Raspberry Banana Muffins
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.
Servings: 24 mini 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!
Nutrition
Calories: 67kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Cholesterol: 8mg | Sodium: 4mg | Potassium: 55mg | Fiber: 1g | Sugar: 3g | Vitamin A: 19IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 0.1mg
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