Moist, fruity, and full of wholesome fiber, these raspberry banana bran muffins strike the perfect balance between a sweet treat and a hearty snack.

With fiber-rich bran, naturally sweet bananas, tart raspberries, and greek yogurt, these muffins feel indulgent yet sneak in plenty of nutrition, making them a win-win for busy mornings or lunchbox snacks.

Raspberry banana bran muffins baked in a muffin pan

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Bananas for Raspberry Muffins!

These muffins are a wholesome powerhouse with a tangy, tasty, and tart raspberry bite.
Loaded with fiber-rich bran and protein rich greek yogurt, these muffins help keep you satisfied longer.
Adding ripe bananas adds a natural sweetness so there is no need for processed sugar.
These moist, and slightly dense, banana muffins are made with feel-good ingredients that are easy to keep on hand so you can create this tasty treat anytime.

Raspberry banana bran muffins in a muffin pan before being baked

Baked raspberry banana bran muffins in a muffin pan

Ingredient Insights

Moisture Makers: Bananas, Greek yogurt (or sour cream), and sour milk keep these muffins tender, prevent dryness, and give a delicious tang.
Fiber Foundation: Bran helps add bulk and nutritional goodness, turning a sweet snack into a ‘healthy-ish’ choice.
Baking Basics: Flour, leaveners (baking soda + baking powder), sugar, and salt create structure and help balance flavor.

Muffin Makeovers

Use what berries you have on hand or what are your favorites! Blueberries, blackberries, or diced strawberries are all great options.
Swap in sour cream for the Greek yogurt if none is available.
For added flavor and texture, add chopped walnuts, pecans, or almonds for a delicious crunch.
A dash of cinnamon or nutmeg pairs perfectly with banana. Add different extracts to elevate the flavor combination you choose.
Why not fold in dark chocolate chips for a more indulgent version.

baked raspberry banana bran muffins o a cooling rack

Baking Bran Muffins in a Minute

If your bananas are not as ripe as you may like, microwave for 30 seconds to soften them quickly.
No fresh raspberries? Frozen will work just fine and there is no need to thaw!
Save dishes and mix the wet ingredients right in the same bowl you mash the bananas.

Raspberry banana bran muffins piled up in a towel lined basket

Berry Good Storage Solutions

Store at room temperature in an airtight container, or zippered bag, for up to 2 days.
Extend freshness to 5 days by storing in the refrigerator.
These raspberry banana bran muffins freeze beautifully! Arrange in a single layer on a baking sheet and place in freezer. Once frozen, transfer to a zippered freezer bag. Reheat in the microwave for 20–30 seconds for that just-baked taste.

More Tasty Recipes To Try

I hope you enjoy this recipe for raspberry banana bran muffins! Leave a comment and rating below.

5 from 1 vote

Raspberry Banana Bran Muffins

Donnalea

Servings

Prep 20

Cook 20

Rest in Muffin Tin 15

Total 55

Print Pin

Make these moist and delicious muffins that are fruit and fiber rich!

Equipment

large bowl
measuring cup
muffin tin

Ingredients

1 Tablespoon vinegar
1 cup milk
1 cup bran
2 medium bananas very ripe, mashed
1 large egg
½ cup greek yogurt or sour cream
1 ½ cups flour
¼ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1½ cup raspberries , plus more for garnish

Instructions

Preheat oven to 375˚F. Grease muffin pan, or line with parchment liners.
Add vinegar to measuring cup, then add enough milk to reach the 1 cup mark to sour the milk. Let sit for about 5 minutes to soften the bran.
Add bran to the sour milk.
In a large bowl, mash very ripe bananas. Add egg and greek yogurt. Whisk together well.
Add bran mixture to banana mixture.
Add flour, baking soda, baking powder, and salt. Whisk these dry ingredients a bit, then mix everything together until just combined, don't over mix.
Fold in raspberries gently. Drop into prepared muffin pan.
Bake for 15-20 minutes until brown and a toothpick comes out clean when inserted into the middle of the muffin.

Nutrition

Calories: 116kcalCarbohydrates: 23gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gTrans Fat: 0.003gCholesterol: 18mgSodium: 192mgPotassium: 215mgFiber: 4gSugar: 4gVitamin A: 74IUVitamin C: 6mgCalcium: 67mgIron: 2mg

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