Raspberry Banana Muffins

Raspberry Banana Muffins
Raspberry Banana Muffins
Raspberry Banana Muffins

I go through food phases. Sometimes I’ll only eat breakfast for dinner, sometimes I like oatmeal, sometimes, eggs and sometimes I can’t figure out what I’d like to eat but I know it’s not any of that. So this time I decided to go for muffin. Muffins are these fabulous little versatile things that can taste like anything you want them to. Dessert-like chocolatey muffins, fruit-y muffins, fiber-y muffins. Muffins are awesome.

Look at all that fruit in the batter
Look at all that fruit in the batter

A fun muffin story: Summer between 9th and 10th grade my sister and I were in a community theatre production of little shop of horrors. Rehearsal was at 5:00 every day which meant it was too early for dinner… but by the time we got out of rehearsal it’d be 9:00 and we’d be starving. During this time though, my mom was buying those big things of costco muffins all the time. So every day for a full summer my dinner was a giant chocolate chip muffin from Costco. Healthy eating right there.

Yum. Batter
Yum. Batter

I survived that summer of fantastically healthy eating just like a survived eating Wendy’s for dinner every night the summer before (really, theatre messes up dinner schedules). But now a costco muffin would probably send me into a sugar coma. This muffin however, does no such thing. Filled with banana and raspberry it’s pretty much just a delicious breakfast munchy. Paired with an egg and I’m set until lunch!

raspberrybananamuffins6Honestly though, these muffins are delicious. I love all forms of banana bread and the raspberry really adds something extra special. The original recipe called for a whole cup of sugar in these things but I cut it down to a half a cup and they still taste great. Plus, I love any recipe that calls for 2 cups of fruit. Except maybe fruit cake…

Raspberry Banana Muffins

Yield: 12


  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 1/2 cups flour (I used whole wheat)
  • 1/2 cup milk
  • 1 cup mashed banana (about 3 bananas)
  • 1 cup raspberries, chopped


  1. Preheat the oven to 350 degrees.
  2. Beat the butter and sugar until they are creamy. Then beat in the bananas. Then beat in the eggs and vanilla.
  3. Combine the baking soda and the flour and slowly beat in the flour mixture to the butter mixture.
  4. Add milk, and stir in raspberries until combined.
  5. Fill muffin tins about 3/4 of the way full and bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10-20 minutes in the pan and then remove and continue to cool on a wire cooling rack.

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2 thoughts on “Raspberry Banana Muffins

  1. I’m made one little change to your delicious recipe. I exchanged the vanilla extract for orange extract and they turned out fantastic

  2. I made these with my two year old’s. We didn’t have any eggs or butter but added 1/2 cup of applesauce instead. They turned out moist and delicious.

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