Raspberry Banana Muffins
on Jul 14, 2025
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These raspberry banana muffins are soft, fruity, and completely dairy-free. Made with ripe bananas and juicy raspberries, they’re the perfect treat for breakfast, snacks, or lunchboxes.
If you’ve got some overripe bananas and a few raspberries hanging around, this recipe is calling your name. These raspberry banana muffins are the perfect way to turn them into something fun and delicious! They’re soft, fruity, and totally dairy-free, perfect for kids with sensitivities or anyone looking for a feel-good snack. My kids love them for breakfast or packed in their lunchboxes, and I love that they’re made with simple, wholesome ingredients and come together in no time.
If you make this recipe and still have extra bananas lying around, stock up your freezer with these banana oat waffles, flourless peanut butter banana cake bars, and these banana blueberry oatmeal muffins.
Table of Contents
What You’ll Need
Here is what you’ll need to make these raspberry banana muffins:
- Bananas: The main source of sweetness for these muffins. Make sure to use bananas that are overripe with several brown spots. The riper the bananas, the sweeter the muffins.
- Raspberries: For extra bursts of sweetness and fruity flavor.
- Maple Syrup: Adds extra sweetness to the muffins. Make sure to use pure maple syrup and not pancake syrup.
- Self-Rising Flour: I used self-rising flour, which is a combination of all-purpose flour, baking powder, and salt, but feel free to make your own self-rising flour if you don’t have any on hand! (See instructions below.)
- Egg: The binding agent to help the muffins hold their shape.
- Oil: Adds moisture to the muffins to keep them fluffy in texture. Make sure to use a mild-tasting oil like avocado oil, coconut oil, or extra light-tasting olive oil.
- Cinnamon: Provides an extra warm spice and enhances the sweetness of the bananas.
- Vanilla Extract: For added flavor and to bring out the natural sweetness.
- Chocolate Chips: For a little added sweetness and fun!
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Maple Syrup: The maple syrup may be replaced with equal parts honey.
- Self-Rising Flour: No self-rising flour? No problem! You can make your own by mixing together 1 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt. To make these muffins gluten-free, use gluten-free all-purpose flour in a 1:1 ratio.
- Egg: The egg may be replaced with a liquid egg replacer like the brand Just Egg. It may also be replaced with a flax egg.
- Oil: The oil may be replaced with cooled, melted butter.
- Chocolate Chunks: The chocolate chunks are optional but can be replaced with finely chopped nuts, raisins, or any of your favorite add-ins!
Step-by-Step Instructions
STEP 1: Mash the bananas in a bowl with a fork until smooth (Images 1 & 2).
STEP 2: Add maple syrup, oil, egg, and vanilla to the bowl with the mashed banana and mix until well combined (Images 3 & 4).
STEP 3: Add the flour and ground cinnamon to the wet ingredients and gently mix them in until just combined. It is okay if there are a few lumps in the batter (Images 5 & 6).
STEP 4: Add in the raspberries and chocolate chips and gently fold them in until incorporated (Images 7 & 8).
STEP 5: Spoon 1 tablespoon of batter into each cup of a 24-cup mini muffin pan. Sprinkle some extra mini chocolate chips and diced raspberries on top if desired (Images 9 & 10).
STEP 6: Bake the muffins for 15 minutes, or until a toothpick inserted comes out clean. Allow the muffins to cool completely before serving.
Storage Instructions
Once cooled, store the raspberry banana muffins in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 5 days. To freeze, store in a freezer-safe Ziploc bag for up to 3 months. Reheat in the microwave for a few seconds until warmed through, or in a toaster oven/air fryer on the reheat setting.
Tips For Success
- Use overripe bananas for the best natural sweetness. The riper the bananas, the sweeter the muffins!
- No self-rising flour? No problem! You can make your own by mixing together 1 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt. To make these muffins gluten-free, use gluten-free all-purpose flour in a 1:1 ratio.
- Do not overmix the batter for these muffins once you combine the wet and dry ingredients so that the muffins do not end up dense. It is okay if there are a few lumps in the batter.
- Feel free to adjust the sweetness as desired. If you prefer less sweetness, slightly reduce the amount of maple syrup. If you prefer a sweeter muffin, add 1 to 2 tablespoons of maple syrup. If you prefer a naturally sweetened banana muffin recipe, try out these flourless peanut butter chocolate chip muffins!
Recipe FAQs
These muffins are soft and fluffy in texture and almost melt in your mouth with their moist and light crumb.
Yes! To make full-sized muffins, increase the bake time baking the muffins for 18 to 22 minutes, or until a toothpick inserted comes out clean.
Other Banana Recipes You’ll Love
Mini Chocolate Banana Brownie Muffins
Banana Blueberry Oatmeal Muffins
Banana Peanut Butter Bars
Waffles For Babies (Blueberry Banana Waffles)
If you tried these Raspberry Banana Muffins, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Raspberry Banana Muffins
Ingredients
- 2 medium ripe bananas
- ¼ cup maple syrup
- ⅓ cup mild-tasting oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup self-rising flour, see notes below about how to make your own self-rising flour.
- 1 tsp ground cinnamon
- ½ cup raspberries
- ¼ cup mini chocolate chips, plus more to sprinkle on top
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- Mash the bananas in a bowl with a fork until smooth
- Add maple syrup, oil, egg, and vanilla to the bowl with the mashed banana and mix until well combined.
- Add the flour and ground cinnamon to the wet ingredients and gently mix them in until just combined. It is okay if there are a few lumps in the batter.
- Add in the raspberries and chocolate chips and gently fold them in until incorporated.
- Spoon 1 tablespoon of batter into each cup of a 24-cup mini muffin pan. Sprinkle some extra mini chocolate chips and diced raspberries on top if desired.
- Bake the muffins for 15 minutes, or until a toothpick inserted comes out clean. Allow the muffins to cool completely before serving.
Notes
- Use overripe bananas for the best natural sweetness. The riper the bananas, the sweeter the muffins!
- No self-rising flour? No problem! You can make your own by mixing together 1 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt. To make these muffins gluten-free, use gluten-free all-purpose flour in a 1:1 ratio.
- Do not overmix the batter for these muffins once you combine the wet and dry ingredients, so that the muffins do not end up dense. It is okay if there are a few lumps in the batter.
- Feel free to adjust the sweetness as desired. If you prefer less sweetness, slightly reduce the amount of maple syrup. If you prefer a sweeter muffin, add 1 to 2 tablespoons of maple syrup. If you prefer a naturally sweetened banana muffin recipe, try out these flourless peanut butter chocolate chip muffins!
