Description
These Raspberry Banana Muffins combine the natural sweetness of ripe bananas with the tartness of fresh raspberries, creating a deliciously simple treat for any time of day.
Ingredients
Scale
- 1 cup mashed bananas
- 1 cup fresh raspberries
- 1/2 cup sugar
- 1/4 cup melted butter
- 1/2 cup milk
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare your muffin tin by lining it with paper liners or greasing it lightly.
- Mash the ripe bananas in a large mixing bowl with a fork until smooth.
- Add melted butter, milk, the egg, and vanilla extract to the mashed bananas, mixing until combined.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a separate bowl.
- Merge the dry ingredients into the wet mixture, folding gently until just combined.
- Fold in fresh raspberries carefully to maintain their shape.
- Scoop the batter into the muffin tin, filling each cup about two-thirds full.
- Bake for 18-20 minutes until golden brown and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
These muffins freeze beautifully—store them in an airtight container for weeks!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 168
- Sugar: 8g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 28mg
Keywords: muffins, raspberry, banana, breakfast, snack