Banana and raspberry muffins
Banana and raspberry muffins blend the sweetness of ripe bananas with tart raspberries, all topped with a creamy lemon zest frosting. These easy-to-make muffins are ideal for breakfast or snacks.
Cook time 15 min
Prep time 15 min
Ingredients:
1/2 cup self-raising flour1/2 cup brown sugar
1 tsp baking soda
1 banana
1/3 cup olive oil
1 egg
3/4 cup milk (1% fat)
1/2 cup raspberries
1 cup cream cheese
2 tbsp powdered sugar
2 tbsp lemon zest
Banana and raspberry muffins are a delightful and healthy treat perfect for breakfast or as a snack. These muffins are made with wholesome ingredients like wholemeal flour, fresh bananas, and juicy raspberries, offering a delicious blend of flavors and nutrients. They are not only easy to make but also loaded with fiber, vitamins, and healthy fats, making them a great option for the health-conscious.
Instructions:
Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, sift together the self-raising flour, brown sugar, and baking soda. Make sure everything is well combined.
In a separate bowl, mash the banana until smooth. Add the olive oil, egg, and milk to the mashed banana and mix until fully incorporated.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until the mixture is just combined. The batter should be slightly lumpy; do not overmix.
Carefully fold the raspberries into the batter. Be gentle to avoid breaking the berries.
Divide the batter evenly among the prepared muffin cups. Fill each cup about 2/3 full.
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
While the muffins are cooling, prepare the cream cheese frosting. In a medium bowl, beat the cream cheese until smooth. Add the powdered sugar and lemon zest, and continue to beat until everything is well combined and the frosting is smooth and creamy.
Once the muffins are completely cool, spread a generous amount of cream cheese frosting on top of each muffin.
Serve immediately or store the muffins in an airtight container in the refrigerator. Enjoy your delightful Banana and Raspberry Muffins!
These banana and raspberry muffins are not just scrumptious but also packed with nutritional benefits. They are perfect for any occasion, be it a quick breakfast, a snack for your lunchbox, or a sweet treat to share with friends and family. Enjoy the delightful combination of banana, raspberry, and a tangy cream cheese topping the next time you're craving something both delicious and wholesome.
Banana and raspberry muffins FAQ:
Bake the muffins for 18-22 minutes at 180°C (350°F). They are done when a toothpick inserted into the center comes out clean.
Store the muffins in an airtight container in the refrigerator. They will stay fresh for about 3-5 days. For longer storage, consider freezing them.
Yes, you can substitute olive oil with other oils like vegetable oil or melted coconut oil for a similar consistency and flavor.
Use a standard muffin tin, which typically holds about 1/4 cup of batter per cup. This recipe should fill 8-10 muffin cups.
To make the muffins dairy-free, substitute the milk with a plant-based milk (like almond or oat milk) and omit the cream cheese frosting or use a dairy-free cream cheese alternative.
Tips:
- Use ripe bananas: Ripe bananas are sweeter and easier to mash, which enhances the flavor and texture of the muffins.
- Do not over-mix the batter: Mix the dry and wet ingredients just until combined. Over-mixing can result in dense muffins.
- Fold in raspberries gently: Gently fold in the raspberries to avoid crushing them and to ensure even distribution in the batter.
- Fill muffin cups to the right level: Fill each muffin cup about two-thirds full to allow room for the muffins to rise without spilling over.
- Check for doneness: Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, the muffins are done.
- Cool before adding cream cheese topping: Let the muffins cool completely before adding the cream cheese topping to prevent it from melting.
Nutrition per serving
10 ServingsCalories 160kcal
Protein 4.13g
Carbohydrates 27g
Fiber 0.92g
Sugar 18g
Fat 12g
More recipes
Strawberry ricotta muffins
Delicious strawberry ricotta muffins perfect for breakfast or snacks.
01 Feb 2026Raspberry & blueberry muffins
Delicious raspberry & blueberry muffins perfect for any occasion.
08 Jan 2026Banana muffins
Moist banana muffins with cinnamon and brown sugar, perfect for any time.
01 Feb 2026