Banana-Raspberry Muffins

37 12 servings, 1 muffin (77 g) each
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(3) 1 Review
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12 servings, 1 muffin (77 g) each

Our Banana Raspberry Muffins recipe gets an extra zing of flavour from raspberries. Fresh or frozen raspberries work equally well. Enjoy these tasty muffins with a cup of coffee or tea.

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Combine first 5 ingredients in large bowl. Whisk all remaining ingredients except raspberries in medium bowl until blended. Add banana mixture to dry ingredients; stir just until moistened. Gently stir in 1/2 cup raspberries.
  • Spoon into 12 muffin pan cups sprayed with cooking spray; top with remaining raspberries.
  • Bake 20 to 22 min. or until toothpick inserted in centres comes out clean. Cool in pan 5 min. before removing from pan to serve.


For added flavour and crunch, stir 1/2 cup chopped walnuts into flour mixture before mixing with the banana mixture.

How to Ripen Bananas for Baking

When a recipe calls for ripe bananas and the ones on your countertop are still a bit underripe, here’s an easy way to ripen them quickly. Peel the bananas and place them on a baking sheet. Bake in 450ºF oven 10 to 15 min. or until bananas are very soft. The oven heat acts like the natural ripening process and sweetens the fruit.


  • 12 servings, 1 muffin (77 g) each

Nutritional Information

Serving Size 12 servings, 1 muffin (77 g) each
Calories 220
% Daily Value
Total fat 7g
Saturated fat 1g
Cholesterol 30mg
Sodium 190mg
Carbohydrate 35g
Dietary fibre 2g
Sugars 17g
Protein 4g
Vitamin A 2 %DV
Vitamin C 6 %DV
Calcium 8 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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  • fraserdt |

    My 15 yr old son LOVED these!