Raspberry Poppy Seed Banana Bread Muffins

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Prep Time5 min

Raspberries create a tart punch and poppy seeds create a savory crunch in these banana bread muffins. Serve these as a sweet breakfast treat or as a healthy dessert.

You can view the full recipe video here from Brand Ambassador Marie Reginato.

Raspberry Poppyseed Banana Bread Muffins


    Wet Ingredients:

  • 2 cups California Giant Raspberries
  • 6 California Giant Raspberries split in half for topping
  • 3 ripe bananas, mashed
  • 3 tbsp almond milk or water
  • 3 tbsp extra virgin olive oil (or walnut/ any nut oil would taste amazing too!)
  • 1 tbsp vanilla extract
  • 2 1/2 tbsp poppy seed
  • Dry Ingredients:

  • 1 1/2 cups all purpose gluten-free flour
  • 1 cup coconut or brown sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • Pinch of sea salt
  • Handful any nuts, optional


      • Preheat your oven to 350 degrees. In a medium size mixing bowl add all the wet ingredients into a bowl (except the raspberries) and mix well.
      • In a smaller bowl, whisk all the dry ingredients together. Now slowly pour the dry ingredients into the wet, and mix until combined.
      • Now, gently fold the raspberries into the batter. Spoon the batter into the muffin tins and fill to the top.
      • Add a 1/2 fresh raspberry on top of each muffin and pop into the oven to bake for 22-25 minutes, or until the batter is slightly gooey inside, but firm on top (insert a knife to see if it comes out nearly clean).
      • Store on your countertop and enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!