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3.97 from 29 votes
Posted by Ashley
on Feb 21, 2024
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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!
![Raspberry Muffins - Real Little Meals (2) Raspberry Muffins - Real Little Meals (2)](https://i0.wp.com/reallittlemeals.com/wp-content/uploads/2024/02/IMG_9325-1200x1600.jpg)
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:
- 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.
- 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.
- Simple Ingredients: The recipe is incredibly straightforward, using ingredients commonly found in most kitchens. It’s a convenient and budget-friendly option.
- 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:
- 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.
- 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.
- 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.
- Add Raspberries: Gently fold in the 3/4 cup of fresh or frozen raspberries into the batter.
- 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.
- 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.
3.97 from 29 votes
Raspberry Muffins
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Ingredients
- 3 mashed bananas
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cups self raising flour, if you don't have self raising flour, you can do 1 1/2 cup all purpose flour and 2 1/4 tsp baking powder, 1/4 tsp salt.
- 3/4 cup raspberries
Instructions
Preheat the oven to 350 degrees F. Grease a muffin pan.
In a mixing bowl, add mashed banana, eggs, vanilla, and self raising flour. Mix until smooth. Gently fold the raspberries in.
Pour the batter into each muffin tin. 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.
Cool and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Tried this recipe?Mention @reallittlemeals or tag #reallittlemeals!
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About Ashley
As a mom to two, I know how stressful feeding little ones can be. That’s why I love helping other parents provide simple, healthy meals that your toddler and whole family will love. From quick and easy snacks, to full meals, I’ve got your mealtimes covered.
Read More About Me
6 Comments
My kids loved them! Healthy and delicious! Thanks for sharing!!Reply
I’m so glad they are a hit!!
Reply
I didn’t have any raspberries, so I substituted chocolate chips. They were so good! My 2 yr old and 6 yr old loved them! I’m going to try blueberries as well. Great recipe!Reply
Tastes pretty much just like bannana with rasberries. Dont know what i was expecting. Tastes better warm than cold though. Added a little honey on top for extra flavor. Fresh out of oven astes more like raspberry pancakes but as they sit the bananna flavor comes out more.Reply
I found you on IG and you w changed our whole world!!! My kids love making these recipes and they taste soooo good! Thank you for doing what you do🙏🏽Reply
Aww this is so sweet! I am so glad to hear my recipes are helpful! 💗
Reply