Raspberry Muffins
on Feb 21, 2024, Updated May 31, 2025
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These Raspberry Muffins are a delightful, toddler-friendly treat that combines the natural sweetness of ripe bananas with the tartness of juicy raspberries. With just five simple ingredients and no added sugar, they’re perfect for little hands and growing appetites. Whether served as a quick breakfast, a lunchbox addition, or an afternoon snack, these muffins are sure to become a family favorite.
Why Raspberry Muffins are Great for Toddlers
- No Added Sugar: This recipe relies on the natural sweetness of ripe bananas and the delightful burst of flavor from raspberries. There’s no need for any added sugar, making it a healthier choice for your little one.
- Fruit-Packed: With three mashed bananas and a generous portion of raspberries, these muffins are rich in essential vitamins and fiber, supporting your toddler’s growth and development.
- Simple Ingredients: The recipe is incredibly straightforward, using ingredients commonly found in most kitchens. It’s a convenient and budget-friendly option.
- Kid-Approved Taste: The combination of sweet bananas and juicy raspberries is sure to be a hit with your toddler’s taste buds.
Ingredients
- 3 mashed bananas
- 3/4 cup raspberries
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups self-raising flour
Note: If you don’t have self-raising flour, you can create your own by using 1 1/2 cups all-purpose flour and adding 2 1/4 tsp of baking powder and 1/4 tsp salt.
How to Make Banana Raspberry Muffins
- Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease a muffin pan or line it with parchment paper for easy removal.
- Prepare the Wet Ingredients: In a mixing bowl, mash the three ripe bananas until they become smooth and free of lumps. Then add the two eggs and a teaspoon of vanilla extract. Mix these wet ingredients well until they are fully combined.
- Incorporate the Dry Ingredients: Add the 1 1/2 cups of self-raising flour (or the equivalent with added baking soda) to the wet mixture. Stir until all the ingredients are incorporated and you have a consistent batter. You can also use an electric mixer to get it super smooth.
- Add Raspberries: Gently fold in the 3/4 cup of fresh or frozen raspberries into the batter.
- Bake: Pour the batter into the prepared muffin tins. Bake in the preheated oven for 20-23 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary, so keep an eye on your muffins in the last few minutes.
- Cool and Serve: Allow the sugar-free raspberry muffins to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely. Once cooled, serve to your hungry toddler.
Substitutions
Flour: Sub for gluten-free flour for gluten allergies.
Eggs: For an egg-free version, replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water, set aside for 5 minutes).
Raspberries: Feel free to use chocolate chips, blueberries, chopped strawberries, or a mix of berries as alternatives.
Bananas: If bananas aren’t on hand, unsweetened applesauce can be used, though it may slightly alter the flavor and texture.
Storing Toddler Raspberry Muffins
- Room temperature: Wrap in plastic wrap, and leave on the counter for 2-3 days.
- Refrigeration: Place the muffins in an airtight container or wrap it in plastic wrap. Store it in the refrigerator for up to 3-4 days.
- Freezing: If you’d like to save some for later, wrap muffins in plastic wrap and place it in an airtight container or a freezer bag. They can be frozen for up to 2-3 months. Thaw at room temperature or in the refrigerator before serving.
Common Questions
Can I use frozen raspberries?
- Yes, frozen raspberries work well. Add them directly to the batter without thawing to prevent excess moisture.
Are these banana raspberry muffins ok for baby-led weaning?
- These muffins have no added sugar and use natural ingredients, making them good for babies over 6 months who have started solids. Always ask your pediatrician about new foods.
How do I make these healthy raspberry muffins gluten-free?
- Swap the self-raising flour with a gluten-free flour and add 2 1/4 tsp of baking powder and 1/4 tsp salt.
More Easy Toddler Breakfast Ideas
Flour-Free Peanut Butter Chocolate Muffins – These flourless muffins are rich, fudgy, and made with just a handful of wholesome ingredients like peanut butter, banana, and cocoa powder. With no refined flour or added sugar, they’re a nutritious and satisfying treat that toddlers will love and parents will feel good about. Ideal for breakfast or snack time!
Pumpkin Pancakes – These toddler-friendly Pumpkin Pancakes are soft, fluffy, and naturally sweetened with banana. Packed with cozy pumpkin flavor and warm spices, they’re perfect for fall—or any time you have leftover pumpkin puree! Serve them warm with a drizzle of yogurt or a smear of nut butter for a nourishing breakfast.
Pancake Muffins (Made with Mix) – Turn your favorite pancake mix into a fun, mess-free breakfast with these Pancake Muffins! Just mix, pour, and bake—then customize with fruit, mini chocolate chips, or a touch of cinnamon. These bite-sized muffins are easy to prep ahead and perfect for little ones who love finger foods.
Banana Bars – These soft-baked Banana Bars are naturally sweet, moist, and packed with real banana flavor. Perfect for toddlers, they’re easy to hold and just the right texture for young eaters. Enjoy them plain or with a light smear of cream cheese or nut butter for a satisfying snack or breakfast.
Banana Avocado Pancakes – Made with ripe banana, creamy avocado, and a few pantry staples, these pancakes are a nutritious twist on a breakfast classic. They’re soft, naturally sweet, and full of healthy fats—perfect for toddlers just learning to eat on their own. Quick to whip up and easy to freeze for later!
If you loved these healthy raspberry muffins let me know! Tag me @reallittlemeals so I can hear about all of your delicious creations!
Raspberry Muffins
Ingredients
- 3 bananas, mashed
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cups self-raising flour, if you don't have self raising flour, you can do 1 1/2 cup all purpose flour and 2 1/4 tsp baking powder, 1/4 tsp salt.
- 3/4 cup raspberries
Instructions
- Preheat the oven to 350 degrees F. Grease a muffin pan.
- In a mixing bowl, add mashed banana, eggs, vanilla, and self raising flour. Mix until smooth. Gently fold the raspberries in.
- Pour the batter into each muffin tin. Bake in the preheated oven for 20-23 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary, so keep an eye on your muffins in the last few minutes.
- Cool and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My kids loved them! Healthy and delicious! Thanks for sharing!!
I’m so glad they are a hit!!
I didn’t have any raspberries, so I substituted chocolate chips. They were so good! My 2 yr old and 6 yr old loved them! I’m going to try blueberries as well. Great recipe!
Tastes pretty much just like bannana with rasberries. Dont know what i was expecting. Tastes better warm than cold though. Added a little honey on top for extra flavor. Fresh out of oven astes more like raspberry pancakes but as they sit the bananna flavor comes out more.
I found you on IG and you w changed our whole world!!! My kids love making these recipes and they taste soooo good! Thank you for doing what you do🙏🏽
Aww this is so sweet! I am so glad to hear my recipes are helpful! 💗