Banana Raspberry Muffins
Here’s another perfect on-the-go any time of day snack. This batch of beautiful, healthy banana and raspberry muffins are made with yogurt, apple sauce (or homemade apple sauce which is easy as pie, by the way) and sweetened with a little bit of natural cane sugar and a smidgen of honey.
Ingredients for Raspberry Muffins
These raspberry muffins are naturally sweet and made with simple, wholesome ingredients—so a second one is definitely allowed.
- Plain flour – A classic all-purpose flour works perfectly.
- Unrefined cane sugar (muscovado) – Rich in flavour and less processed than white sugar.
- Baking powder & baking soda – For light, fluffy muffins.
- Quick oats – Fine oats blend best for a soft texture.
- Apple purée (unsweetened) – Adds natural sweetness and moisture.
- Eggs – Free-range if possible, for best flavour.
- Natural yoghurt – Keeps the muffins moist and tender.
- Honey or maple syrup – Just a spoonful for gentle sweetness.
- Bananas – Use ripe ones for sweetness and structure.
- Raspberries – Frozen work best and hold their shape.
Healthy Raspberry Muffins Made Easy
A little mixing, then straight into the oven—these raspberry muffins couldn’t be simpler.
Step 1: Prep: Preheat the oven and grease a muffin tin or line with paper cases.
Step 2: Make the batter: Mix flour, sugar, baking powder, bicarbonate of soda and oats. Add eggs, yoghurt, honey, bananas and apple purée, and stir briefly. Don’t overmix!
Step 3: Add raspberries: Gently fold in the raspberries and divide the batter between the muffin cups.
Step 4: Bake: Bake for 20–25 minutes until golden and cooked through. That’s it. Easy peasy!
You’ll find the full ingredient list and measurements in the recipe card below (perfect for printing!).
Why You’ll Love These Raspberry Muffins
- Easy – Ready in just four simple steps.
- Quick – On the table in about 35 minutes.
- Healthy – Low in fat and made with wholesome ingredients.
- Naturally sweet – Made with natural sweeteners.
And if you’re in the mood for a muffin baking session, there are plenty more recipes to try. Start with a my blueberry muffins or or give my wholesome breakfast muffins a go.
Banana Raspberry Muffins
Ingredients
- 2 1/4 cups all-purpose flour (alternatively, a mix of spelt and whole wheat) (300 g)
- 2 tablespoons soft brown sugar (I recommend GEPA organic raw cane sugar Mascobado)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup fine-cut oats / quick oats (100 g)
- 1 cup apple sauce (unsweetened) (200 g)
- 1 tablespoon honey or maple syrup
- 2 large eggs, lightly beaten
- 5 tablespoons plain yogurt (full-fat)
- 2 ripe bananas, mashed (220 g)
- 1 cup frozen raspberries (100 g)
Instructions
- Preheat oven to 350°F / 180°C. Lightly grease or line a 12 hole muffin tin. Set aside.
- In a large bowl, stir together flour, brown sugar, baking powder, baking soda and oats. Add egg, yogurt, honey, bananas and applesauce; stir until just combined. Do not overmix!
- Gently fold in the raspberries. Spoon batter into the muffin tin, dividing evenly among the cups.
- Bake in preheated oven for 20-25 minutes, until a toothpick inserted into center comes out clean. Cool in pan 5 minutes before removing to a wire rack to finish cooling. Serve warm or cool; store in an airtight container. Enjoy!
Nutrition
Notes
- Make your own applesauce: Peel, core and slice your favourite apples, then simmer them in a little water until soft. Add a pinch of cinnamon (optional) and mash until smooth.
- These are also great made with half all-purpose flour and half whole grain spelt flour.
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