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4.67 from 3 reviews

These banana raspberry muffins are super moist! They’re made in one bowl and you don’t even need a mixer. I love adding chocolate chips to these muffins!

two Banana Raspberry Muffins stacked on top of each other on a small plate

I love the combination of tart raspberries and sweet chocolate chips, it’s so good! These chocolate chip raspberry banana muffins are based on my popular banana bread recipe. Each muffin is loaded up with fresh raspberries and chocolate chips, I can’t get enough of this flavor combo!

Don’t have any ripe bananas on hand? You can make my raspberry white chocolate chip muffins instead!

Why You’ll Love These Banana Raspberry Muffins

  • These banana raspberry muffins are made in one bowl and you don’t need a mixer. 
  • You only need 11 simple pantry ingredients.
  • I love adding chocolate chips to these raspberry banana muffins, but you can leave them out if you prefer!
  • You can easily make these dairy free so they’re great for those with food allergies.

Ingredients Needed

Banana Raspberry Muffins ingredients in bowls
  • Butter: You can use regular butter or dairy-free.
  • Bananas: make sure you’re using ripe bananas, you want ones with lots of freckles and spots! That will make the banana muffins sweeter and they’ll be easier to mash.
  • Raspberries: you can use fresh or frozen raspberries. In a pinch, you can use freeze-dried raspberries. 
  • Chocolate Chips: these are optional, but I think they taste so good with the tart raspberries! You can use regular chocolate chips or dairy-free chocolate chips.
  • Flour: I used all-purpose flour here but you could swap it out for whole-wheat flour, just note that the texture will change!

Step by Step Instructions

Banana Raspberry Muffins process in four steps

Step 1: Preheat your oven to 325°Fahrenheit and line a muffin tin with liners. 

Step 2: Melt the butter in a medium-sized bowl in the microwave until melted. Whisk in the eggs and vanilla extract.

Step 3: Whisk in the light brown sugar and granulated sugar.

Step 4: Mash the bananas with a fork and then measure out 1 ½ cups of mashed banana. Add it to the liquid ingredients and mix together.

Step 5: Add the flour, salt and baking soda. Whisk together, then stir in the chocolate chips (if you’re using them!).

Step 6: Stir in the raspberries, be gentle so they don’t break apart.

Step 7: Divide the muffin batter evenly between the liners, so they’re ¾ full. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the middle comes out clean. 

Step 8: Let the muffins cool in the pan for 5 minutes before transferring to a wire cooling rack.

Banana Raspberry Muffins on parchment paper with raspberries around

Expert Tips

  • I always recommend using a kitchen scale to weigh your ingredients, especially your flour! It’s so easy to add too much flour to the muffins, making them dry and tough. If you don’t have a kitchen scale, then make sure to use the scoop and level method to measure out the flour. 
  • Make sure to measure out the mashed bananas! After mashing them up, measure out 1 ½ cups of mashed banana. If you have leftover bananas you can discard it. Adding too much mashed bananas is going to change the texture of these banana raspberry muffins. 
  • Make these muffins dairy-free by using dairy-free chocolate chips and vegan butter! 
  • If you’ve got a bunch of ripe bananas on your counter and aren’t ready to make banana muffins or bread, put them in the freezer! That way you always have ripe bananas on hand. You just need to thaw them a few hours before baking.

Storage Instructions

Store the cooled banana raspberry muffins in an airtight container at room temperature for up to 3 days. To freeze, place in a ziploc bag in the freezer for up to 3 months. Let thaw at room temperature or in the fridge before enjoying!

More Raspberry Recipes You’ll Love

A chocolate cake with two layers of dark sponge and vibrant pink raspberry frosting. Fresh raspberries garnish the top. A slice is removed, exposing the rich texture.

Chocolate Raspberry Cake
raspberry chocolate chip cookies on a baking sheet with chocolate sprinkled around them

Raspberry Chocolate Chip Cookies
slice of Raspberry Almond Cake on a plate with a fork next to it

Raspberry Almond Cake
Three White Chocolate Raspberry Blondie squares stacked with raspberries around

White Chocolate and Raspberry Blondies

If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

two Banana Raspberry Muffins stacked on top of each other on a small plate
4.67 from 3 reviews

Banana Raspberry Muffins

Gabby Kislanko
These banana raspberry muffins are super moist! They’re made in one bowl and you don’t even need a mixer.
Prep Time: 10 minutes
Bake: 17 minutes
Total Time: 25 minutes
Servings: 12 muffins
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Ingredients
 

  • 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
  • ¼ cup (50 g) granulated sugar
  • ½ cup (100 g) light brown sugar
  • 1 tsp baking soda
  • 2 cups (229 g) all-purpose flour
  • ¼ tsp salt
  • 1½ cup (240 g) raspberries, (fresh or frozen)

Optional

Instructions
 

  • Preheat oven to 325°F. Line muffin tins with liners (recipe makes 12 muffins).
  • Measure the butter, then place in a medium sized microwave-safe bowl and heat until melted. Whisk in the eggs and vanilla.
  • Whisk in both sugars.
  • Mash the bananas with a fork to remove large clumps. Measure out 1½ cups of mashed banana and mix it in with the other liquid ingredients.
  • Add in the flour, salt, and baking soda, then whisk. Stir in chocolate chips (if using).
  • Add in the raspberries and give the batter a quick gentle stir (don't mix too much or the raspberries will break).
  • Divide the batter between the liners, filling each on 3/4 full. Bake in preheated oven for 18-22 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
  • After 5 minutes, transfer the muffins to a cooling rack. Enjoy!

Equipment

Whisk
Muffin tin
Muffin tin

Video

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the “Metric” tab.
Flour: It is very important that you measure your flour properly! The right way to measure your flour is to weigh it using a kitchen scale, or use the scoop and level method.
Chocolate Chips and Nuts: This is optional, so feel free to leave out the chocolate chips if desired. You can also optionally add sliced almonds!
Mashed Banana: This recipe calls for exactly 1½ cups of mashed banana. Be sure to measure this quantity out, because if you use large bananas you could end up with more than 1½ cups.
Whole Wheat Banana Muffins: If you want to make whole wheat raspberry banana muffins, you can swap the all purpose flour at a 1:1 ratio with whole wheat flour.
Storage and Freezing Instructions:
Store in an airtight container at cool room temperature for up to 3 days. Freeze for up to 3 months by placing in a Ziploc bag. Thaw in the fridge or at room temperature.
Calories: 230kcal, Carbohydrates: 34g, Protein: 4g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.05g, Cholesterol: 28mg, Sodium: 215mg, Potassium: 99mg, Fiber: 2g, Sugar: 16g, Vitamin A: 407IU, Vitamin C: 4mg, Calcium: 22mg, Iron: 2mg
Did you make this recipe?Please let us know by leaving a star rating and review!

The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.

Photography by: Callan from The Cozy Plum