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 about 3 medium or 2 large bananas for 1 cup (230g) of mashed 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!
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.
Skinny Raspberry Chocolate Chip Banana Muffins
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour
- Yield: 15 muffins
- Category: Muffins
- Method: Baking
- Cuisine: American
Description
A healthy, low-fat muffin bursting with juicy raspberries, mashed bananas, and a sprinkle of chocolate chips. No oil or butter, just bananas and Greek yogurt for a moist texture!
Ingredients
- 2 and 1/2 cups white whole wheat flour (spooned & leveled), or mix of whole wheat and all-purpose flours
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup honey or pure maple syrup
- 1/2 cup light or dark brown sugar, loosely packed
- 1 cup (230g) mashed bananas (about 3 medium or 2 large 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
Instructions
- 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.
- 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 for 10 minutes in the muffin pan, then transfer to a wire rack to cool until ready to eat.
Notes
- Make Ahead & Freezing Instructions: 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.
- Tip: Do not use cupcake liners, muffins will stick to liners.
Keywords: skinny raspberry banana muffins, raspberry chocolate chip banana muffins
I love berries, I love chocolate, I love bananas.
See more healthier recipes. And, you’ll also love making these muffins:
- Skinny double chocolate chip muffins
- Skinny tropical muffins
- Skinny banana blueberry muffins
- Skinny peanut butter banana muffins
- 110 calorie chocolate cherry muffins
- 45 calorie mini chocolate chip muffins
- Healthier Chocolate Banana Muffins
- Blueberry almond power muffins
- Whole wheat apple cinnamon muffins
- Triple chocolate muffins
This recipe was an absolute success with my family! Sally, you always surprise me.
These were so wonderful, our whole family enjoyed these and the raspberries in them was such a treat.
★★★★★
Ok, these are just delicious! We’ve already downed almost half of them. Made with full plain fat greek yogurt and whole milk just because that is what I had on hand. Next time, I’ll try almond milk instead of whole milk and non-fat greek vanilla, per the recipe. A hit with my family, thank you!
★★★★★
I have always wanted to ask this but keep forgetting to: when you bake muffins (and cupcakes) do you use Convect Bake or Bake? I always have more than one muffin tin cooking at a time but convection bake does brown it more (even at lower temps) but regular bake takes absolutely forever with multiple trays…
Hi Kristen! All of the recipes on this site are written for conventional settings. Convection ovens are fantastic for cooking and roasting. If you have the choice, we recommend conventional settings when baking cakes, breads, etc. The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.
Hi Sally,
Since I usually use only whole wheat flour, could I replace about 1/3 of the. Flour with cake meal? (Ground matzo meal and Passover flour which is ground very fine and light)
Thanks,
Judith-non-baker until I met you!!
Hi Judith! We haven’t tested that substitution, but let us know if you do!
I did make them with 1/3 cake meal. Since the dough was super thick, I added 1/3 cup applesauce and 1/4 cup melted butter. This helped to moisturize everything. Of course they are not as pretty as yours since the flower is darker and they’re a bit heavy but the chocolate chips and raspberries still make these feel decadent, yet healthy! I may become a baker yet!Judith
Oops- meant flour, not flower! BTW are there any recipes SALLY has made using real flowers from the garden? Judith
We love to use fresh flowers are a garnish on cakes like we did with this pistachio cake – so pretty!
Scrumptious …you never disappoint! Even took a picture!
★★★★★
Hi! I really love this website, and I get almost all of my recipes from here! I loved these muffins, but if I were to make them again I wouldn’t add the chocolate chips. It added an odd flavor with the banana and raspberries, but overall pretty good for my first time making muffins. (I usually lean towards baking cookies and brownies).
★★★★
Fantastic recipe. Best muffins I ever made. No butter or oil!! I used chopped dark chocolate chunks, chopped walnuts & frozen cherries & added to the flour mix (reg & whole wheat) I used 2 frozen bananas, 1 ripe fresh. Added 1 tsp vanilla extract. Made 12 jumbo muffins. 375′ 20 min Thanks
★★★★★
My daughter and I made these as snacks to munch on during our hurricane last week, and they were fabulous! We are making them again for our next hurricane this weekend!
★★★★★
Made ours today, so moist and yummy!
I reduced flour down to 2 cups, berries down to 1.5 cup, omitted honey and bit less chocolate too – I only needed one (12) muffin tray. It all fit perfectly!
★★★★★
These were really chewy and dry. No fat makes this taste really rather bad. Would definitely not make This recipe again. Much better off with your regular banana muffins recipe.
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!
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!
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
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.
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
Applesauce works!
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.
These muffins look delicious; I think I just found a way to use all of the fresh raspberries from my garden! 🙂
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! 🙂
Sally, can I use coconut milk instead for this recipe.
Absolutely.
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!
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.
Hey, Sally! These muffins are absolutely amazing! Great recipe!
These are absolutely delicious! They are soft, fluffy and moist and the flavor is just great. Love the added protein. Thank so much!!!