These Banana Raspberry Muffins are the easiest, healthy banana muffins filled with juicy raspberries.
Plus, they are low-sugar and kid-friendly, perfect for adding to a kid’s lunchbox or as an after-school snack.
My kids love muffins, especially banana muffins but also love their berries. So today I made a combination of the kids’ two favorite flavors, banana, and raspberries, in a simple muffin recipe.
How To Make Banana Raspberry Muffins
This is the easiest one-bowl banana muffin recipe ever.
All you need to make banana muffins with raspberries are:
- All-Purpose Flour – You can also use half white wheat and half whole wheat for a healthy twist to the recipe.
- Soft Brown Sugar – You can also use classic sugar or coconut sugar. You can even skip the sugar for little kids. The muffins won’t be as sweet, but if your bananas are ripe, very dark, or black, the sweetness from the banana should be enough for kids under 1 year of age.
- Raspberries – I am using frozen raspberries, no need to thaw the berries before adding to the batter.
- Egg – Feel free to use a flax egg as an egg alternative if your kids have egg allergies or you are looking for a vegan banana raspberry muffin recipe. I’ve tested them with it, and the muffins are delicious.
- Melted Coconut Oil – You can alternatively use light olive oil or canola oil.
- Baking Powder
- Baking Soda
- Ripe Banana – The darker, the better, especially because the recipe doesn’t use much sweetener so the taste will be much more delicious with black-spotted bananas.
- Milk of Choice – I used almond milk or soy milk, but any milk works.
- Vanilla Extract – For a perfect taste.
In a large mixing bowl, use a fork to mash the bananas.
I recommended packing the mashed banana in a measuring cup so you can check the amount you get from your bananas.
This recipe calls for one cup of mashed bananas which is about 2 large bananas.
But, if you are unsure about the size of your bananas, it is worth checking how much banana puree you made.
This ensures the best muffin texture.
Preparing The Batter
Then, place the mashed banana in a large mixing bowl, add egg, milk, melted coconut oil, and vanilla extract and whisk to combine everything together.
Set the bowl aside.
In another large bowl, stir together flour, baking powder, baking soda, and sugar. Stir the liquid ingredients into the dry ingredients and fold in the raspberries halfway.
Baking The Muffins
Line a 12-hole muffin pan with paper cases. Use cooking spray to spray the cases which helps unmold the muffins.
Preheat the oven to 350°F (180°C).
Fill each muffin tin up to 3/4 of their level with the banana muffin batter.
Bake the muffin in the center rack of the oven until a pick inserted in the middle of the muffins comes out clean which takes 25 to 35 minutes.
Place the baked muffins on a wire rack and cool down for 1 hour.
Serving Raspberry Banana Muffins
Serve the raspberry banana muffins as a breakfast, school snack, or in a kid’s lunchbox.
You can serve them plain or spread some of the below ingredients to add proteins or sweetness:
- Peanut Butter
- Almond Butter
- Maple Syrup
These banana raspberry muffins must be refrigerated, and they last up to 4 days in a sealed box in the fridge.
You can freeze the muffins for up to 3 months in an airtight container and thaw them at room temperature the day before eating.
If you have some allergies to the ingredients used in this recipe, try some of the options below.
- Egg-Free – Replace the egg with 3 tablespoons of oil, yogurt, or unsweetened apple sauce. You can also replace the egg with a flax egg. To make it, stir one tablespoon of flaxseed meal in a bowl along with 3 tablespoons of lukewarm water. Wait for 10 minutes until an egg-like texture forms, then use it as an egg in the recipe.
- Nut-Free – You can use regular milk, soy milk, or oat milk instead of almond milk.
- Gluten-Free – I didn’t try using an all-purpose gluten-free flour mix, but it should work in a similar amount. From experience, I can tell that gluten-free flour, even 1:1 flour replacements, creates a gummy muffin texture.
- Sugar-Free – You can skip sugar to make the recipe with no added sugar or use a sugar-free crystal sweetener like allulose or erythritol. Both are natural and can be used in the same amount as sugar for kids above 2 years old.
Frequently Asked Questions
Below are the answers to your most frequent questions about this banana muffin recipe.
Can I Use Almond Flour Or Coconut Flour?
No, you need a starchy flour variety like wheat flour, or the muffins won’t hold their shape very well.
Can I Use Oat Flour?
You can probably replace half of the wheat flour with oat flour, but the texture might be more fragile.
Can I Add Chocolate Chips?
Yes, you can stir up to 1/2 cup of chocolate chips at the end in the prepared muffin batter.
White chocolate chips go well with fresh raspberries.
How Can I Add Proteins To The Muffins?
You can add 1-2 tablespoons of chia seeds and hemp seeds and use high-protein milk.
You can also serve the muffins with high-protein spreads like peanut butter.
More Muffin Recipes
If you like muffins, you’ll love these other healthy muffin recipes:
Did you try this banana raspberry muffin recipe? Share a comment or review below.
Banana Raspberry Muffins
- 1 ½ cups All-Purpose Flour or 3/4 all-purpose + 3/4 wholewheat flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ⅓ cup Sugar optional- skip if ultra ripe bananas
- 1 cup Mashed Bananas equivalent 2 large bananas
- 1 teaspoon Vanilla Extract
- ¼ cup Melted Coconut Oil or melted butter
- 1 large Egg
- 3 tablespoons Almond Milk or milk
- 1 ½ cup Raspberries fresh or frozen
- Preheat the oven to 350°F (180°C). Line a 12-muffin hole pan with paper cases and use an oil spray to grease the cases. Set aside.
- Peel and mash the bananas, and pack them in a measuring cup to measure 1 cup.
- In a large bowl add mashed bananas, egg, melted coconut oil, and vanilla, and whisk to combine. Set aside.
- In another bowl, stir flour, baking powder, baking soda, and sugar.
- Make a well in the center of the flour, fold in liquid ingredients and stir with a silicone spatula halfway, then fold in berries and keep stirring a few more times to incorporate. Don't over-mix the batter, stir until no more lump of flour can be seen not more. If you over-stir the batter, the muffins come out dense or sometimes gummy.
- The batter should be thick but not overly dry, if dry add 1-2 tablespoons extra milk or water.
- Fill the muffin cases up to 3/4 level.
- Bake the muffins on the center rack of the oven at 350°F (180°C) until a pick inserted in the center of the muffin comes out clean – about 25-35 minutes.
- Cool on a wire rack for one hour.
- Store in the fridge in an airtight box for up to 4 days or freeze in a sealed box for up to 4 months.