Banana Raspberry Muffins
Made with ripe bananas and plump raspberries, these moist and flavorful Banana Raspberry Muffins are a great way to start the day.
Servings 12 servings
Calories 203kcal
Equipment
- muffin tin
Ingredients
- 2 bananas ripe - mashed
- ½ cup butter melted - unsalted
- ½ cup granulated sugar
- ¼ cup brown sugar packed
- 1 large egg
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup raspberries fresh - not frozen
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
- Combine the mashed bananas, melted butter, granulated sugar, brown sugar, and egg in a large bowl. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Gently fold in the fresh raspberries, being careful not to crush them too much.
- Spoon the batter into the muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
Serving: 1serving | Calories: 203kcal | Carbohydrates: 31g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 215mg | Potassium: 111mg | Fiber: 2g | Sugar: 16g | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg | Net Carbohydrates: 29g