Raspberry Honey Banana Muffins

Raspberry Honey Muffins are the perfect blend of fruity and naturally sweet flavors baked into tender muffins. These are my go to for an easy breakfast that feels a little special or for packing into lunchboxes as a treat. The combination of ripe bananas and tangy Greek yogurt makes every bite moist and flavorful while fresh bursts of raspberry keep things bright.

When I first tested this recipe on a quiet Sunday morning the house filled with the smell of warm honey and berries My kids pounced on the muffins as soon as they came out of the oven and there were no leftovers

Ingredients

• Ripe bananas: choose ones with brown spots for maximum sweetness and moisture
• Large egg: brings structure and helps the muffins rise
• Plain Greek yogurt: adds tangy richness and makes the crumb soft and moist pick a full fat yogurt if you can
• Oil: such as avocado or olive keeps the muffins tender and pairs well with the delicate honey flavor choose a mild flavored oil for best results
• Honey: gives natural sweetness and a floral note local or raw honey will give the best flavor
• Vanilla extract: adds warmth and rounds out the flavors use pure vanilla if possible
• All purpose flour: forms the structure of the muffins sift for a lighter texture
• Baking powder: helps the muffins rise and makes them fluffy check that yours is fresh
• Frozen raspberries: offer tart bursts of berry flavor and keep their shape thanks to being folded in frozen opt for whole not broken berries for prettier muffins

Step-by-Step Instructions

Preheat and Prepare:

Set the oven to 350 degrees Fahrenheit or 175 degrees Celsius and grease or line a standard muffin tin with paper liners This ensures your muffins release easily and bake evenly

Mash the Bananas:

In a large mixing bowl use a fork to mash ripe bananas until very smooth This lays down a naturally sweet and creamy base for the batter

Mix Wet Ingredients:

Add the egg Greek yogurt oil honey and vanilla extract to the bananas Whisk everything together until smooth and well combined A strong whisking here makes a more uniform muffin

Add Dry Ingredients:

Sprinkle the flour and baking powder evenly over your wet mixture With a spatula fold them in just until they disappear into the batter It is key not to overmix so the muffins stay light

Fold in Raspberries:

Crumble the frozen raspberries slightly over the batter This keeps them from bleeding too much color Carefully fold them in using broad gentle strokes which helps keep the berries whole

Fill Muffin Cups:

Spoon the batter into your prepared muffin tin filling each cup about three quarters full for tall fluffy muffins

Bake:

Slide the tin into the oven and bake for between thirteen and eighteen minutes or until a toothpick inserted into the center comes out clean If the tops spring back when lightly pressed they are done

Cool:

Let the muffins cool in the tin for five to ten minutes so they set then lift them out and finish cooling on a wire rack for the perfect crumb

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My favorite part of these muffins is the little bursts of tart raspberry against the sweet honey background Once when my son helped mash the bananas he insisted on adding a few extra berries which made the muffins even juicier and more memorable

Storage Tips

Store leftovers in an airtight container at room temperature for up to two days For longer storage keep in the fridge and gently warm before serving Freeze cooled muffins in a zip top bag for up to a month quick thaw in the microwave or oven works beautifully

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Ingredient Substitutions

Swap plain yogurt for Greek yogurt if you wish just expect a slightly different texture If you dont have honey maple syrup makes a nice alternative You can use fresh raspberries but toss them in a little flour before folding in to prevent sinking

Serving Suggestions

Enjoy these muffins warm or at room temperature with a smear of butter or cream cheese Sometimes I serve them alongside herbal tea for a nurturing afternoon snack They are also perfect tucked into a lunchbox for school or work

Cultural Notes

Muffins like these are a classic in American baking especially when local fruit is in season The use of honey is a nod to more traditional methods of sweetening before granulated sugar became common

Recipe Questions & Answers

→ Can I substitute fresh raspberries for frozen?

Yes, fresh raspberries can be used. Gently fold them in to prevent crushing, but keep in mind they may release more juice than frozen.

→ What oil works best?

Neutral oils like avocado or olive oil are recommended for a delicate flavor, but melted coconut oil can also work if preferred.

→ How should I store leftover muffins?

Store cooled muffins in an airtight container at room temperature for up to two days, or refrigerate for up to five days.

→ Can these muffins be frozen?

Absolutely. Wrap muffins individually and freeze for up to two months. Thaw at room temperature before enjoying.

→ Why keep the raspberries frozen until mixing?

Keeping the raspberries frozen helps prevent the juices from coloring the whole batter and maintains their shape.