Banana Raspberry Muffins

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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 or a serving of Roasted Potatoes.

Bite taken out of a muffin.

Banana Raspberry Muffins

We all know banana muffins are a delicious comfort food. The moist texture and sweet flavor of bananas make them the perfect base for a delicious muffin. And when you add in fresh raspberries, you get a burst of tart sweetness in every bite!

These raspberry banana muffins are the perfect treat to make when you’ve got overripe bananas and extra raspberries on hand. They’re easy to make and result in a moist, flavorful muffin that’s packed with fruit flavor.

Plus, they freeze well, so you can always have a tasty muffin on hand! Serve them for breakfast with a cup of coffee, or enjoy them as a snack or dessert!

Ingredients You’ll Need

  • Unsalted Butter – Gives the muffins a rich dense texture along with buttery flavor.
  • Granulated Sugar – Sweetens up the base of the muffin along with the natural sweetness of the fruit.
  • Eggs – Binds everything together and also adds moisture.
  • Vanilla – Gives the muffins a light vanilla flavor.
  • Overripe Bananas – Adds a dense texture to the muffins that is naturally sweet and flavored with banana.
  • All-Purpose Flour – The main dry ingredient, flour adds structure to the muffins and helps combine all of the ingredients.
  • Baking Powder – Helps the muffins rise in the oven.
  • Salt – Helps bring out the flavor so the muffins don’t taste bland and flat.
  • Cinnamon and Nutmeg – Gives the muffins a light warming flavor.
  • Fresh Raspberries – Used to add signature raspberry flavor to these banana raspberry muffins.

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. Cream the butter and sugar: In a large bowl, use an electric mixer to combine the butter and sugar until light and fluffy.
Eggs, vanilla, butter and sugar in a bowl.
  1. Mix the muffin batter: Add the eggs and vanilla and mix on low speed until just combined. Pour in the mashed bananas and continue mixing until just combined, then add the flour, baking powder, cinnamon, salt, and nutmeg and mix just until fully combined. Use a spatula to gently fold in the raspberries.
Raspberries poured over muffin batter.
  1. Distribute the batter: Scoop about a ¼ – ⅓ cup of batter into each muffin cavity. Place extra raspberries, banana pieces, or decorating sugar on top if desired.
Unbaked muffins with raspberries in a pan.
  1. Bake, cool, and serve: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cooling for 5-10 minutes before transferring to a wire rack to cool completely. Enjoy!
Baked muffins in a muffin pan.

Raspberry Banana Muffin Tips

Tips
  • When mixing the wet and dry ingredients, be sure to only mix until just combined. Over Mixing the batter can result in tough muffins.
  • 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.
  • Start with room temperature eggs and butter. This will ensure that the ingredients mix together easily.
  • Make sure your bananas are overripe and brown for the best flavor and texture.
  • 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: Banana raspberry 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.

Bite taken out of a raspberry muffin.

Banana Raspberry Muffins

5 from 4 votes
Print Pin
Author: Kim
Prep Time: 10 minutes
Cook Time: 20 minutes
Cool Time: 5 minutes
Total Time: 35 minutes
Servings: 12 Servings

Ingredients

Instructions
 

  • Preheat the oven to 350°F, and line a muffin pan with paper liners or spray with cooking spray. Set aside.
  • In a large bowl, use an electric mixer to combine the butter and sugar until light and fluffy.
    ½ cup unsalted butter
    1 cup granulated sugar
    Butter and sugar in a bowl.
  • Add the eggs and vanilla and mix on low speed until just combined. Pour in the mashed bananas and continue mixing until just combined.
    2 large eggs
    1 teaspoon pure vanilla extract
    3 bananas
    Eggs, vanilla, butter and sugar in a bowl.
  • Add the flour, baking powder, cinnamon, salt, and nutmeg. Mix until just combined. 
    1 ¾ cups all-purpose flour
    2 teaspoons baking powder
    1 teaspoon ground cinnamon
    1 teaspoon salt
    ¼ teaspoon ground nutmeg
    Butter and sugar creamed with flour, baking powder and seasonings.
  • Use a spatula to gently fold in the raspberries.
    1 cup raspberries
    Raspberries poured over muffin batter.
  • Scoop about a ¼ – ⅓ cup of batter into each muffin cavity. Place extra raspberries, banana pieces or decorating sugar on top if desired.
    Unbaked muffins with raspberries in a pan.
  • Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
    Baked muffins in a muffin pan.
  • Allow to cool for 5-10 minutes before transferring to a wire rack to cool completely.
    Raspberry muffin on a wire rack.
  • Serve warm! See post for storage options, tips and variations.

Suggested Equipment

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.

Nutrition

Serving: 1muffinCalories: 235kcalCarbohydrates: 38gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 48mgSodium: 278mgPotassium: 135mgFiber: 3gSugar: 21gVitamin A: 299IUVitamin C: 5mgCalcium: 63mgIron: 1mg
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5 from 4 votes (3 ratings without comment)

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6 Comments

  1. Iā€™m hoping to make these in the next couple of days and I wanted to ask if you can use frozen raspberries? I buy fresh raspberries and freeze them.. is that ok? Thanks!

    1. Good Morning Joy, that’s a good question. In fact, we covered it already in the Tips section of the post. Yes, you can use frozen raspberries. Just be sure to thaw them out before you add them to the batter. Thank you for asking and have a lovely day šŸ™‚

  2. I used Bob’s 1 to 1 gluten free baking flour, as well as a gluten free baking powder. Based on your comment regarding it could be dry, I added about 1/3 cup of vanilla Greek yogurt. The muffins are delicious, and I plan on making them for my daughter’s baby shower. Thanks for a great recipe.

    1. We’re so happy to hear that the muffins turned out with the gluten-free substitutions, and that you enjoyed them. Thank you for coming back to comment! We hope you have a wonderful evening! šŸ™‚