Skinny Raspberry Chocolate Chip Banana Muffins

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!

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Skinny Raspberry Chocolate Chip Banana Muffins

  • Author: Sally
  • 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 (spoon & 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 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

Instructions

  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.

Notes

  1. 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.
  2. 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:

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

33 Comments

  1. Hi Sally! I first wanted to say thank you for keeping up with this amazing blog. While I have been cooking since I was young, I am pretty new to baking desserts/breads/muffins etc. After many failed attempts, I was nearly ready to throw in the towel and give up on baking, ready to settle for purchasing all my desserts for the grocery store bakery. Then I found your blog, and this recipe was actually the first thing I successfully baked. I made these one night for my boyfriend who’s mother is a very talented baker (yet another reason I was apprehensive about baking) and he loved them! He brought them to work for breakfast for a couple days, and I was only able to eat 1 or 2 of them because they were gone so quickly.
    I have since made them several times with varying add ins, spices and flavor extracts (nutmeg, strawberries, blueberries, lemon juice, maple extract, etc.) and they have turned out fabulously every time. I highly recommend these muffins to anyone! They’re great for those of us who try to eat healthy and want to save our “splurges” for the occasional brownie or cupcake 😉
    I really appreciate your approach on your blog, and I feel like your recipes are very well written and easy to understand, which is perfect for a beginner like me! I also love that your recipes are “flexible” and allow for substitutions. I have had many successes with several of your recipes and recently ordered your cookbook . I now find myself looking for reasons to bake nearly every weekend on my day off 🙂

    P.S. Your cookbook is amazing! The picture are gorgeous. HIGHLY recommend anyone interested to purchase it!

    1. Whoops! I meant to say “whose mother,” sorry for the bad grammar!

    2. Thank you so much Steph! I appreciate this comment so, so much. Made my day to read. I’m so happy you love my recipes and that they’ve given you the confidence with baking that you were looking for. This recipe in particular is great – it’s so versatile! I love doing a mix of strawberry/blueberry/raspberry in them. Thanks for the kind words about my cookbook too! That truly means a lot to me. Thank you for taking the time to write!

  2. Hey Sally,

    This recipe was pretty tasty. I did half whole wheat flour and half gluten free flour and they turned out pretty good! Thanks for the recipe.

  3. These were a hit! My kid thought she was getting a real treat …but am curious if you have the calorie count and fat count . Thanks so much

  4. I just calculated it out using MyFitnessPal and got a total of about 160 calories per muffin. Not bad. I’m going to make them right now! They look delicious. Thanks!

  5. These are absolutely delicious! They are soft, fluffy and moist and the flavor is just great. Love the added protein. Thank so much!!!

  6. 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.

  7. 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! 🙂

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

  9. 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!

  10. 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

    1. I’m unsure about the avocado, Emma. I cup of avocado is quite a lot. How about you make these instead, skip the strawberries and use raspberries. https://sallysbakingaddiction.com/2013/01/03/skinny-strawberry-chocolate-chip-muffins/

  11. 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!

    1. 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.

  12. 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!

    1. 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.

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

    1. Absolutely.

      1. 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.

  14. 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! 🙂

  15. Amelie Brisson says:

    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 🙂

    1. 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!!

  16. These muffins look delicious; I think I just found a way to use all of the fresh raspberries from my garden! 🙂 

  17. 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.

  18. 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 

    1. Applesauce works!

  19. 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.

  20. 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

  21. 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

  22. 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! 

  23. 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!

  24. Hi Sally & SBA team,
    Just wanted to highlight the ingredients list and part of the recipe is duplicated on this recipe when I see it on my mobile phone or laptop. I made this recipe a couple of times and last week when I made it I found it confusing to decipher the “duplicated text” but regardless really love the taste and look forward to giving this 5 star rating! Thanks!

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