Raspberry Muffins - Real Little Meals (2024)

I am literally obsessed with these muffins. And so are my kids, luckily! They are only 5 ingredients, has NO added sugar, and is so so yummy. I hope you and your littles enjoy this recipe as much as my family has!

The aroma of freshly baked muffins is enough to make anyone’s day brighter. And when it’s a toddler-friendly Raspberry Muffins that only requires five basic ingredients, you’ve got a real winner on your hands. In this blog post, we’ll explore why these muffins are a fantastic option for toddlers, provide you with easy step-by-step instructions on how to make them, and share tips for storing these delicious and healthy muffins.

Why Raspberry Muffins Are Great for Toddlers:

1. No Added Sugar: This recipe relies on the natural sweetness of ripe bananas and the delightful burst of flavor from raspberries. There’s no need for any added sugar, making it a healthier choice for your little one.
2. Fruit-Packed: With three mashed bananas and a generous portion of raspberries, these muffins are rich in essential vitamins and fiber, supporting your toddler’s growth and development.
3. Simple Ingredients: The recipe is incredibly straightforward, using ingredients commonly found in most kitchens. It’s a convenient and budget-friendly option.
4. Kid-Approved Taste: The combination of sweet bananas and juicy raspberries is sure to be a hit with your toddler’s taste buds.

Ingredients:

• 3 mashed bananas
• 3/4 cup raspberries
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 cups self-raising flour

Note: If you don’t have self-raising flour, you can create your own by using 1 1/2 cups all-purpose flour and adding 2 1/4 tsp of baking powder and 1/4 tsp salt.

Instructions:

1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease a muffin pan or line it with parchment paper for easy removal.
2. Prepare the Wet Ingredients: In a mixing bowl, mash the three ripe bananas until they become smooth and free of lumps. Then add the two eggs and a teaspoon of vanilla extract. Mix these wet ingredients well until they are fully combined.
3. Incorporate the Dry Ingredients: Add the 1 1/2 cups of self-raising flour (or the equivalent with added baking soda) to the wet mixture. Stir until all the ingredients are incorporated and you have a consistent batter. You can also use an electric mixer to get it super smooth.
4. Add Raspberries: Gently fold in the 3/4 cup of fresh or frozen raspberries into the batter.
5. Bake: Pour the batter into the prepared muffin tins. Bake in the preheated oven for 20-23 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary, so keep an eye on your muffins in the last few minutes.
6. Cool and Serve: Allow the Raspberry Muffins to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely. Once cooled, serve to your hungry toddler.

Storage:

To store any leftover Raspberry Muffins:

• Room temperature: Wrap in plastic wrap, and leave on the counter for 2-3 days.
• Refrigeration: Place the muffins in an airtight container or wrap it in plastic wrap. Store it in the refrigerator for up to 3-4 days.
• Freezing: If you’d like to save some for later, wrap muffins in plastic wrap and place it in an airtight container or a freezer bag. They can be frozen for up to 2-3 months. Thaw at room temperature or in the refrigerator before serving.