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Banana Raspberry Muffins Recipe

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4.4 from 12 reviews

These Banana Raspberry Muffins are a delightful blend of ripe bananas and juicy raspberries, offering a moist, flavorful treat perfect for breakfast or a snack. Made with a mix of all-purpose and whole wheat flour, sweetened naturally with bananas, and lightly enriched with coconut oil and almond milk, these muffins are both wholesome and delicious.

Ingredients

Dry Ingredients

  • 1 ½ cups All-Purpose Flour or ¾ cup all-purpose + ¾ cup wholewheat flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • ⅓ cup Sugar (optional – skip if using ultra ripe bananas)

Wet Ingredients

  • 1 cup Mashed Bananas (equivalent to 2 large bananas)
  • 1 teaspoon Vanilla Extract
  • ¼ cup Melted Coconut Oil or melted butter
  • 1 large Egg
  • 3 tablespoons Almond Milk or milk

Fruits

  • 1 ½ cups Raspberries (fresh or frozen)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (180°C). Line a 12-muffin hole pan with paper cases and lightly grease the cases with oil spray. Set aside.
  2. Mash Bananas: Peel and mash the bananas until smooth, then pack them into a measuring cup to measure 1 cup exactly.
  3. Combine Wet Ingredients: In a large bowl, add the mashed bananas, egg, melted coconut oil, and vanilla extract. Whisk them together until well combined and set aside.
  4. Mix Dry Ingredients: In a separate bowl, stir together the flour(s), baking powder, baking soda, and sugar (if using).
  5. Combine Wet and Dry Ingredients: Make a well in the center of the dry ingredients. Fold in the wet mixture with a silicone spatula, stirring halfway, then gently fold in the raspberries. Stir just until no flour lumps remain — do not over-mix to avoid dense or gummy muffins.
  6. Adjust Batter Consistency: The batter should be thick but not too dry. If the batter seems dry, add 1-2 tablespoons extra milk or water to reach the right consistency.
  7. Fill Muffin Cases: Spoon the batter into the muffin cases, filling each about three-quarters full.
  8. Bake: Place the muffin pan on the center oven rack and bake for 25-35 minutes at 350°F (180°C). A toothpick inserted into the center should come out clean when done.
  9. Cool: Remove muffins from the oven and cool on a wire rack for one hour before serving or storing.

Notes

  • Use ultra-ripe bananas to naturally sweeten the muffins and consider skipping added sugar if desired.
  • Do not over-mix the batter; it should be just combined to keep muffins light and fluffy.
  • Fresh or frozen raspberries can be used — if using frozen, do not thaw before adding to the batter.
  • Store baked muffins in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.
  • Can substitute melted butter for coconut oil based on preference.

Find it online: https://flavorspath.com/banana-raspberry-muffins-recipe/