Banana Raspberry Muffins

Print Recipe

These banana raspberry muffins are super moist! They’re made in one bowl and you don’t even need a mixer.

Course Breakfast, Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 10

Bake 17

Total Time 25

Servings muffins

Calories 230

Author Gabby Kislanko

Equipment

Ingredients

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

Optional

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

US Customary - Metric

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!

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.

Nutrition