Raspberry Banana Muffins

A close-up of a baked muffin in a crinkled paper liner, showing a golden-brown top with visible chunks of fruit or nuts.

5 from 1 vote

Raspberry Banana Muffins

These Raspberry Banana Muffins are soft, fluffy, and packed with fruity banana flavor and vibrant freeze-dried raspberries. Buttermilk gives them a tender crumb, and a sprinkle of coarse sugar on top makes them feel like they came straight from your favorite bakery.

Prep Time15

Cook Time18

Total Time33

Course: Breakfast

Cuisine: American

Servings:

Calories: 248kcal

Author: Sophie Viau

Equipment

12-cup muffin tin
Paper or parchment muffin liners
Mixing bowls (large and medium)
Measuring cups and spoons
Electric hand mixer or stand mixer
Rubber spatula
Ice cream scoop or spoon for batter

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup white sugar
½ cup canola oil
2 ripe bananas mashed
1 large egg
2 teaspoons vanilla extract
1 cup buttermilk
¾ cup freeze-dried raspberries

Instructions

Preheat oven to 425°F. Line a 12-cup muffin tin with liners or lightly coat with butter or spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, use an electric mixer to combine the sugar, oil, mashed bananas, egg, vanilla, and buttermilk. Mix until smooth and well incorporated.
Add the dry ingredients to the wet and mix gently until just combined. Don’t overmix — that’s the secret to tender muffins.
Gently fold in the freeze-dried raspberries with a spatula. They’ll soften slightly as they bake but still keep their shape and flavor.
Scoop batter into muffin cups, filling each one to the top. Sprinkle each muffin with ½ teaspoon of coarse sugar.
Bake at 425°F for 18–20 minutes or until a toothpick comes out clean. Let muffins rest in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Buttermilk makes a difference — it adds a tender texture that regular milk just can’t replicate.
Freeze-dried raspberries give you control — no soggy berries or streaky batter here!
Muffins can be baked ahead and frozen — perfect for meal prep or back-to-school mornings.
If you're baking for a crowd, this recipe easily doubles!
You can find freeze-dried raspberries at Trader Joe's, Whole Foods, or in the dried fruit section of many grocery stores.

Nutrition