Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Banana Raspberry Muffins Recipe
    Lost? Site Map

    Banana Raspberry Muffins

    Banana Raspberry Muffins. Photo by sheen161

    1/1 Photo of Banana Raspberry Muffins

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Aroostook's Note:

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

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Sift together flour, baking powder, baking soda, and salt.
    2. 2
      Cream butter with sugar until fluffy.
    3. 3
      Beat in eggs.
    4. 4
      Puree bananas, sour cream and vanilla.
    5. 5
      Alternate dry ingredients and banana mixture to the egg mixture.
    6. 6
      Beat enough to incorporate.
    7. 7
      Fold in raspberries and toasted nuts.
    8. 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. 9
      Makes about 15 muffins.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on June 29, 2014

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 10, 2012

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 12, 2012

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

    Advertisement

    Nutritional Facts for Banana Raspberry Muffins

    Serving Size: 1 (96 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 241.2
     
    Calories from Fat 94
    39%
    Total Fat 10.5 g
    16%
    Saturated Fat 4.8 g
    24%
    Cholesterol 43.0 mg
    14%
    Sodium 181.2 mg
    7%
    Total Carbohydrate 34.6 g
    11%
    Dietary Fiber 2.7 g
    11%
    Sugars 17.5 g
    70%
    Protein 3.5 g
    7%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites