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:
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. These mini Greek yogurt chocolate chip muffins are another great meal-prep option.
If you love these flavors together, try my chocolate chip raspberry banana bread next!
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!
