Banana muffins are something I make often because they’re a great way to use up ripe bananas. These banana raspberry muffins are a fun twist on the usual version. The bananas keep the muffins soft while the raspberries add little bursts of fruit. They’re easy to mix together and perfect when you want to bake something simple that still tastes really good.

Why You Will Love This Recipe

These banana raspberry muffins are easy to make and a great way to use up ripe bananas sitting on the counter. The mashed bananas make the muffins soft and naturally sweet, while the raspberries add small pops of fruit throughout the batter. Another reason I like banana raspberry muffins is that the batter comes together quickly in one bowl and you can even add chocolate chips if you want a little extra flavor.

What You Will Need

You will need ripe bananas, which give the muffins their natural sweetness and soft texture. The riper the bananas are, the better the flavor will be.

Melted butter adds richness and helps keep the muffins moist. Eggs help bind the batter together so the muffins bake properly.

This recipe uses both granulated sugar and light brown sugar. The granulated sugar adds sweetness while the brown sugar adds a little deeper flavor.

A little vanilla extract adds extra flavor that pairs well with both the bananas and raspberries.

For the dry ingredients you will use all-purpose flour, which forms the base of the batter. Baking soda helps the muffins rise, and a small amount of salt balances the sweetness.

The fruit in these muffins is raspberries, which add juicy bursts of flavor in every bite. You can use either fresh or frozen raspberries.

If you want to add a little extra flavor, you can also mix in semisweet chocolate chips, which pair really well with the banana and raspberry combination.

Ingredients

• ¼ cup (50 g) granulated sugar
• ½ cup (100 g) light brown sugar
• 2 cups (229 g) all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup (105 g) butter, melted (dairy free or regular)
• 2 eggs
• 1½ cup (315 g) ripe mashed bananas (3 ripe bananas)
• 1 tsp vanilla extract
• 1½ cup (240 g) raspberries (fresh or frozen)

Optional

• ⅓–½ cup semisweet chocolate chips (dairy free or regular)

How to Make Banana Raspberry Muffins

Start by heating your oven to 325°F and lining a muffin pan with liners. This recipe makes 12 muffins.

Place the butter in a microwave-safe bowl and heat it until melted. Once melted, whisk in the eggs and vanilla extract.

Add the granulated sugar and brown sugar to the bowl and whisk until combined.

Mash the bananas with a fork until most of the large lumps are gone. Measure out 1½ cups of mashed banana and stir it into the bowl with the wet ingredients.

Add the flour, salt, and baking soda and whisk until the batter is mixed. If you are using chocolate chips, stir them in now.

Gently fold in the raspberries, mixing just enough to spread them through the batter without breaking them too much.

Divide the batter between the muffin liners, filling each about ¾ full.

Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

Let the muffins sit in the pan for about 5 minutes, then move them to a wire rack to cool.

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