Banana Raspberry Muffins

These Banana Raspberry Muffins are a simple but delicious breakfast or snack! They’re moist, tender, fluffy muffins made with fresh raspberries and mashed banana, then baked with a sweet raspberry jam center. 

Do you have a sad looking bunch of brown bananas sitting on your kitchen counter right now? Or maybe you have an extra ripe container of raspberries in the fridge. Don’t despair! That fresh and tasty fruit doesn’t have to go to waste. Instead, use it in these incredible Banana Raspberry Muffins! 

These muffins are as sweet as can be, perfectly moist thanks to the fresh fruit and a little bit of milk, light and fluffy thanks to both baking soda and baking powder, and sweet, but not too sweet. And if that weren’t tempting enough, you’ll find a bite of raspberry jam in the center of each…yum! 

I love to eat these muffins warm from the oven with a cup of coffee or as a late afternoon snack. 

Why You’ll Love Banana Raspberry Muffins

• Perfect way to use up fresh fruit. These muffins are the perfect recipe to make when you have a batch of ripe bananas or berries sitting around. 
• Easy breakfast or snack. Keep these on hand for an easy grab-and-go breakfast or enjoy as a sweet pick-me-up between meals. 
• Freezes well. Make a double batch and save them in the freezer for easy snacks or breakfasts anytime. 

Banana Raspberry Muffins Ingredients

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The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Flour – Regular all-purpose flour is the perfect base for these muffins. You can also use ½ all-purpose flour and ½ whole wheat flour for a denser, heartier base. 
• Baking Soda and Baking Powder – We’re using both leavening agents to give the muffins a necessary lift. 
• Salt – Helps to bring out all of the muffin flavors. 
• Banana – Be sure to use an extra ripe banana for a sweeter flavor. 
• Raspberries – Use fresh raspberries, mashed. 
• Milk – Whatever milk you have on hand will work. 
• Vanilla – Adds flavor depth and an extra layer of sweetness. 
• Butter – Softened first. Cold butter won’t combine into the muffin batter as easily as softened will. 
• Sugar – To bring out the natural sweetness of the fruit!
• Egg – Binds everything together so that the muffins can hold their shape. 
• Raspberry Jam – You can use your favorite store-bought raspberry jam or make your own following my instant pot strawberry jam recipe. 

How to Make Banana Raspberry Muffins

These banana raspberry muffins come together in just a few simple steps! Here’s a quick summary of the recipe. Scroll to the recipe card below for the full instructions and ingredient amounts. 

• Step One: In a large bowl, stir together flour, baking soda, salt, and baking powder. In a medium bowl, mix together mashed banana, mashed raspberries, milk, and vanilla.

• Step Two: In another large bowl, cream together butter, sugar, and egg until light and fluffy. 

• Step Three: Add ⅓ of the dry mixture to the butter mixture, stir to combine, then add ⅓ of the banana mixture and stir. Repeat until all mixtures are combined. 

• Step Four: Use a cookie scoop to scoop some of the batter into a lined muffin tin. Top each partially filled muffin cup with 1 tablespoon of raspberry jam, then add more batter on top. Bake at 375ºF for 20 minutes, cool slightly, then dig in! 

Equipment Needed

These tools will help you make this recipe.

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• Muffin pan
• Mixing bowls
• Mixer
• Cookie scoop

What to Serve with Banana Raspberry Muffins

These banana raspberry muffins make an excellent light breakfast or snack with a sweet iced coffee, but can also be served as part of a big, hearty brunch! Here are some of my favorite brunch recipes to serve alongside these muffins:

• Quiche with Bacon, Cheese, and Potatoes
• Bananas Foster Pancakes
• Biscuits and Country Gravy
• Overnight Bacon Breakfast Casserole
• Spicy Egg Muffins

Recipe Tips and Tricks

• Use an extra ripe banana. The riper the banana, the sweeter the flavor! 
• Line the muffin tin. I highly recommend using muffin liners so it’s super easy to get the muffins out of the pan. If you don’t have liners, a coating of cooking spray should do the trick. 
• Don’t over-mix the batter. Over-mixing the batter can result in dry or dense muffins. Mix only until just combined for the best texture. 
• Cool just slightly before serving. I love to serve these warm, but I do recommend letting them cool for a few minutes before you try to get them out of the pan. 

Variations and Substitutions

• Use other berries. I love the raspberries in this recipe, but these muffins would also be delicious using strawberries, blueberries, blackberries, or even cherries! 
• Try another jam. Feel free to switch up the jam according to your berry selection OR mix and match as desired. 
• Add nuts. Try adding a little bit of crunch with a handful of chopped walnuts or pecans.  
• Top them off. Give your muffins more of a bakery-style finish with a sprinkle of sugar, a simple streusel, or even a glaze topping. 
• Add chocolate. You can never go wrong by adding some chocolate! Feel free to make these into an extra sweet treat with a handful of your favorite chocolate chips. 

Storage Instructions

These banana raspberry muffins can be stored in an airtight container in the fridge for 4-5 days. To enjoy again, simply serve cold, bring to room temperature, or warm in the microwave!

Can these be frozen?

Yes! Muffins are typically great for freezing. This makes it super easy to keep them on hand for months to come. 

To freeze these muffins, bake the recipe as directed, then let the muffins cool completely. Place them into freezer bags and store for up to 3 months. 

To thaw, simply let them sit out at room temperature or defrost them in the microwave. 

Can Bananas Be Too Ripe for Bread?

Technically, yes, but it is really obvious when you should no longer use your bananas. Typically, the riper they are, the better they taste in baked goods. 

If your bananas are rotten, moldy, or swarming with fruit flies, then they should probably go in the trash. Otherwise, they’re good to go!

Why is My Banana Muffin Hard?

There may be a couple of reasons that your banana muffins came out dense or hard. Here are a couple of tips for achieving the best texture:

• Measure the flour carefully. One of the main reasons banana muffins end up hard is the ratio of flour to banana is off. To accurately measure your flour, spoon it into the measuring cup, then level it off with your finger. This prevents it from getting too packed into the cup.
• Don’t over-mix. Mixing too much can over-develop the gluten in the flour which can result in a tough, dense texture. Mix the muffin batter only until just combined! 

How Do You Keep Muffins Moist and Fluffy?

There are a couple of things you can do to make sure you get those bakery-quality muffins! 

• Check your leavening agents. Expired baking soda and baking powder don’t give the muffin batter the lift needed for a light, fluffy texture. Make sure yours are fresh before adding them.  
• Preheat the oven. A blast of heat at the beginning of the cooking process helps the muffin batter lift properly. If the oven isn’t fully preheated, then you might end up with a denser texture.
• Line the muffin tin. Paper liners help trap the moisture in the batter in the muffins as they bake. 

Muffin Recipes

Craving more scrumptious muffins?

• Banana Chocolate Chip Muffins
• Caramel Banana Muffins
• Blueberry Streusel Muffins
• Blueberry Yogurt Muffins
• Cranberry Pecan Muffins
• Pina Colada Muffins
• Lemon Pound Cake Muffins

You’ll also like Individual Raspberry Crisp, Raspberry Cheesecake Cups, Chocolate Peanut Butter Overnight Oats, Butter Tart Muffins, Banana Cupcakes, Banana Bread or Sunshine Salad.

What is your favorite muffin?

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