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    Home » Recipes » Sweet Breads & Muffins

    Banana Raspberry Muffins

    Published: Feb 22, 2023 by Lucy · This post may contain affiliate links · 7 Comments

    Jump to Recipe
    Banana Raspberry Muffins in pink cases, cooling on a wire tray.

    Say hello to super moist, cafe-style Banana Raspberry Muffins with a classic crunchy sugar top! Ready to eat in in less than 30 minutes!

    These muffins are based on my most popular banana muffin recipe... but the sweet bursts of raspberries raise these muffins to another level!!

    Banana raspberry muffins baked in shiny pink paper cases.

    You'll be indulging in these healthy moist muffins in no time at all - bake time is just 15 minutes!

    Looking for more sweet muffin variations to try?

    Try my (most popular) ABCD muffins, healthy carrot cake muffins, apple crumble muffins (one of my favourites!) or chocolate banana muffins!

    My top tip: sprinkle a little sugar over the top of these banana raspberry muffins for that classic crunchy cafe-style finish - try it, I'm sure you'll be hooked!

    A pile of raspberry muffins.

    Why You're Going To Love This Recipe

    Perfect to pop into lunch boxes or when you need that mid morning pick-me-up, muffins are my go-to for a quick and easy, healthy snack.

    • Great way to use up over-ripe bananas - it seems like overnight those bright yellow bananas in the fruit bowl suddenly turn spotty and soft! Those over-ripe bananas are perfect for this recipe.
    • Melt and mix recipe - mashed bananas, raspberries and a few basic baking ingredients are all mixed together in just one bowl - saves on washing up too!
    • Muffins freeze so well! - and make a great lunch box addition that will be thawed in time for morning tea. Or defrost and heat up for a yummy quick breakfast!
    • A healthy choice - full of nutritious bananas and bursts of raspberry, you know exactly what's in these homemade muffins.
    • Conventional and Thermomix - you will find both methods in the recipe card at the bottom of the post.
    A banana and raspberry muffin split open in front of a bowl of fresh raspberries.

    What You Need

    The ideal way to transform ripe bananas into a sweet morning tea or lunch time treat!

    Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!

    The ingredients for muffins set out on a marble bench top.
    • Butter - salted or unsalted, either is fine to use.
    • Vanilla extract - or vanilla essence.
    • Honey - I like to use honey, however you can substitute this with maple syrup or rice malt syrup if you prefer. 
    • Milk - I recommend using full fat milk (not skim milk) as it results in a beautiful and moist muffin texture.
    • Eggs - make sure you have your eggs at room temperature and use large eggs (around 55g-60g each).
    • Bananas - our recipe calls for 2 large ripe bananas, however, this is a very forgiving recipe, so it wont matter if you use a little more or less - aim for approx 275gm.
    • Self raising flour - also known as self rising flour. If you only have plain flour you can make your own by adding 2 teaspoon baking powder to every 1 cup of plain flour.
    • Caster sugar - also known as superfine sugar.
    • Baking powder and bi-carbonate of soda - these both assist the self-raising flour to make the muffins rise perfectly. Bi-carbonate of soda is also known as baking soda and bicarb soda. 
    • Ground cinnamon - for just a subtle touch of spice.
    • Salt - optional (but recommended if you're using unsalted butter).
    • Raspberries - you can use either fresh raspberries or frozen.
    • Raw sugar - this is optional, but highly recommended to sprinkle over the top.

    Equipment Required

    These raspberry banana muffins can be made conventionally, simply with a bowl and wooden spoon. Of course, if you have a Thermomix (optional), you can use that too!

    • 12 hole muffin tray;
    • Paper cases - there's some gorgeous little ones around, or make your own muffin liners with parchment paper.
    Golden baked fruit muffins cooling on a wire rack.

    Step By Step Instructions

    I love a melt and mix, one bowl recipe that's so quick and easy, and light on the washing up too!

    Step 1 - Melt

    Preheat the oven and prepare your muffin tray.

    Melt the butter in a large microwave safe bowl, and allow it to cool slightly.

    Thermomix: Place bananas into the Thermomix bowl. Mash for 10 seconds, Speed 8. Pour into a bowl and set aside.

    Place the butter into the Thermomix bowl (don't worry about cleaning it) and melt for 1 minute, 100 degrees, Speed 2. Scrape down the sides and melt for a further 30 seconds, 100 degrees, Speed 2 (if needed). Allow to cool slightly.

    Melted butter in a mixing bowl, with a whisk.

    Step 2 - Mix In Other Wet Ingredients

    Add the vanilla extract, honey and milk to the melted butter and whisk until well combined.

    Eggs added to be whisked through mixture.

    Next, add the eggs one at a time, and whisk with each addition.

    Mashed banana stirred through other wet ingredients in a bowl..

    Then add the mashed bananas and whisk for a further 20 seconds, until the mixture is well combined.

    Thermomix: Add the vanilla extract, honey and milk and mix together for 20 seconds, Speed 4. With the blades spinning, reduce to Speed 3 and add the eggs one at a time through the MC hole.

    Add the mashed bananas and mix for a further 20 seconds or until well combined.

    Step 3 - Add The Dry Ingredients

    Sift the flour, baking powder, bi-carb soda, ground cinnamon and salt into the bowl, and add the caster sugar.

    Fold dry ingredients through with a wooden spoon until just combined - don't overmix!

    Thermomix: Add the self-raising flour, caster sugar, baking powder, bi-carb soda, cinnamon and salt and mix for 5 seconds on Speed 4 (use the spatula to help mix).

    Dry ingredients in a copper sifter.
    Dry ingredients mixed into liquid with a wooden spoon.

    Step 4 - Add The Raspberries

    Add the raspberries and stir them gently through the mixture.

    Raspberries added to mixture in a white bowl.
    mixture in a bowl with raspberries stirred through.

    Step 5 - Bake

    Divide mixture evenly between the muffin cases (filling to ⅔ full).

    Sprinkle with raw sugar (optional).

    Bake for 15 minutes, until muffins are slightly golden and spring back when touched. Allow banana raspberry muffins to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.

    Mixture spooned into paper cases in a muffin tray.

    Expert Tips

    With a crunchy cafe style sugar top, these banana raspberry muffins will delight the most dedicated muffin munchers....

    • Use room temperature ingredients (milk and eggs) as this helps the ingredients to blend easier and particularly helps the muffins to rise better.
    • Don't overmix! Once you add the dry ingredients, the mixture only needs to be gently combined, not whisked! And especially when the raspberries are added to prevent them from breaking apart.
    • You can vary the berries - the raspberries can be substituted with blueberries, blackberries or strawberries if you prefer.
    • Raspberries can be fresh or frozen - use fresh berries if available, however frozen berries are fabulous to use all year round, and often more economical too.
    • Storing - banana raspberry muffins can be stored in an airtight container at room temperature for up to 3 days (not in the fridge or they'll dry out).
    • Freezing - alternatively, they can be frozen for up to 3 months. Allow to defrost at room temperature before consuming.
    A soft muffin split open, showing berries inside, next to a bowl of frozen raspberries.

    FAQs

    Which is best - fresh or frozen berries?

    Whilst nothing quite compares to delicious fresh summer berries, frozen berries are excellent quality too, being snap frozen. The advantage of frozen berries is that they are available all year round, and often more economical than fresh berries that can be premium priced due to their short shelf life. Either are perfectly suitable to use for these Banana Raspberry Muffins.

    How can I stop the muffin cases from being greasy on the base?

    Sprinkle half a teaspoon of raw rice grains in the bottom of each muffin hole, and sit the paper case on top. The rice grains will soak up moisture and stop the paper cases from being greasy.

    What temperature do I use for a conventional oven?

    I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius for these banana raspberry muffins.

    An overhead shot of raspberry and banana muffins.

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    Please don't think I'm just obsessed with sweet muffins... there's a whole lot of savoury muffins that are sure to impress as well.

    A perfect way to smuggle some veggies in for fussy eaters too!

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    A close up of a banana and raspberry muffin in a pink case.

    Banana Raspberry Muffins

    Say hello to super moist, cafe-style Banana Raspberry Muffins with a classic crunchy sugar top! Ready to eat in in less than 30 minutes!
    5 from 5 votes
    Print Pin Rate
    Course: Snacks
    Cuisine: Muffins
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 12 serves
    Calories: 207kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 80 g butter
    • 1 teaspoon vanilla extract
    • 1 teaspoon honey
    • 125 g (½ cup) milk full cream, room temperature
    • 2 eggs room temperature
    • 2 large bananas mashed
    • 250 g (2 cups) self-raising flour
    • 100 g (½ cup) caster sugar
    • 1 teaspoon baking powder
    • ½ teaspoon bicarbonate of soda
    • 1 teaspoon ground cinnamon
    • pinch of salt
    • 150 g (1 cup) raspberries fresh or frozen
    • 2 tbs raw sugar optional
    Prevent your screen from going dark

    Instructions

    Conventional Method

    • Preheat oven to 180 degrees celsius (fan-forced).
    • Line a 12 hole muffin tray with muffin liners.
    • Melt the butter in a microwave-safe bowl for 30-60 seconds or until melted. Allow to cool slightly.
    • Add the vanilla extract, honey and milk and whisk together until well combined.
    • Add the eggs one at a time and whisk between each addition.
    • Add the mashed bananas and beat for a further 20 seconds or until well combined.
    • Sift over the self-raising flour, caster sugar, baking powder, bi-carbonate soda, cinnamon and salt and fold through with a wooden spoon.
      Gently stir through the raspberries.
    • Divide mixture evenly between the muffin cases (filling to ⅔ full).
    • Sprinkle with the raw sugar (optional).
    • Cook for 15 minutes or until the muffins are lightly golden and spring back when touched in the middle.
    • Allow to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.

    Thermomix Method

    • Preheat oven to 180 degrees celsius (fan-forced).
    • Line a 12 hole muffin tray with muffin liners.
    • Place bananas into the Thermomix bowl. Mash for 10 seconds, Speed 8. Pour into a bowl and set aside.
    • Place the butter into the Thermomix bowl (don't worry about cleaning it) and melt for 1 minute, 100 degrees, Speed 2. Scrape down the sides and melt for a further 30 seconds, 100 degrees, Speed 2 (if needed). Allow to cool slightly.
    • Add the vanilla extract, honey and milk and mix together for 20 seconds, Speed 4. With the blades spinning, reduce to Speed 3 and add the eggs one at a time through the MC hole.
    • Add the mashed bananas and mix for a further 20 seconds or until well combined.
    • Add the self-raising flour, caster sugar, baking powder, bi-carb soda, cinnamon and salt and mix for 5 seconds on Speed 4 (use the spatula to help mix).
      Stir the raspberries through with the spatula.
    • Divide mixture evenly between the muffin cases. Sprinkle with raw sugar (optional). Cook for 15 minutes or until they spring back when lightly touched in the middle.
    • Allow to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.

    Notes

    RECIPE NOTES & TIPS
    • Use room temperature ingredients (milk and eggs) as this helps the ingredients to blend easier and particularly helps the muffins to rise better.
    • Don't overmix! Once you add the dry ingredients, the mixture only needs to be gently combined, not whisked, to keep them soft and light! And mix gently especially when the raspberries are added to prevent them from breaking apart.
    • You can vary the berries - the raspberries can be substituted with blueberries, blackberries or strawberries if you prefer.
    • Raspberries can be fresh or frozen - use fresh berries if available, however frozen berries are fabulous to use all year round, and often more economical too.
    • Add a little uncooked rice to the bottom of the muffin tin holes (optional) - this stops the paper cases from getting greasy.
    • Storing - banana raspberry muffins can be stored in an airtight container at room temperature for up to 3 days (not in the fridge or they'll dry out).
    • Freezing - alternatively, they can be frozen for up to 3 months. Allow to defrost at room temperature before consuming.

    Nutrition

    Calories: 207kcal | Carbohydrates: 33g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 104mg | Potassium: 173mg | Fiber: 2g | Sugar: 14g | Vitamin A: 241IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 1mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

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    Comments

    1. Nina says

      May 28, 2024 at 8:33 pm

      5 stars
      I love this recipe, I’ve just made a naughty batch and used choc chips instead of berries! But how do I stop the cases sticking to the muffins help

      Reply
      • Lucy says

        May 31, 2024 at 8:22 am

        Fantastic!

        Reply
    2. Fiona says

      November 30, 2023 at 9:16 am

      Hi wondering why you need to add the baking powder and bicarb please if using self raising flour? thanks

      Reply
      • Lucy says

        December 01, 2023 at 7:04 am

        Yes you do

        Reply
      • Nina says

        April 17, 2024 at 8:33 pm

        5 stars
        I didn’t have both so just added some baking powder and was fine

        Reply
    3. Julie Dubois says

      September 02, 2023 at 2:40 pm

      5 stars
      Hi Lucy,

      I just made a batch of these muffins using fresh raspberries and they were absolutely delicious and even the hubby enjoyed them. They won’t be lasting long in our household

      Reply
      • Lucy says

        September 04, 2023 at 7:51 am

        Fantastic!

        Reply
    5 from 5 votes (2 ratings without comment)

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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

    More about me →

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