Skinny Raspberry Chocolate Chip Banana Muffins.

A healthy, low-fat muffin bursting with juicy raspberries, mashed bananas, and a sprinkle of chocolate chips. 

Skinny Raspberry Chocolate Chip Banana Muffins. These low fat, low sugar, whole wheat muffins are so flavorful! Made with bananas, yogurt, whole wheat flour, and honey. Easy, moist, low-fat, healthy muffins! sallysbakingaddiction.com

I’m sort of obsessed with a couple things these days.

(1) Berries and chocolate.  Strawberries and chocolate & raspberries and chocolate, to be exact.
(2) Making healthy muffins! See here, here, here, here, here, and here. Oh and here. (<- LOVE those)

I hope you don’t mind my latest obsessions.  You may be seeing a lot more of both on my blog in the coming weeks.  When I like something, I gotta have it all the time!  Am I the only one like this?!

Skinny Raspberry Chocolate Chip Banana Muffins. These low fat, low sugar, whole wheat muffins are so flavorful! Made with bananas, yogurt, whole wheat flour, and honey. Easy, moist, low-fat, healthy muffins! sallysbakingaddiction.com

I’ve been eating these muffins for a couple weeks now.  I admit, I’ve been hiding them from you!  So rude of me because these might just be the best muffins I’ve ever had (that are healthy, of course).  Healthy is a relative term  – and to me, these fruity buggers fit into my healthy eating habits perfectly.

Yes, I do have a healthy appetite! With the occasional cookie dough pie, of course. 

Today’s muffins are exploding with juicy raspberries!  So many in every single muffin. Don’t you hate biting into a “fruit-filled” muffin only to find a chunk or two of actual fruit?  Such a rip-off. Well, I packed as many raspberries as I could into today’s recipe. Complementing the juicy raspberries is a sprinkle of chocolate chips. Chocolate is healthy for the mind and tummy. Duh. 

I mixed the raspberries and chocolate chips up into a banana muffin batter. Bananas, berries, and chocolate. Oh these muffins are just so good!  The most important thing about the recipe? Make sure your bananas are super ripe!  You’ll need two of them.

Bananas

Along with your ripe bananas, you’ll need a short list of other healthy ingredients:

 White Whole Wheat Flour
 Honey
 Protein-Packed Greek Yogurt (or regular)
 Fresh Raspberries
Vanilla Almond Milk (or cow’s milk, or soy milk)
Cinnamon

Substitutions: a mixture of whole wheat flour and all-purpose flour (about half and half of each) may be substituted for the white whole wheat flour in this muffin recipe.  I do not suggest using all whole wheat flour, as the resulting muffin may have a tough texture.  Maple syrup may be used instead of honey.  Individually frozen raspberries may be used instead of fresh.

Skinny Raspberry Chocolate Chip Banana Muffins. These low fat, low sugar, whole wheat muffins are so flavorful! Made with bananas, yogurt, whole wheat flour, and honey. Easy, moist, low-fat, healthy muffins! sallysbakingaddiction.com

Just like my Skinny Banana Blueberry Muffin recipe, today’s breakfast treat is sweetened with honey and a touch of (lightly packed) brown sugar.  The recipe makes 15 muffins, so the amount of sugar in each is teeny tiny.  The banana and chocolate chips sweeten them up too.

These muffins contain no butter or oil. Low fat baked goods are known for lacking flavor and moisture, often tasting dry and bland.  These muffins are the complete opposite.  Two ingredients that replace the fat and also bring moisture (and taste) to the muffins are mashed bananas and vanilla greek yogurt.  Both ingredients are fabulous substitutes for fat in this recipe.  1 cup of mashed bananas (2 large bananas) and 1/4 cup of vanilla greek yogurt do a fine job of keeping the muffins soft, tender, and moist.

It’s easy to make healthy substitutions in recipes – “healthy” does not have to mean “bad tasting.”  Why sacrifice flavor in foods that are actually good for you?  I am a firm believer that a healthy lifestyle can be equally as delicious or even more delicious than its calorie-laden counterpart. Especially if these chocolate chip muffins are on the healthy menu. 😉

Skinny Raspberry Chocolate Chip Banana Muffins. These low fat, low sugar, whole wheat muffins are so flavorful! Made with bananas, yogurt, whole wheat flour, and honey. Easy, moist, low-fat, healthy muffins! sallysbakingaddiction.com

The best part about this recipe?  The muffins freeze well (for up to three months).  If you are only baking for yourself, you can easily freeze the batch for a quick grab ‘n go meal or snack. I currently have a freezer full of skinny muffins.  Grab one or two, throw them in the microwave for 15-20 seconds and out the door you go.  I often pair them with Greek yogurt and a banana. More bananas… why not? I’m bananas for bananas. BANANAS.

These are the latest addition to my healthy muffin repertoire and they just might be the tastiest.  Low in fat, high in flavor, and will keep your energy up all morning. They helped fuel my 8 mile run last week. I know you’ll love them!

Skinny Raspberry Chocolate Chip Banana Muffins. These low fat, low sugar, whole wheat muffins are so flavorful! Made with bananas, yogurt, whole wheat flour, and honey. Easy, moist, low-fat, healthy muffins! sallysbakingaddiction.com

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Skinny Raspberry Chocolate Chip Banana Muffins

Print Recipe

A healthy, low-fat muffin bursting with juicy raspberries, mashed bananas, and a sprinkle of chocolate chips.

Yield: 15 muffins

Ingredients:

  • 2 and 1/2 cup white whole wheat flour (or mix of whole wheat and all-purpose) (measured correctly)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup honey (or maple syrup)
  • 1/2 cup light or dark brown sugar, loosely packed
  • 1 cup mashed very ripe banana (about 2 large very ripe bananas)
  • 1/4 cup nonfat vanilla greek yogurt (or any yogurt)
  • 1 large egg, beaten
  • 3/4 cup milk (almond milk, soymilk, cow's milk, rice milk)
  • 1/2 cup (or less, depending on your taste) semi-sweet chocolate chips
  • 1 and 3/4 cups fresh raspberries

Directions:

Preheat oven to 325F degrees. Spray 15 muffin tins with nonstick spray.* Set aside.

In a large bowl, gently toss the flour, baking soda, salt, and cinnamon together until combined. Set aside.

In a separate bowl, whisk the honey and brown sugar together - it will be thick and lumpy. Try to get out as many lumps as you can. Add the mashed banana, yogurt, and beaten egg. Slowly pour the wet ingredients into the dry ingredients. Gently begin to fold it all together. It will be very thick. Add the milk slowly and continue to gently mix the ingredients together. The milk will thin everything out, but the batter will still remain thick. Fold in the chocolate chips. Fold in the raspberries last. Be very gentle not to dye the batter pink from the raspberry juices. Try to not overmix the batter, which will lend tough, dry muffins.

Divide the batter between 15 muffin tins. Fill all the way to the top. Sprinkle a few more chocolate chips on top if desired. Bake the first 12, then the last three in another batch. Fill the empty muffin tins halfway with water in the 2nd batch to ensure even baking and prevent your pan from warping. Bake for 17-18 minutes until very lightly browned on the edges. A toothpick inserted in the center should come out clean. Allow the muffins to cool completely.

Muffins remain fresh and moist stored at room temperature for up to 5 days.  Muffins freeze well, up to 3 months.

Additional Notes:

*Do not use cupcake liners, muffins will stick to liners.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

I love berries, I love chocolate, I love bananas.

If you’re anything like me, you’ll enjoy the following recipes too!

 

Skinny Chocolate Banana Fudge Muffins

Skinny Chocolate Banana Fudge Muffins-10

 

Raspberry Dark Chocolate Coffee Cake

Dark Chocolate Raspberry Coffee Cake-6

 

Dark Chocolate Raspberry Banana Bread

Dark Chocolate Raspberry Banana Bread-5

 

Banana Chocolate Chip Muffins with Cinnamon Streusel

Banana Chocolate Chip Muffins with Cinnamon Streusel-3

 

Strawberry Swirl Chocolate Chip Cheesecake Bars

Strawberry Swirl Chocolate Chip Cheesecake Bars-5

 

See more healthier recipes.

A healthy, low-fat muffin bursting with juicy raspberries, mashed bananas, and a sprinkle of chocolate chips. Whole wheat, low sugar, and protein packed.

   

193 Responses to “Skinny Raspberry Chocolate Chip Banana Muffins.”

  1. #
    101
    Sarah-Maeposted December 25, 2014 at 9:11 am

    Sadly we’ve only ever got to afford a microwave oven which would only fit a 6 muffin tin not 12 yet all your recipes are double what I can fit :(
    How do I go about this? would there be less time for 6 muffins than 12? do I halve the time? what do I do with the rest of the dough, do I leave it in the fridge until I can take out 6 muffins, and but the rest of the dough in? help is appreciated.

    Reply

  2. #
    102
    Coleenposted January 2, 2015 at 12:31 pm

    I was scowering Pinterest this morning for a healthy muffin — I knew I should have just started with you! However, I have a banana allergy – any ideas of what I can substitute?

    Reply

  3. #
    103
    Stephanieposted January 11, 2015 at 10:20 pm

    Hi Sally, we made these this afternoon and they turned out great! Just a curiosity question-why do you add the milk later rather than mixing it with the wet ingredients? I always enjoy the science behind the method. Thanks again!

    Reply

    • Sallyreplied on January 12th, 2015 at 7:45 am

      that’s typical for muffins, cakes, cupcakes, etc. It’s done this way when batters begin with creamed butter (milk doesn’t really mix with creamed butter) but since there is no butter here you could essentially mix in directly with the wet ingredients.

      Reply

  4. #
    104
    Anuposted March 18, 2015 at 1:41 pm

    Sally, can I use coconut milk instead for this recipe.

    Reply

    • Sallyreplied on March 18th, 2015 at 3:41 pm

      Absolutely.

      Reply

      • Anureplied on March 21st, 2015 at 8:38 am

        Hi Sally, I made them yesterday and they turned out great. I used coconut milk and dark chocolate chips and my 3yr old loved them. Thank u for the recipe.

  5. #
    105
    Evaposted May 31, 2015 at 10:33 am

    Hello Sally
    Your recipes are just great, as well as your tips, I am so thankful for them. Can you please advice me why my chocolate chips in muffins completely melt down? On your pics it does not seam so.. is it a problem in my oven, do I put it then too high or is there another trick? Thanks for any tips and wishing you all the best in your next baking…

    Reply

    • Sallyreplied on May 31st, 2015 at 11:05 am

      It all depends on the brand. I usually use Nestle Toll House Semi-Sweet Chocolate Morsels. Are you using another brand? Chocolate chips typical contain stabilizers to prevent them from melting into pools of chocolate (which, let’s face it, is still delicious!).

      Reply

  6. #
    106
    Emilyposted June 2, 2015 at 2:44 pm

    My co-workers loved these! I made them for our first day of summer orientation (I work at Iowa State University) as a nice start to the fun/craziness! :)

    Reply

  7. #
    107
    Amelie Brissonposted July 26, 2015 at 6:35 pm

    I saw a lot of people asking for the calorie cout in those. I made them with almond milk and leaving out the 1/4 cup sugar as I feel they are already sweet enough and with maple syrup instead of honey. I calculated for twelve muffins : 
     
    Calories Carbs Fat Protein Sodium Sugar
    2,156 405          47 66          4,285       127    ( Total so divide by how many you make)
    In my case for 12 :
    Per Serving: 180 34 4 6 357 11

    hope this helps :)

    Reply

  8. #
    108
    Graceposted August 5, 2015 at 1:02 pm

    These muffins look delicious; I think I just found a way to use all of the fresh raspberries from my garden! :) 

    Reply

  9. #
    109
    Jamiposted August 29, 2015 at 9:26 pm

    I made these today. They’re fantastic. I’m really happy with them and they look so nice. One major change I made is that I had strawberries I needed to use so I chopped strawberries instead of raspberries. The muffins taste great. I’ll have to use raspberries next time but the strawberries worked out really well too.

    Reply

  10. #
    110
    Elizabethposted September 20, 2015 at 12:05 am

    Hey Sally! 

    Would you recommend as a subsite for the yogurt. My family doesn’t eat dairy and I am hoping to use applesauce???

    Thanks and thank you for so many great recipies! 

    Elizabeth 

    Reply

    • Sallyreplied on September 20th, 2015 at 5:16 pm

      Applesauce works!

      Reply

  11. #
    111
    Sarah C.posted January 18, 2016 at 6:44 pm

    I’m making these with half raspberries and half strawberries (amounts I had on hand), with mini chocolate chips, and a handful of chopped toasted almonds for a bit of crunch. Smells amazing! I’m looking forward to having these for a quick breakfast for the rest of the week.

    Reply

  12. #
    112
    Mary Thomasposted February 2, 2016 at 2:48 pm

    I made these first with frozen raspberries.. They were good! Just made another batch with fresh strawberries. Delicious!  I only had one banana so I added a little extra yogurt.. Great recipe

    Reply

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