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Raspberry Banana Muffins

Prep Time10 mins
Cook Time32 mins
Total Time42 mins
Servings: 12 -15


  • 2 cups all-purpose flour
  • 2 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup 1 stick butter, softened
  • 3/4 cup brown sugar packed
  • 2 eggs
  • 3 ripe bananas about 1 cup, mashed
  • 1/3 cup buttermilk
  • 1 teaspoon vanilla extract
  • 3/4 cups raspberries


  • Preheat oven to 375 degrees F. Spray a muffin pan with non-stick cooking spray, set aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
  • In a large bowl, cream together the butter and brown sugar with a handheld mixer. Add in eggs, one at a time making sure that both eggs are incorporated. Mix in vanilla extract and mashed bananas.
  • Add the flour mixture in 2 parts alternating with the buttermilkĀ and ending with the flour mixture.
  • Stir in raspberries, making sure to not over mix or the color will bleed.
  • Fill prepared muffin pan 2/3 cup full or two heaping tablespoons.
  • Bake for 20-22 minutes, or until toothpick inserted into the center comes out clean.
  • Place on cooled oven and let sit for 10 minutes.
  • Using a spoon or butter knife, lightly run it along the edges to remove muffin. Place on a wire rack and cool.
  • Eat immediately and enjoy!