Banana Raspberry Muffins

Total Time
35mins
Prep
10 mins
Cook
25 mins

A litle like banana bread but with a fresh berry taste!

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Ingredients

Nutrition

Directions

  1. Sift together flour, baking powder, baking soda, and salt.
  2. Cream butter with sugar until fluffy.
  3. Beat in eggs.
  4. Puree bananas, sour cream and vanilla.
  5. Alternate dry ingredients and banana mixture to the egg mixture.
  6. Beat enough to incorporate.
  7. Fold in raspberries and toasted nuts.
  8. Spoon into greased muffin tins and bake in a preheated 350 deg F oven for about 25 minutes, until puffed, browned and springy.
  9. Makes about 15 muffins.
Most Helpful

5 5

Excellent recipe.. I made a couple of substitutions just for personal preference. I used half whole wheat flour, brown sugar (about 3/4) cup, and vanilla yogurt instead of sour cream. <br/>I also through in a 1/2 cup of chocolate chips! Yummy!

5 5

I made the muffins just as the recipe was written and loved them; did not find a need to add more sugar. The toasted pecans added a lot of flavour. I am on vacation without my usual recipes and googled to find this one. I think in the future this recipe will replace my old raspberry banana muffin recipe as they were so moist and tasty. I might try adding chocolate chips next time in addition to the pecans.

4 5

Very tasty muffin, but could be sweeter. The raspberry makes them taste less sweet. They taste a lot like banana bread. The sour cream is a no-fail for moist muffins. I love the recipe and will add more sugar next time.