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!

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

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!

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.

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!

• 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 tsp 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.

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.

Step 2 - Mix In Other Wet Ingredients

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

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

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).

Step 4 - Add The Raspberries

Add the raspberries and stir them gently through the mixture.

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.

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.

FAQs

Related Recipes

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!