Banana Raspberry Muffins (with Zucchini!)

Name: Banana Raspberry Muffins
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 medium ripe bananas (about 200 g), mashed; 2 small zucchini (about 250 g / 1½ cups), finely grated; 1 cup full-fat plain greek yoghurt; 1 large egg; 1 teaspoon vanilla extract; 250g (about 2 cups) wholemeal self-raising flour; 300/ 10.6 oz fresh or frozen raspberries

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These banana raspberry muffins sneak in zucchini for extra goodness! Made with whole wheat flour and sweetened with just fruit, they’re perfect for a wholesome snack or breakfast.

Side shot of banana raspberry muffins on a plate.

Every time I bake muffins, I love sneaking in a veggie, and these banana raspberry muffins are the perfect example! Zucchini is my go-to because it adds no flavour and melts right in. Naturally sweetened with fruit and made with whole wheat flour, they’re a hit with kids and adults alike.

This one-bowl recipe is packed with all the good stuff: fruit, a veggie, yogurt for protein, and whole grains for fiber—basically a muffin that ticks all the boxes. And the best part? They’re so tasty, no one would guess how wholesome they are! I always keep a batch in the freezer for easy toddler snacks, lunchboxes, or a guilt-free afternoon treat.

Inside shot of one banana raspberry muffin cut in half.

Ingredients You’ll Need

These banana and raspberry muffins are made with simple, wholesome ingredients you probably already have on hand:

Bananas: 2 medium, spotty ripe bananas for natural sweetness and moisture. The riper, the better!
Zucchini: 2–3 small zucchinis, finely grated so they melt right into the muffins. Be sure to squeeze out any excess liquid to avoid sogginess.
Greek yoghurt: Full-fat Greek yoghurt keeps the muffins soft and tender—no oil or butter needed.
Egg: Just one egg to bind the batter and give a light, fluffy texture.
Vanilla extract: A splash of vanilla for a little extra flavor.
Wholemeal self-raising flour: Adds fibre and nuttiness while keeping the recipe simple (no extra rising agents required).
Raspberries: Fresh or frozen both work beautifully. They add juicy bursts of tart-sweet flavor in every bite.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Banana Raspberry Muffins

Preheat the oven: Set to 160°C (320°F) and lightly grease or line a 12-hole muffin tin with paper liners.

Prepare the zucchini: Finely grate and squeeze out excess moisture using a clean tea towel. Add to a large mixing bowl.

Mix the wet ingredients: Add the mashed banana, egg, yoghurt, and vanilla extract to the zucchini. Stir until well combined.

Add the flour: Gently fold in the wholemeal self-raising flour until just combined. Be careful not to overmix.

Fold in the raspberries: Add the raspberries and gently fold through, being careful not to crush them.

Portion the batter: Divide evenly between the prepared muffin cups.

Bake: Bake for about 35 minutes, or until golden brown and a toothpick inserted into the centre comes out clean.

Cool: Leave the muffins in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.

Tips & Tricks

Use room temperature ingredients: Helps everything blend more evenly and improves muffin rise.
Don’t skip straining the zucchini: Too much moisture can make the muffins dense or undercooked.
Bake just until done: Overbaking can dry them out; check with a toothpick.
Flavour boost: Add garlic powder or fresh chives for extra punch.

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 in the microwave or oven if you prefer them warm.
Freezer: Once cooled, place muffins in a ziplock bag or freezer-safe container for up to 3 months. Thaw at room temperature, gently reheat, or enjoy straight from frozen.

Recipe FAQ

Can I swap the zucchini for another veggie?

Yes! Grated sweet potato works well. Use the same amount and remember to squeeze out the excess moisture first.

Can I use plain flour instead of self-raising?

Definitely. Just add 2 teaspoons of baking powder per 1 cup of plain flour.

Can I make these muffins gluten-free?

Absolutely. Simply use a gluten-free self-raising flour blend that’s designed for baking (and includes a raising agent).

Can I use a different berry?

Yes! Blueberries, blackberries, or chopped strawberries are all delicious swaps for raspberries.

If you try this banana raspberry muffins recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.