Rasberry banana muffins

Deliciously moist banana muffins topped with raspberries. Naturally sweetened with ripe bananas and lightly spiced with vanilla, these muffins are perfect for breakfast, snack, or dessert. Soft, fluffy, and bursting with fruity flavor in every bite!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 180°C (350°F), conventional oven. Line a muffin tin with paper liners.

Step 2

Mash the bananas in a large bowl. Add egg, sugar, vanilla, oil, and milk → mix well.

Step 3

In another bowl, combine flour, baking powder, baking soda, and salt.

Step 4

Gently fold the dry ingredients into the banana mixture until combined. Don’t overmix

Step 5

Spoon the batter into muffin cups (about ¾ full).

Step 6

Place 2–3 raspberries on top of each muffin. (Optional: lightly toss the raspberries in a bit of flour so they don’t sink.)

Step 7

Bake for 22–27 minutes, until golden brown and a toothpick inserted in the center comes out clean.

Step 8

Let cool slightly before serving.