins are a great on-the-go option but we also love to serve them alongside some of our favorite breakfast recipes. These banana raspberry muffins pair well with a cold Coffee Smoothie, a French Omelette, or a serving of Roasted Potatoes.

Bite taken out of a muffin.

How To Make Banana Raspberry Muffins

  1. Preheat the oven to 350°F, and line a muffin pan with paper liners or spray with cooking spray. Set aside.
  2. In a large bowl, use an electric mixer to combine the butter and sugar until light and fluffy.
  3. Add the eggs and vanilla and mix on low speed until well mixed. Pour in the mashed bananas and continue mixing until just combined. Then, add the flour, baking powder, cinnamon, salt, and nutmeg. Use a spatula to gently fold in the raspberries.
  4. Scoop about a ¼ – ⅓ cup of batter into each muffin cavity. Place extra raspberries, banana pieces, or decorating sugar on top if desired.
  5. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely. Enjoy!
Collage showing how to make banana raspberry muffins.

Raspberry Banana Muffin Tips

  1. When mixing the wet and dry ingredients, be sure to only mix until just combined. Over Mixing the batter can result in tough muffins.
  2. When filling the muffin cups, be sure to fill them about half of the way full. This will allow the muffins to rise without overflowing.
  3. Start with room temperature eggs and butter. This will ensure that the ingredients mix together easily.
  4. Make sure your bananas are overripe and brown for the best flavor and texture.
  5. If you don’t have fresh raspberries, you can use frozen raspberries instead. Just be sure to thaw them before adding them to the batter.

Variations

  • Instead of raspberries, try using other summer berries such as blackberries, strawberries, or blueberries.
  • Add chocolate chips to the batter for a delicious chocolate raspberry muffin.
  • Give the top sugar crust by adding raw sugar crystals to the tops of the muffins before baking.
Raspberry muffin on a wire rack.

Storage and Freezing

Storing: These muffins stay fresh when stored at room temperature for about 3 days. They will also stay fresh in the refrigerator for 4-5 days.

Freezing: Freeze for up to 2 months. Wrap completely cooled muffins in a layer of plastic wrap, then a layer of foil. Store in a freezer bag. Thaw overnight on the counter or for a few hours in the refrigerator before serving.

Reheating: Microwave frozen muffins for about 30-45 seconds or until heated through. Or, place frozen muffins on a baking sheet and reheat in a 350°F oven for about 10-15 minutes.

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Bite taken out of a raspberry muffin.

Banana Raspberry Muffins

Yield: 12 Muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Cool Time: 5 minutes
Total Time: 35 minutes

These Banana Raspberry Muffins are made with fresh raspberries and bananas, making them the perfect breakfast or snack. Plus, they're easy to make with simple baking ingredients!

Ingredients

  • ½ cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 3 large overripe bananas, mashed
  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • ¼ teaspoon nutmeg
  • 1 cup fresh raspberries, plus extra for topping

Instructions

  1. Preheat the oven to 350°F, and line a muffin pan with paper liners or spray with cooking spray. Set aside.
  2. In a large bowl, use an electric mixer to combine the butter and sugar until light and fluffy.
  3. Add the eggs and vanilla and mix on low speed until just combined. Pour in the mashed bananas and continue mixing until just combined.
  4. Add the flour, baking powder, cinnamon, salt, and nutmeg. Mix until just combined. 
  5. Use a spatula to gently fold in the raspberries.
  6. Scoop about a ¼ - ⅓ cup of batter into each muffin cavity. Place extra raspberries, banana pieces or decorating sugar on top if desired.
  7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow to cool for 5-10 minutes before transferring to a wire rack to cool completely.
  9. See post for storage options.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 muffin. Actual calories will vary.

*For more information, tips, and answers to frequently asked questions, please refer to the post.

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Nutrition Information:
Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 248Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 51mgSodium: 271mgCarbohydrates: 40gFiber: 2gSugar: 21gProtein: 4g

*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

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