I’m sort of obsessed with a couple things these days.
When I like something, I gotta have it all the time! Am I the only one like this?!
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.
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 yogurt)
√ Fresh Raspberries
√ Vanilla Almond Milk (or cow’s milk/soy milk/coconut milk)
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!
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. 🙂
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!
- 2 and 1/2 cups white whole wheat flour or mix of whole wheat and all-purpose (spoon & leveled)
- 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 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
- 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.
- 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:
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- Skinny tropical muffins
- Skinny banana blueberry muffins
- Skinny peanut butter banana muffins
- 110 calorie chocolate cherry muffins
- 45 calorie mini chocolate chip muffins
- Whole wheat double chocolate banana muffins
- Blueberry almond power muffins
- Whole wheat apple cinnamon muffins
- Triple chocolate muffins