Raspberry Banana Muffins

These raspberry banana muffins are my go-to solution for overripe bananas and the last handful of berries in the fridge. They’re not too sweet, which makes them perfect for breakfast or an afternoon snack.

The banana keeps them moist for days and adds natural sweetness, while the raspberries bring bursts of tartness that wake up your taste buds. I love making a batch on Sunday – they’re great warm from the oven, but they also hold up well in lunch boxes through the week.

The recipe is forgiving too – I’ve made them with frozen berries when fresh aren’t around, and they turn out just fine. If you’ve got spotty bananas on your counter, this is what you should make with them.

What you need for Raspberry Banana Muffins

How to make Raspberry Banana Muffins

These muffins are a perfect way to use up those spotty bananas, and the raspberries add bright bursts of flavor. Here’s how to make them:

1. Start by preheating the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners – I like to give the top of the pan a light spritz with cooking spray too, just in case the muffins spill over while baking.

2. In a large bowl, mash bananas with a fork until they’re mostly smooth but still have some small lumps – those little bits of banana will give nice flavor pockets in the finished muffins. You want them to look like thick baby food consistency.

3. Pour the melted butter over mashed bananas while it’s still warm (but not hot). Mix them together – this helps the banana flavor spread throughout the batter. Add the eggs, milk, and vanilla, and whisk until everything’s well combined.

4. In a separate bowl, whisk together flour, sugar, baking soda, and salt. The baking soda needs to be evenly distributed, so don’t skip this step. Any clumps will leave bitter spots in your muffins.

5. Add the dry ingredients to the wet mixture and stir just until you don’t see any dry flour anymore. The batter will be thick and a bit lumpy – that’s exactly what you want. Overmixing will make your muffins tough.

6. Very gently fold in the raspberries with just 2-3 strokes. Some will break up, and that’s okay – it’ll create pretty swirls in your muffins. If you’re using frozen berries, fold them in while still frozen to prevent bleeding.

7. Divide the batter between muffin cups. They should be quite full, about 3/4 of the way up. I use an ice cream scoop for even portions.

8. Bake for 22-25 minutes, or until the tops are golden brown and spring back when you lightly press them with your finger. Another way to check: insert a toothpick into the center of a muffin – it should come out clean or with just a few moist crumbs.

9. Let the muffins cool in the pan for about 5 minutes – they’re still setting up inside. Then transfer them to a wire rack. They might stick a bit to the liners while warm, so wait about 15 minutes before peeling if you want to eat them right away.

Makes 12 generously sized muffins. They’ll stay fresh in an airtight container for 2-3 days, but the tops will soften after the first day – 15 seconds in the microwave brings back that fresh-baked texture.

Raspberry Banana Muffins

Raspberry Banana Muffins

Sweet banana muffins are studded with fresh raspberries and topped with a buttery streusel crumb, creating a perfect balance of tart and sweet flavors.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Cooling time 20 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 12

Ingredients

  

• 3 ripe bananas mashed
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup unsalted butter melted
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups fresh raspberries

Instructions

 

• Start by preheating the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners – give the top of the pan a light spritz with cooking spray too, just in case the muffins spill over while baking.
• In a large bowl, mash bananas with a fork until they’re mostly smooth but still have some small lumps.
• Pour the melted butter over mashed bananas while it’s still warm (but not hot). Mix them together – this helps the banana flavor spread throughout the batter. Add the eggs, milk, and vanilla, and whisk until everything’s well combined.
• In a separate bowl, whisk together flour, sugar, baking soda, and salt. Make sure there are no clumps.
• Add the dry ingredients to the wet mixture and stir just until you don’t see any dry flour anymore. The batter will be thick and a bit lumpy – that’s exactly what you want. Overmixing will make your muffins tough.
• Very gently fold in the raspberries with just 2-3 strokes. Some will break up, and that’s okay – it’ll create pretty swirls in your muffins. If you’re using frozen berries, fold them in while still frozen to prevent bleeding.
• Divide the batter between muffin cups. They should be quite full, about 3/4 of the way up. Use an ice cream scoop for even portions.
• Bake for 22-25 minutes, or until the tops are golden brown. Insert a toothpick into the center of a muffin – it should come out clean or with just a few moist crumbs.
• Let the muffins cool in the pan for about 5 minutes – they’re still setting up inside. Then transfer them to a wire rack. They might stick a bit to the liners while warm, so wait about 15 minutes before peeling if you want to eat them right away.