Banana Raspberry Muffins are moist and perfectly sweet. This easy muffin recipe is made with fresh raspberries and mashed bananas with a raspberry jam center.
Do you have a sad looking bunch of brown bananas sitting on your kitchen counter right now? Don’t despair! Instead prepare a batch of these scrumptious Banana Raspberry Muffins.
To make them even more tempting, you’ll find a bite of raspberry jam in the middle. Who doesn’t love muffins with a sweet surprise center?
This recipe makes a dozen muffins. Eat them with your morning coffee or as a late afternoon snack.
My fiancé, Matty, enjoyed them and ate a few in one sitting. Let’s just say they did not last long in my home. That’s ok, though, because they are easy to make!
My favorite way to eat them is when they are still warm from the oven. You could also heat them up slightly in the microwave if you’ve already let them cool completely to room temperature.
Banana Raspberry Muffins Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
To make a batch of these yummy muffins, gather up the following ingredients.
- All-purpose flour
- Baking soda
- Baking powder
- Raspberry jam
How to Make Banana Raspberry Muffins
Begin by preheating the oven to 375F. Line a muffin pan with paper muffin liners.
In a large bowl, mix together flour, baking soda, salt and baking powder.
In a medium bowl, mix the banana, raspberries, milk and vanilla.
In a large bowl, cream butter, sugar and egg with a mixer until light and fluffy.
Add 1/3 of the dry mixture to the butter/sugar mixture and stir to combine. Add 1/3 of the banana mixture to the butter/sugar mixture and stir to combine. Repeat until all the mixtures have been combined.
Place a scoop of batter in the muffin pan. Add 1 teaspoon of raspberry jam in the center. Add more batter on top.
Bake for 20 minutes. Let cool slightly before serving.
Helpful Kitchen Tools
These tools will help you make this recipe.
This post contains affiliate links.
Can You Freeze Muffins?
Yes, muffins typically are great for freezing!
Bake the recipe and let the muffins cool to room temperature. Place them in freezer bags and store for up to 3 months.
To thaw, let them sit out to thaw to room temperature. You can also defrost them in the microwave.
Not a fan of raspberries? No problem. Try one of these substitutions.
Switch out the jam, too! Really, any kind of jam will work in this recipe.
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
What is your favorite muffin?
Banana Raspberry Muffins
- 1 cup all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp baking powder
- 1 large banana mashed
- ½ cup raspberries mashed
- 2 tbsp milk
- 1 tsp vanilla
- ¼ cup butter softened
- ⅔ cup sugar
- 1 egg
- ¼ cup raspberry jam
- Preheat oven to 375°F. Place paper muffin liners in a muffin pan.
- Stir together flour, baking soda, salt and baking powder in a large bowl.
- In medium bowl, mix banana, raspberries, milk and vanilla.
- In a large bowl, cream together butter, sugar and egg with a mixer until light and fluffy.
- Add ⅓ of dry mixture to butter sugar mixture and stir to combine. Add ⅓ of banana mixture to butter sugar mixture and stir to combine. Repeat until all the mixtures have been combined.
- Place a scoop of the batter in muffin pan. Add 1 tsp raspberry jam in center of each. Add more batter on top.
- Bake for 20 minutes. Let cool slightly before serving.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.