Skinny Raspberry Chocolate Chip Banana Muffins

Bake my skinny tropical muffins next!

Easy and lightened-up raspberry chocolate chip banana muffins! No oil or butter, just bananas and Greek yogurt for a moist texture!

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)

When I like something, I gotta have it all the time! Am I the only one like this?!

Easy and lightened-up raspberry chocolate chip banana muffins! No oil or butter, just bananas and Greek yogurt for a moist texture!

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? Where is the fruit! I packed as many raspberries as I could into today’s recipe. Complementing the juicy raspberries is a sprinkle of chocolate chips. I mixed the raspberries and chocolate chips up into a banana muffin batter. Bananas, berries, and chocolate. Omg these are 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 yogurt)
 Fresh Raspberries
Vanilla Almond Milk (or cow’s milk/soy milk/coconut milk)
Cinnamon

Substitutions: a mix of whole wheat flour and all-purpose flour (about half and half of each) can be substituted for the white whole wheat flour in this muffin recipe. I do not suggest using all whole wheat flour– the muffins will taste a little tough and dense. Maple syrup can definitely be subbed for honey. Individually frozen raspberries may be used instead of fresh, too!

 Easy and lightened-up raspberry chocolate chip banana muffins! No oil or butter, just bananas and Greek yogurt for a moist texture!

These muffins contain no butter or oil. Low fat baked goods are known for lacking flavor and moisture, often tasting dry and bland. These are the complete opposite! Two ingredients replacing the fat and also bring moisture (and flavor!) 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.  🙂

Easy and lightened-up raspberry chocolate chip banana muffins! No oil or butter, just bananas and Greek yogurt for a moist texture!

Skinny Raspberry Chocolate Chip Banana Muffins

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

Ingredients:

  • 2 and 1/2 cups 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 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 (any milk works)
  • 1/2 cup semi-sweet chocolate chips (or less, depending on your taste)
  • 1 and 3/4 cups fresh or frozen raspberries

Directions:

  1. Preheat oven to 350°F (177°C). Grease a 12-count muffin pan with cooking spray or grease liners (muffins will stick to liners if not greased with a little cooking spray first!). This recipe yields about 15 muffins, so you will have a 2nd batch with only 3 muffins.
  2. In a large bowl, gently toss the flour, baking soda, salt, and cinnamon together until combined. Set aside.
  3. 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.
  4. 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.
  5. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to cool until ready to eat.

Make ahead tip: Muffins stay soft, fresh, and moist in the refrigerator for up to 5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying.

Recipe Notes:

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

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© 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.

See more healthier recipes. And, you’ll also love making these muffins:

Easy and lightened-up raspberry chocolate chip banana muffins! No oil or butter, just bananas and Greek yogurt for a moist texture!

204 Comments

Comments

  1. Ophélie on August 31, 2014 at 6:36 am

    Hey ! Just made these without sugar and they are SOOOOO delicious ! Totally love them, thanks for the recipe. My mom didn’t like them because she’s a sugar adict but to me banana and honey was enough.

    Thank you again for the recipe.

  2. Ellen on September 4, 2014 at 1:28 pm

    Wow. I made this recipe last night to bring to a dinner with my fiancée’s parents and it is amazing! My fiancée was eating while it was still warm when he arrived home. And I just ate this morning and it’s even better than yesterday! And my fiancée also had it with breakfast and packed some for lunch today and already messaged me saying how good it is! It looks exactly like the pictures. The raspberries make it so juicy and the chocolate chips gives the perfect amount of sweet you need! So good! Tks for sharing this. Oh, and I had to make two substitutions. I didn’t have brown sugar, so I used 1/4 cup of white refined sugar and my almond milk was the original, then I added a drop of vanilla extract. I hate changing recipes because I’m not the best baker, but it worked so well that I want to make this recipe again soon! 🙂

  3. Hope C. on October 1, 2014 at 7:02 am

    Hey, Sally! These muffins are absolutely amazing! Great recipe!

  4. Anna on October 2, 2014 at 6:46 am

    hi sally!

    I’ve just prepared these muffins! as i am not that much into chocolate, i’ve increased the amount of frozen raspberries and added in some chopped cashews! 🙂

    additionally, i replaced the honey with walden farms maple syrup (yes i know that its 100% chemics.. 😀 ) and used stevia sugar.

    They’re in my oven now and i can already smell them! 😀

    thanks for the recipe! as this is not the first healthy-muffin-recipe i’ve tasted from you i know that they’ll turn out fantastic!

    the batter made 14 muffins and one muffin is just 119 calories with my small changes!! this is so great!

  5. Anusha on October 9, 2014 at 1:47 pm

    Hi,

    Can I use homemade strawberry & raspberry jam in place of the brown sugar and honey and leave out the fresh raspberries? Will it work ? The jam is very sweet, so I thought of cutting out other forms of sugar from the recipe.

    Thanks,
    Anusha

    • Sally on October 12, 2014 at 7:45 pm

      I’m unsure exactly – I wouldn’t know without testing it myself. Let me know if you try it.

  6. Beno on October 23, 2014 at 6:23 am

    Hi sally
    Thanks for your great blog! I’m a big fan!!
    I was just wondering could i substitute and use chopped dates in stead of raspberries – i wanted to do that also for the skinny blueberry muffins – swap blueberries for dates but wasn’t sure?
    Please advise
    Thanks

  7. Sara on November 12, 2014 at 8:27 am

    I am diabetic and need to know carbohydrate content in grams for your receipt so I an adjust my insulin

  8. Emma on November 12, 2014 at 4:09 pm

    Hi Sally,

    I love the idea of these muffins but I just wondered if there is anything that could substitute the banana?
    I’ve used avacado in cakes before and wondered if this would work well?
    I just can’t stand bananas but love everything else in these muffins!

    Thanks
    Emma

  9. Tanya on November 17, 2014 at 1:24 pm

    Hi Sally!

    Your recipe has a note sayign not to use liners, but almost all the pics of muffins have liners. I have never had issues with liners.

    Great recipe. I modified it a bit since hubby can’t eat whole wheat (mixed 2 cups of non-bleached flour with 1/2 cup of buckwheat flour) and I used blackberries, which I had on hand. Awesome!

    • Sally on November 17, 2014 at 3:09 pm

      Hi Tanya! None of these photos of the muffins have liners. I do not bake these muffins with liners because they always stick. Glad they were enjoyed!

  10. Andrea on December 9, 2014 at 7:52 am

    Hey Sally!

    I’ve been wanting to try out this recipe for ages; your photos look absolutely amazing 🙂

    I was just wondering though, would the sky-high trick work for these muffins as well? And what temperature would you suggest baking them at if it is possible?

    Thank you!

    • Sally on December 9, 2014 at 9:22 am

      These muffins rise quite a bit already, I don’t find it necessary to do the high/low temperature trick. However, if you’d like to, start at 425 for 5 minutes then lower to 325 for 12-ish more minutes.

      • Andrea on December 9, 2014 at 11:57 pm

        Ohh okay, sounds good 🙂 thank you !



  11. Sarah-Mae on 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.

  12. Coleen on 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?

  13. Stephanie on 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!

    • Sally on January 12, 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.

  14. Anu on March 18, 2015 at 1:41 pm

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

    • Sally on March 18, 2015 at 3:41 pm

      Absolutely.

      • Anu on March 21, 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.



  15. Eva on 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…

    • Sally on May 31, 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!).

  16. Emily on 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! 🙂

  17. Amelie Brisson on 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 🙂

    • Jennifer on May 20, 2018 at 5:45 am

      Oh my Sally!!! These are SO GOOD!!!! Healthy tastes delicious thanks to YOU!!! Made these with raspberry, blueberry and blackberry but no chocolate chips and let me tell you they are divine! Every bite is a surprise of juicy berries!! Thank you for another great recipe!!

  18. Grace on 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! 🙂 

  19. Jami on 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.

  20. Elizabeth on 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 

    • Sally on September 20, 2015 at 5:16 pm

      Applesauce works!

  21. Sarah C. on 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.

  22. Mary Thomas on 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

  23. Dee on May 6, 2016 at 6:33 am

    i made these before without the chocolate and they were gorgeous… I think I worked them out at about 3Sp .. going to make them this eve and use white choc chips if I can find them.. cheers for the recipe

  24. Jo on July 27, 2016 at 4:49 pm

    Hi Sally, sorry to be awkward but when you get time would you be able to add the measurements in grams/ml? I always weigh, I’ve never used cups and would love to try this recipe soon! Also in the UK I can only seem to find tightly packed light brown sugar, how would I adjust for that?

    Thank you if you can! xx

    • Jo on August 1, 2016 at 10:07 am

      Oh Sally, I feel so silly. All this time I thought “loosely packed” meant the way the sugar was packaged in store; now I realise it’s the way you measure with cups! So in this case you wouldn’t pack the sugar into the cup, just loosely scoop, is that right?

      I do have measuring cups now so I could give these a go using cups instead of weighing xxx

      • Sally on August 1, 2016 at 8:50 pm

        Yep just a loose packing for these. 🙂



  25. Kate on September 19, 2016 at 4:18 pm

    Made these and they were great, healthier and addictive! Thanks for sharing a diverse range of recipes and going back to “revamp” your favourites. I also liked your Skinny Blueberry Banana muffins – definitely this combo is a keeper! 

  26. cari on September 25, 2016 at 1:18 am

    hi how many calories are these muffins each please

  27. San on January 13, 2017 at 6:00 pm

    Hi Sally, could this recipe be used as a base and the berries replaced with other fruit? I’m thinking blueberries/grated apple/pears? Always looking for breakfast ideas for my little people. Also wondering if the recipe might tolerate the addition of oats in place of some of the flour? Thanks a lot. Love your recipes!

  28. Steph on January 28, 2017 at 6:35 am

    These are fantastic! I got 9 regular + 24 mini muffins, the minis took about 10 minutes to bake and I look forward to taking a couple a day to work as a snack!

  29. Ana on July 29, 2017 at 4:58 pm

    Hi Sally, can I substitute the flour for oat or coconut or almond flour? If yes, which percentage can I used it?
    Thanks a mil

    • Sally on July 30, 2017 at 8:11 am

      I’m unsure, sorry!

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