These banana raspberry muffins are a wholesome, sneaky way to add extra nutrition to a snack or breakfast — zucchini blends in without changing the flavor. Made with wholemeal self-raising flour and naturally sweetened with ripe bananas and fruit, they’re soft, tender and satisfying for both kids and adults.
I like one-bowl recipes, and these muffins fit the bill: fruit, a hidden vegetable, yogurt for moisture and protein, and whole grains for fiber. They freeze well, making them a convenient option for lunchboxes, toddler snacks or a quick breakfast on busy mornings.
Ingredients You’ll Need
These banana raspberry muffins use everyday, wholesome ingredients:
- Bananas: 2 medium, very ripe — mashed to provide natural sweetness and moisture.
- Zucchini: 2 small (about 250 g / 1½ cups) finely grated; squeeze out excess moisture to prevent sogginess.
- Greek yoghurt: 1 cup full-fat plain Greek yoghurt for tenderness and added protein.
- Egg: 1 large, to bind the batter and help structure.
- Vanilla extract: 1 teaspoon to enhance the flavors.
- Wholemeal self-raising flour: 250 g (about 2 cups) provides fiber and a nutty note; no extra raising agent needed.
- Raspberries: 300 g (fresh or frozen) for bright, tart bursts throughout the muffins.
How to Make Banana Raspberry Muffins
Preheat the oven: Set oven to 160°C (320°F). Lightly grease a 12-hole muffin tin or line with paper cases.
Prepare the zucchini: Finely grate the zucchini and press it in a clean tea towel to remove excess liquid. Put the drained zucchini in a large mixing bowl.
Mix the wet ingredients: Add the mashed bananas, egg, Greek yoghurt and vanilla to the zucchini and stir until combined.
Add the flour: Gently fold in the wholemeal self-raising flour until just combined — avoid overmixing to keep the muffins tender.
Fold in the raspberries: Gently fold in the raspberries so they remain intact and provide juicy pockets in the muffins.
Portion the batter: Divide the mixture evenly among the prepared muffin cups.
Bake: Bake for about 35 minutes, until the tops are golden and a toothpick inserted in the centre comes out clean.
Cool: Let the muffins rest in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.
Tips & Tricks
- Room temperature ingredients: Using ingredients at room temperature helps them combine more evenly and improves texture.
- Drain the zucchini well: Removing excess moisture prevents a dense, soggy crumb.
- Avoid overbaking: Check with a toothpick; overbaked muffins dry out quickly.
- Berry swaps: Blueberries, blackberries or chopped strawberries work well if you prefer a different berry.
How to Store
- Room temperature: Store in an airtight container for up to 2 days.
- Fridge: Keep in an airtight container for 4–5 days; reheat briefly if you like them warm.
- Freezer: Once completely cool, freeze in a zipper bag or container for up to 3 months. Thaw at room temperature or reheat gently.
Recipe FAQ
Yes — grated sweet potato is a good alternative. Use the same quantity and remove excess moisture before adding.
Yes — add 2 teaspoons of baking powder per cup of plain flour to achieve the same rise.
Absolutely — use a gluten-free self-raising flour blend formulated for baking, which includes a raising agent.
Yes — blueberries, blackberries or chopped strawberries are tasty swaps for raspberries.
If you try this banana raspberry muffins recipe or have a question, feel free to leave a comment and rate it. I’d love to hear your feedback or any variations you try.
Banana Raspberry Muffins
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- Author: Caitlin Rule
- Total Time: 50 minutes
- Yield: 12 muffins
Description
These banana raspberry muffins sneak in zucchini for extra goodness. Made with wholemeal flour and sweetened naturally with ripe fruit, they’re ideal for a healthier snack or breakfast.
Ingredients
- 2 medium ripe bananas (about 200 g), mashed
- 2 small zucchini (about 250 g / 1½ cups), finely grated and drained
- 1 cup full-fat plain Greek yoghurt
- 1 large egg
- 1 teaspoon vanilla extract
- 250 g (about 2 cups) wholemeal self-raising flour
- 300 g fresh or frozen raspberries
Instructions
- Preheat oven to 160°C (320°F). Grease or line a 12-hole muffin tin.
- Finely grate the zucchini and squeeze out excess moisture with a clean tea towel; place in a large bowl.
- Add mashed banana, egg, yoghurt and vanilla to the zucchini and stir to combine.
- Fold in the wholemeal self-raising flour until just combined — do not overmix.
- Gently fold in the raspberries to avoid crushing them.
- Divide the batter evenly among the muffin cups.
- Bake for about 35 minutes or until a toothpick inserted into the centre comes out clean.
- Cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.
Notes
- Store in an airtight container at room temperature for up to 2 days, in the fridge for 4–5 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Snacks
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 133
- Sugar: 5.1g
- Fat: 3g
- Saturated Fat: 1.6g
- Carbohydrates: 21.4g
- Fiber: 4.1g
- Protein: 5.1g