Easy Banana Raspberry Muffins With Cake Mix (Only 5 Ingredients)

You just need a box of vanilla cake mix and a handful of pantry staples, so it's one of my daughter's favorite recipes. She loves sharing them with friends at school, but even my husband will sneak one or two into his lunchbox. They're the perfect snack or on-the-go breakfast!

For more easy breakfasts and sweet snacks, try my Maple Brown Sugar Overnight Oats and Banana Mini Muffins With Chocolate Chip. They’re lifesavers on busy days. Now, let’s bake these delicious muffins!

Whether you have them early in the morning or later in the day, these tasty muffins are a quick, no-fuss treat the whole family loves! They’re a great way to turn leftover bananas into something special.

Convenient: Cake mix turns this into an easy baking project.

Filled with fresh fruit: Every bite is filled with mashed bananas and sweet raspberries.

Versatile: They make great school snacks, afternoon treats, or grab-and-go breakfasts.

Freezer-friendly: Pop them out of the freezer whenever you need a quick treat.

This fruity 5-ingredient muffin recipe uses a box of cake mix for the easiest muffin batter ever! Scroll to the recipe card at the end of this post for the full recipe with ingredient amounts and simple steps.

• Overripe bananas: These are the ones with lots of brown spots on them. Feel free to use frozen bananas, but they must be completely thawed.
• Eggs: Help bind everything together.
• Cake mix: Use your favorite vanilla or yellow cake mix. Even white cake mix works for this! Don't swap it for all purpose flour because it doesn't have leavening agents.
• Fresh raspberries: Frozen ones are also fine, but don't thaw them to prevent a watery batter.
• Vegetable oil: Keeps the muffins tender. Melted butter or coconut oil are great swaps.

See recipe card for quantities.

These fluffy banana raspberry muffins are the easiest way to get bakery-style treats at home! Literally mash, stir, and bake for soft, berry-filled muffins.

1. Step 1: Peel 2 ripe bananas and place them in a large mixing bowl. Use a fork or potato masher to mash them until mostly smooth. A few small lumps are fine, they add texture to the muffins.

1. Step 2: Add 2 eggs and ¼ cup vegetable oil to the mashed bananas. Stir gently until everything is well combined and smooth.

1. Step 3: Pour the entire box of cake mix into the banana mixture. Stir until just combined, don’t overmix, or the muffins may turn out dense.

1. Step 4: Gently fold in 1 cup of fresh or frozen raspberries using a spatula. If using frozen berries, fold them in straight from the freezer to prevent the batter from becoming too watery.

5. Step 5: Spoon the batter evenly into a 12-cup muffin pan, filling each cup about three-quarters full so the muffins rise nicely as they bake.

6. Step 6: Place a few fresh raspberries on the surface of each muffin for a pretty, fruity finish.

7. Step 7: Bake in a preheated oven at 350°F for 16–18 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.

8. Step 8: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. Serve warm or at room temperature, and enjoy!

These simple, sweet muffins are perfect for experimenting with flavor combinations! Try these yummy twists:

White chocolate raspberry: Fold in ½-1 cup white chocolate chips with the raspberries for a sweeter bite.

Lemon raspberry: Stir 1 teaspoon lemon zest into the banana mixture for bright, citrusy vibes.

Go nuts: Stir in ½-1 cup chopped pecans or walnuts to give the muffins some crunch.

Mix the berries: Use half raspberries, half blueberries. Half raspberries, half blackberries. It's your choice!

Make mini muffins: Bake in a mini muffin tin for 8–11 minutes or until a toothpick inserted in the center comes out clean.

Matcha lovers: Add 1 tablespoon matcha powder to the cake mix for a green tea-inspired variation.

These homemade banana raspberry muffins are delicious any time of day! Here are our favorite ways to enjoy them:

• Warm with a pat of butter and a cup of coffee.
• Pack in lunchboxes as a mid-day snack.
• Serve with my High Protein Banana Split Yogurt, or Greek yogurt and fresh fruit for breakfast.
• Spread with a little peanut butter or almond butter for an easy afternoon snack.
• Bring to gatherings along with my Cranberry Orange Coffee Cake and Banana & Pumpkin Muffins for dessert.
• Enjoy with Chocolate Covered Pecans or Cake Batter Puppy Chow for some crunch.
• Pack as a school lunch with Easy Turkey Roll-Ups.

These bakery-style raspberry banana muffins stay fresh and yummy for days! Here’s how to store them:

Counter

Keep in an airtight container at room temperature for up to 3 days.

Freezer

Freeze cooled muffins in a freezer bag for up to 2 months. Thaw overnight in the fridge or microwave in 15-second increments. You can also thaw them on the counter for 15-20 minutes.

These simple tricks will give you perfectly tender banana-raspberry muffins every time:

Ripen the bananas: If your bananas aren't overripe yet, you can speed up the process. Bake the unpeeled bananas at 300F for 15-30 minutes or until browned. Remove from the oven and let cool for 10 minutes or until safe enough to handle.

Don’t overmix: Stir just until combined for light, tender muffins. Overmixing can make muffins dense or tough.

Prettier muffins: Adding the raspberries straight from the freezer can help prevent color bleeding.

Right amount of batter: Only add batter until the muffin liners are ¾s full. Adding more can make the muffins overflow in the oven and create a huge mess.

Use the right rack: Never bake on the bottom oven rack because the heat is too direct and the bottom of the muffins might burn before the center is cooked through. Use the middle rack for best results.

Here’s what other home bakers with a sweet tooth are asking about these easy muffins with bananas and raspberries!

Yes! Add them in frozen. No need to thaw them.

Absolutely! Vanilla, yellow, or even white works.

Yes! Use a flax egg (1 tablespoon flax + 3 tablespoon water per egg) instead.

Don’t overbake the muffins. Check them at the 16-minute mark.

Looking for other recipes like this? Try these:

Easy Maple Brown Sugar Overnight Oats (No-Cook Breakfast)

The Best Cranberry Orange Coffee Cake with Crunchy Streusel

Easy 5-Minute Apple Banana Smoothie Recipe

Banana Chia Overnight Oats (Healthy Oatmeal Recipe)

These are my favorite dishes to serve with this Banana Raspberry Muffins:

Easy No-Bake White Chocolate Covered Oreos (5-Ingredient Christmas Treat)

Easy Raspberry Jam Thumbprint Cookies Recipe (Classic Shortbread)

Easy Chocolate Covered Pecans (Homemade with Flaky Sea Salt)

Easy Edible Sugar Cookie Dough Recipe (Safe to Eat)

These 5-ingredient banana and raspberry muffins are our favorite way to turn leftover bananas into a quick, yummy treat! Share your creations on social media with Hungry Whisk, and don’t forget to subscribe for more easy breakfastideas and recipe cards!