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
- 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!
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.
If you love these flavors together, try my chocolate chip raspberry banana bread next!Print
A 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 (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
- 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.
- Special Tools (affiliate links): 12-Count Muffin Pan | Glass Mixing Bowls | Whisk | Silicone Spatula | Cooling Rack
- Tip: Do not use cupcake liners, muffins will stick to liners.
Keywords: skinny raspberry banana muffins, raspberry chocolate chip banana muffins