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4.67 from 3 reviews

These banana raspberry muffins are soft, fluffy and just the right amount of sweetness to balance out the tartness of raspberries! They are super easy to make in just one bowl with no mixer required. I’ve tested them with and without dairy to make sure that they work both ways!

two muffins stacked on top of each other on a stack of small white plates with a raspberry in the foreground.

These chocolate chip raspberry banana muffins are based on my popular banana chocolate chip muffin recipe. Each muffin is loaded up with fresh raspberries and chocolate chips, and I can’t get enough of this flavor combo!

I almost always have some kind of homemade muffins on hand – usually stored in the freezer for a quick grab and go snack. These banana raspberry muffins have been my latest favorite to make year-round.

Featured Reader Review

5 stars

“I made these today. I used white chocolate chips and used almond extract. Instead of vanilla. They are so yummy. Next time I will add a little almond flavor and some sliced almonds on top.” 

Dorothy
Read more reviews

The chocolate chips are optional, and some readers have chosen to leave them out or replace them with white chocolate chips! When testing this recipe, I found that I got the best texture when using just the right combination of brown and white sugar. The brown sugar provided just enough moisture.

Ingredient Notes

Banana Raspberry Muffins ingredients in bowls
  • Butter: You can use regular butter or dairy-free butter
  • Raspberries: you can use fresh or frozen raspberries. In a pinch, you can use freeze-dried raspberries. 

How To Make These Muffins

melted butter and sugar in a white mixing bowl on a light pink marble countertop.

Combine butter, eggs, and vanilla.

wet ingredients mixed in a large white bowl with a whisk in the bowl.

Add banana and sugars!

muffin batter in a white bowl on a light pink marble countertop.

Mix in the dry ingredients, raspberries, and chocolate chips.

raw muffin batter in an aluminium baking tin with chocolate chips and raspberries on top.

Bake!

Banana Raspberry Muffins on parchment paper with raspberries around

Recipe Developer Expert Tip

  • Make sure to measure out the bananas after mashing! If you have leftover bananas you can discard it. Adding too much mashed bananas is going to change the texture of the muffins. 
  • Don’t be tempted to add more raspberries than the recipe calls for – this could result in too much moisture for the amount of dry ingredients, which could make the muffins a bit soggy.

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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!

Baking FAQ

These are the topics I’m asked about most frequently:

You can get these answers and more in my frequently asked questions post!

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

Easy One Bowl 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 350°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

Notes

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.
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