Banana Raspberry Muffins

Prep Time10

Cook Time20

Cool Time5

Total Time35

Servings: Servings

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
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
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
Use a spatula to gently fold in the raspberries.
1 cup raspberries
Scoop about a ¼ - ⅓ cup of batter into each muffin cavity. Place extra raspberries, banana pieces or decorating sugar on top if desired.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool for 5-10 minutes before transferring to a wire rack to cool completely.
Serve warm! See post for storage options, tips and variations.