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A delicious plate of Banana Raspberry Muffins

Banana Raspberry Muffins

These delightful muffins are a perfect way to use ripe bananas and fresh raspberries for a tasty breakfast or snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: American
Calories: 203
Ingredients Equipment Method Notes

Ingredients
  

Banana Raspberry Muffins
  • 2 g bananas ripe – mashed
  • 120 ml butter melted – unsalted
  • 100 g granulated sugar
  • 55 g brown sugar packed
  • 1 g large egg
  • 180 g all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp ground cinnamon
  • 1 cup raspberries fresh – not frozen

Equipment

  • Muffin Tin

Method
 

  1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
  2. Combine the mashed bananas, melted butter, granulated sugar, brown sugar, and egg in a large bowl. Mix until well combined.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
  5. Gently fold in the fresh raspberries, being careful not to crush them too much.
  6. Spoon the batter into the muffin cups, filling each about two-thirds full.
  7. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For a richer flavor, consider adding a dash of vanilla extract or sprinkling the tops with a bit of turbinado sugar before baking.