Raspberry Banana Muffins
These raspberry banana muffins are tender, fruity, and irresistibly moist. A sweet, tender breakfast snack, or easy make-ahead treat.
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There’s something magical about muffins that combine two fruits in every bite. These raspberry banana muffins are soft, moist, and just the right balance of tender and sweet. Every juicy raspberry adds a pop of brightness, while the banana makes the muffins naturally sweet. They’re a bakery-style treat you can pull together in just about 30 minutes.
Morning Muffin Magic
You know I love my vegan banana bread. So, after a recent Costco run, we had all these raspberries (they were on sale!) and I thought…why not add raspberries to banana bread?
Of course, the next thought was why not make them into perfectly portioned muffins, because muffins are magic!
The result? A batch of muffins so good, I immediately started planning to make them again…and again. The tart raspberries tucked into the naturally sweet banana batter are just chef’s kiss. They’ve quickly become a favorite in my kitchen, and I think they’ll be in yours, too.
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Bananas – Use ripe bananas (with brown spots) for the best sweetness and texture.
- Raspberries – Fresh raspberries hold their shape best, but frozen will also work (don’t thaw before mixing).
- Almond Milk + Apple Cider Vinegar – This combo creates an instant dairy-free buttermilk for tender muffins.
- Flour – All-purpose flour keeps them light; swap half for whole wheat flour if you’d like more fiber.
- Brown Sugar – Adds a caramel-like depth. You can substitute coconut sugar if preferred.
- Oil – Neutral vegetable oil keeps muffins moist. Melted coconut oil also works well. Substitute applesauce if you prefer oil-free.
- Vanilla Extract – Enhances both banana and raspberry flavors.
- Baking Powder + Baking Soda – The leavening duo gives these muffins a tall, fluffy lift.
Raspberry Banana Muffins in 3 Simple Steps
Making raspberry banana muffins couldn’t be easier! With a few pantry staples and fresh fruit, you’ll have warm, tender muffins ready in no time.
Step One: Make the Batter
Whisk the dry ingredients in one bowl, then stir the wet ingredients together in another (I mash the bananas directly into the wet mixture). Fold the two together, and finish by adding the raspberries.
Step Two: Fill & Bake
Go ahead and spoon the batter into your muffin pan, filling each about two-thirds full. Bake until the tops are puffy and golden, around 20 minutes.
Step Three: Cool & Glaze
Let muffins rest for 5 minutes in the pan, then transfer to a wire rack. If you’re feeling fancy, drizzle with a quick vanilla glaze before serving.
That’s it — muffins in three simple steps! For exact measurements and baking details, see the recipe card below.
Notes from the Kitchen
- Don’t overmix the batter — that’s the secret to soft, tender muffins.
- Add a protein boost with 2 tablespoons vanilla protein powder (replace 2 tablespoons flour).
- Want bakery flair? Drizzle with a simple glaze (powdered sugar + almond milk).
Recipe Test Kitchen
During testing, I tried several experiments:
- Fresh or Frozen? I feel like both worked, but I lean toward fresh berries because gave a brighter look to the muffins.
- Flour Options: I also swapped half the flour for whole wheat and found the muffins slightly denser, but still delicious.
- The biggest discovery? Letting the muffins rest in the pan for 5 minutes after baking kept them from falling apart and prevented sogginess.
These small tweaks made a noticeable difference in flavor and texture.
Storage Tips
- Counter: Store muffins in an airtight container for up to 3 days.
- Fridge: Keep in the refrigerator for up to 1 week.
- Freezer: Wrap muffins individually and freeze for up to 2 months. Reheat in the microwave for 20–30 seconds.
Easy Banana Raspberry Muffins
Ingredients
For the Homemade Buttermilk:
- 1 cup almond milk
- 2 teaspoons apple cider vinegar
For the Muffin Batter:
- 2 cups all-purpose flour (substitute 1 c whole wheat + 1 c all-purpose flour)
- ⅓ cup light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 ripe bananas , mashed
- 1 teaspoon vanilla extract
- ⅓ cup vegetable oil
- 1 cup fresh raspberries
Instructions
- Preheat oven to 375°F/190°C. Spray a muffin pan with vegetable spray or use paper liners.
Make the Buttermilk
- Stir together the milk and vinegar. Set aside to let the vinegar curdle the milk. so the vinegar can combine with the milk.1 cup almond milk, 2 teaspoons apple cider vinegar
Make the Muffins
- Dry Mix: Stir together the flour, sugar, baking powder/soda, and salt in a large bowl.2 cups all-purpose flour, ⅓ cup light brown sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt
- Wet Mix: Combine mashed bananas, vanilla, vegetable oil, and buttermilk. Stir to combine.2 ripe bananas, 1 teaspoon vanilla extract, ⅓ cup vegetable oil
- Mix Batter: Add the banana mixture to the flour mixture, and stir until combined. Don't overmix. Gently fold in the raspberries.1 cup fresh raspberries
- Spoon and Bake: Spoon batter into the prepared muffin pan, until about ⅔ full.
- Optional: Top each muffin with banana slices and/or fresh raspberries.
- Bake for approximately 20 minutes until golden brown around the edges of the streusel. A tester inserted in the middle of one of the muffins should come out clean. Remove from oven and let cool for about 5 minutes.
Serve and Store
- Serve muffins warm with vanilla icing drizzles (stir together 1/4 cup powdered sugar with a teaspoon vanilla almond milk).
- Store muffins in an airtight container at room temperature for up to 3 days. They can be refrigerated for up to 1 week or frozen for up to 2 months. To serve, cook in the microwave until heated through.
Recommended Equipment
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Notes
Marly’s Tips
- Add a glaze to these muffins by combining ¼ cup powdered sugar with 1 teaspoon plant-based milk. Use a spoon to drizzle it over baked and cooled muffins.
- Protein Boost: Give these muffins some more protein by adding 2 tablespoons of vanilla protein powder (also removing 2 tablespoons of flour)
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
More Fruity Muffins
If you love this recipe for raspberry banana muffins, here are more fruity muffin favorites to try:
Here are even more of my vegan muffins that I love baking for family, friends, or yes, even myself!.
Can I make these muffins gluten-free?
Yes! Use a 1:1 gluten-free baking flour blend.
Can I reduce the sugar?
Absolutely! You can cut the sugar to 1/4 cup and the bananas will keep them sweet.
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
2 Responses to Raspberry Banana Muffins
Rate / Comment
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Hi there, Marly!
I haven’t baked these yet, so my 5 ⭐️ rating is based on your recipe alone. So why the rating? – because I am beyond grateful that you added options for those of us who are oil-free, GF, no/low refined sugar (you offered a lower sugar amount which is great! I will replace with date sugar/paste at my own risk!)….so, a big Thank You with much appreciation!
M
Hi Megan! Thank you so much for your comment. It really means a lot to see your words of reassurance. I hope you enjoy these muffins and I love the changes you’re planning. Sounds delicious!