Every week, I try to cook at least two or three snacks for our family. We’re a snacking family, through and through. Muffins are always on the list, and I’ve been testing different combos lately to keep things fun and kid-approved.
These raspberry banana muffins were a little experiment that turned into a happy surprise. I made them in three ways: plain, with chocolate chips, and double chocolate. I honestly thought my son would love the double chocolate the most. But guess what? He kept reaching for the chocolate chip ones. I think it’s the little bursts of chocolate inside the soft, fruity muffin that made it extra exciting for him.
The best part? You can make them three ways, depending on what your kids (or you!) are craving. Just want to keep it fruity and simple? Go for the plain version. Want to sneak in some chocolate chips for a fun surprise? Done. Or maybe you’re having a full-on chocolate day. Then the rich double chocolate version is the way to go.
What You’ll Need
Ingredients (for all 3 versions)
- 3 medium ripe bananas, mashed
- 1 cup raspberries (fresh or frozen)
- 2 eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla
- ¾ cup granulated sugar
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
For chocolate chip version
- ½ cup chocolate chips
For double chocolate version
- ½ cup chocolate chips
- ½ cup cocoa powder
How to Make Raspberry banana muffins
Step 1: Preheat the oven
Set your oven to 180°C (350°F). Line a 12-hole muffin tray with paper liners.
But if you ran out (been there!), just grab some baking paper. Cut it into squares, then snip each corner diagonally toward the center, not all the way through, just a little. Press one into each muffin cup and ta-da, homemade muffin liners that work just as well.
Step 2: Blend the wet ingredients
You can mash the bananas with a fork, but what I like to do is throw everything into the blender. It makes the texture extra smooth, and it’s faster.
Add to the blender:
- 3 ripe bananas
- 1 cup raspberries (fresh or frozen)
- 2 eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla
Blend until smooth. That’s your wet base done.
Step 3: Mix the dry ingredients
In a large bowl, stir together:
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup sugar
If you’re doing the double chocolate version, add ½ cup of cocoa powder right in here too.
Step 4: Combine the wet and dry
Pour your blended wet mix into the dry ingredients. Stir gently with a spatula or wooden spoon. No need to mix like crazy. Just stir until you don’t see any more dry flour. A few lumps are totally fine.
Step 5: Stir in extras
- For chocolate chip muffins and double chocolate muffins, fold in ½ cup of chocolate chips
- For plain, you’re all set. Easy.
Step 6: Fill your muffin tray
Scoop the batter into the muffin cups, filling each about ¾ full. I use an ice cream scoop because it makes things neater and easier.
Step 7: Bake
Bake for 18 to 22 minutes. Mine are usually ready around 20 minutes. Stick a toothpick in the center. If it comes out clean (melty chocolate is okay), you’re good.
Step 8: Cool… or don’t wait
Move to a cooling rack. I always eat one while they’re still warm. The soft muffin with a bit of melted chocolate or berry burst inside is just so good.
A Few Notes from My Kitchen
- Freezing tips: These muffins freeze really well. Just let them cool completely, pop them into a freezer-safe bag or container, and they’ll keep for up to a month. I like to freeze them in pairs so I can pull out just enough for school snacks or afternoon cravings.
- Warming leftovers: If you’re eating one the next day, try warming it up in the microwave for 10 to 15 seconds. The chocolate chips will melt again and be all gooey and perfect.
- About the bananas: Ripe bananas = more sweetness. So if your bananas are already super spotty and sweet, you can cut back on the sugar a little. I sometimes use just ½ cup instead of ¾ cup, and they’re still really yummy.
Kid-Friendly Tips
- We love these for snack time at home, lunch boxes, or packed up for picnics, park dates, play dates, or even a kid’s birthday party.
- Want to make mini muffins? Just reduce the baking time to around 12 to 15 minutes. They’re the perfect size for little hands and tummies.
- You can even add a few sprinkles on top before baking if your toddler loves colorful snacks. It makes them look like cupcakes but still keeps them wholesome.
- I made this post with a mix of healthy, not-so-healthy, and easy snacks for kids. Some days it’s fruit and veggies, some days it’s cookies and cheese cubes, and that’s okay. These are the real snacks we enjoy at home.
