Description
These Banana Raspberry Muffins are moist, flavorful, and perfect for breakfast or a snack. Made with ripe bananas and fresh raspberries, they combine natural sweetness with a hint of cinnamon, baked to golden perfection in under 35 minutes.
Ingredients
Wet Ingredients
- 2 ripe bananas (mashed)
- 1/2 cup unsalted butter (melted)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1 large egg
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Fruits
- 1 cup fresh raspberries
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups to prevent sticking.
- Combine wet ingredients: In a large bowl, mix the mashed bananas, melted butter, granulated sugar, brown sugar, and egg until well combined and smooth.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until evenly distributed.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep muffins tender.
- Fold in raspberries: Carefully fold fresh raspberries into the batter, trying not to crush them to maintain their shape and texture.
- Fill muffin cups: Spoon the batter into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake the muffins: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool the muffins: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Fold in raspberries gently to avoid turning the batter pink and mushy.
- To check doneness, insert a toothpick in the center; it should come out clean or with a few moist crumbs.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- For a dairy-free version, substitute butter with coconut oil or a vegan margarine.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
