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Most of us have that BAD HABIT of letting bananas sit a little too long on the counter—you know, that slow slide from perfectly ripe to practically black. But here’s the upside: those dark, overripe bananas are exactly what you need to make something amazing. These Banana Raspberry Muffins with Pecan Streusel turn that kitchen guilt into a total win. They're moist, flavorful, and topped with a buttery streusel—and if you want to take them over the top, a drizzle of vanilla glaze seals the deal.

Overhead image of raspberry banana muffins on a wooden tray, some topped with vanilla glaze and a fresh raspberry. The tray is garnished with lemon slices, chopped pecans, and whole raspberries, with one muffin broken open to show its moist, fruity center.

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Hi There, I'm Tracy!

As a passionate foodie and music enthusiast, I’m here to help you rock your kitchen! I approach recipes creatively, often improvising traditional dishes or crafting my own based on unique dining experiences. Explore my blog for delightful and approachable recipes from breakfast to dinner, including appetizers, desserts, and cocktails. Let’s create meals that leave a lasting impression, paired with music recommendations to groove to while you cook!

More About Me

Inspirations

We didn’t grow up eating a lot of bananas, which is kind of funny considering we were a family full of athletes. You’d think bananas would’ve been a staple! I remember apples—definitely. Maybe an orange here and there. But bananas? Rare.

That said, I loved the occasional banana split from Dairy Queen or a slice of banana bread when someone made it. I was even into homemade banana shakes—fresh banana, milk, and a little honey? YUM. But banana-flavored anything? No thanks. Do you remember that awful banana Bubble Yum? Huge miss.

Fast forward to now. As an adult, I’ve come to appreciate bananas for what they are—nutritional gold. Especially when you wake up in the middle of the night with a leg cramp that launches you out of bed like a rocket. You know the ones. Potassium to the rescue! They’re also great for a quick carb boost before a workout.

The problem? Bananas are needy. Too green and they’re stiff and starchy. Wait too long and they’re mushy and sad. Despite trying every trick in the book (plastic-wrapped stems, foil, refrigeration, individual wrapping… you name it), we still end up with those sad, spotty bananas.

But here’s the thing: the sad bananas? They’re secret gold. I mean black. And they’re perfect for baking. I usually make a killer banana bread, but I wanted to shake things up this time—add a little seasonal flair. I love raspberries, and I thought… why not? They’d bring tartness, color, and contrast.

Then I thought: muffins! Easier to freeze and share. And what if I added the pecan streusel I usually use in the center of my banana bread? Yes. And for those who like a little extra sweetness, I finished some with a drizzle of vanilla glaze.

I have to tell you—these Banana Raspberry Muffins with Pecan Streusel are freaking fantastic! Whether you glaze them or not, they’re soft, flavorful, and that raspberry pop is just so good.

Overhead image of colorful baking tools arranged on a light surface, including a silicone muffin pan, mixing bowls, rubber spatula, metal cookie scoop, zester, measuring spoons, and a wire cooling rack.

Instruments

Mixing bowls – one for dry, one for wet, and one just because you’re going to need it

A whisk – to bring your eggs, sugar, and vanilla into smooth harmony

Rubber spatula – perfect for folding in raspberries, pecans, and good intentions

Cookie scoop – your ticket to evenly portioned muffins, every time

Measuring cups & spoons – because a little too much cinnamon changes everything

Silicone muffin pan – nonstick, no liners, no fuss—just a smooth release every time

Cooling rack – gives your muffins a moment to chill before the big reveal

Zester or grater – for that bright pop of lemon that makes the flavor sing

Essentials

Overripe bananas – sweet, soft, and stage-ready

Fresh raspberries – juicy little showstoppers

Chopped pecans – crunchy, toasty texture bombs

Eggs – the binder that holds it all together

All-purpose flour – the structure behind the softness

Granulated & brown sugar – a mix of sweet highs and rich lows

Greek yogurt – adds moisture and just a little tang

Melted butter – smooth, rich, and ready to riff

Baking soda, baking powder, and salt – the rhythm section

Vanilla extract – the soulful base note

Cinnamon & nutmeg – the unexpected groove

Lemon zest – a bright finish to keep things fresh

Mixing pecan streusel topping in a white bowl with flour, brown sugar, cinnamon, and chopped pecans—ideal crunchy topping for banana raspberry muffins.

Bowl of banana muffin wet ingredients including mashed bananas, eggs, yogurt, lemon zest, and vanilla, with a red spatula—perfect base for banana raspberry muffins.

Pro Tips and Riffs

Don’t overmix once you add the flour. Stir just until the batter comes together—this keeps the muffins tender instead of tough.

Add a bit of lemon zest to the batter if you want a pop of brightness that balances the sweetness of the banana and the tartness of the raspberries.

Not a fan of pecans? Try walnuts, slivered almonds, or skip the streusel topping entirely for a lighter bite.

If you’re adding the vanilla glaze, wait until the muffins are completely cool. Otherwise, it’ll melt into the crumb instead of sitting on top like a sweet little stripe.

These Banana Raspberry Muffins with Pecan Streusel are moist, flavorful, and perfect for brunch, snacking, or freezing for later. freeze beautifully. Wrap them individually in plastic or sandwich bags and stash them in a freezer-safe container. Perfect for grab-and-go mornings or afternoon pick-me-ups.

Faq: Grub Answers and Insights

A: You can, but it's not recommended. They lack the sweetness and moisture needed, and they can make your muffins rubbery.

A: Yes! Just thaw and mash them. They might look a little watery or stringy, but they’ll blend right into the batter and bake up beautifully.

A: No problem. You can sub blueberries, chopped strawberries, or blackberries. Just use the same amount and fold them in gently.

A: Yes, frozen raspberries work well. For best results, add them straight from the freezer and fold them in gently to avoid excessive bleeding into the batter. No need to thaw them first.

A: Store these Banana Raspberry Muffins with Pecan Streusel at room temperature in an airtight container for 3–5 days, or refrigerate to extend freshness. They also freeze well—wrap tightly and stash in a zip-top bag for up to 2 months.