A healthy, low-fat muffin bursting with juicy raspberries, mashed bananas, and a sprinkle of chocolate chips. Whole wheat, low sugar, and protein packed.
I’m sort of obsessed with a couple things these days.
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?!
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.
Along with your ripe bananas, you’ll need a short list of other healthy ingredients:
√ White Whole Wheat Flour
√ Protein-Packed Greek Yogurt (or regular)
√ Fresh Raspberries
√ Vanilla Almond Milk (or cow’s milk, or soy milk)
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.
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.
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. B-A-N-A-N-A-S.
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!
Makes 15 muffins. Muffins remain fresh and moist stored at room temperature for up to 5 days. Muffins freeze well, up to 3 months.
- 2 and 1/2 cup white whole wheat flour (or mix of whole wheat and all-purpose)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup honey (or maple syrup)
- 1/2 cup light brown sugar, loosely packed (or dark brown sugar)
- 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
- 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.
*Do not use cupcake liners, muffins will stick to liners.
Recipe source: sallysbakingaddiction.com
© 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!