Raspberry Muffins
These soft, naturally sweet Raspberry Muffins are made with mashed bananas, juicy raspberries, and no added sugar—perfect for toddlers and big kids. They’re great for breakfast, snack time, or lunchboxes, and come together in one bowl for easy cleanup.
Servings: 6
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
Serving Size: Makes 12 standard muffins.
Preparation Tips:
Make sure bananas are well-mashed for a smoother batter.
Gently fold in raspberries to maintain their shape.
Avoid overmixing to keep muffins light and fluffy.
Baking Tip: Use a toothpick to check doneness; it should come out clean when inserted into the center of a muffin.
Nutrition
Calories: 196kcal | Carbohydrates: 38g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 22mg | Potassium: 286mg | Fiber: 3g | Sugar: 8g | Vitamin A: 123IU | Vitamin C: 9mg | Calcium: 20mg | Iron: 1mg