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Partnering with Washington Red Raspberry to share these absolutely delicious raspberry honey muffins!!
Beyond excited to share this recipe with you! It’s seriously so good. Using frozen raspberries means you can crumble them and make sort of like raspberry chips, so the raspberries get really incorporated into every bite. YUM! My son demolished these 😂 we know you’ll love them too!
ALLERGENS
This recipe has eggs, dairy, and wheat.
If you’d like to try it with an egg replacer, this one available online at Target. This post highlights other ideas for egg substitutes in recipes.
STORAGE
I stored these on the counter for 3 days and then they were gone 😂 but if not, I would have moved to the fridge.
To freeze I would line a baking sheet with foil or parchment then lay in a single layer and place in the freezer. Once frozen (give it a few hours) you can transfer to another container. This way they are individually frozen rather than all stuck together in one huge block!
To reheat I would either thaw in the fridge overnight then toast, or just toast from frozen. My son loves them warm, but they’re of course fine room temp or from the fridge!
TOOLS USED/RECOMMENDED
Mini muffin tin – this is the one we have. I love it because you don’t need to use liners with it and it washes really easily!
Masher – I like this one because it doesn’t get stuck in the drawer!
More easy and delicious recipes for your little one found here!
Raspberry Honey Muffins
Ingredients
- 2 ripe bananas mashed
- 1 large egg
- 1/2 cup plain Greek yogurt
- 1/4 cup oil such as avocado or olive
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1⅓ cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup frozen raspberries keep frozen until ready to use
Instructions
- Preheat oven to 350°F (175°C) and grease or line a muffin tin.
- In a large bowl, mash the bananas.
- Add the egg, yogurt, oil, honey, and vanilla. Mix until combined.
- Sprinkle in the flour and baking powder. Stir just until incorporated.
- Crumble the frozen raspberries then gently fold them in.
- Spoon the batter into the muffin cups, filling each about ¾ full.
- Bake for 13-18 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
Pleaseeee give these a try and report back. I know your little one is going to love them!
So excited to try this! My toddler will love it as she loves raspberries! Question, could I use coconut oil (melted obviously)??
I think that should sub in perfectly!
These were a hit for my 2 year old! He just wakes up and wants to play play play so feeding him breakfast is tricky. These worked SO well!!! He loves them! I’m going to try to add some additional protein….maybe flax/chia seed? Thankyou!
That’s amazing! Thank you for taking a moment to share. I would maybe try hemp seeds since flax/chia can get gelled up and might change the texture? Let me know if you try it!