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Banana Raspberry Chocolate Chip Muffins

Bring something special to the table with this well-loved recipe.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 10 regular muffins
Course: Bread
Cuisine: American

Ingredients

  • 1½ cups flour
  • ½ cup rolled oats
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 3 large bananas, well mashed
  • ¾ cup sugar
  • 1 egg, beaten
  • ⅓ cup unsalted butter, melted
  • 1 cup fresh raspberries, divided
  • ½ cup semi-sweet chocolate chips, divided
  • ½ tsp vanilla extract

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees. Coat a muffin pan with cooking spray.
  2. In a bowl, stir together the flour, oats, baking powder, baking soda, and salt together until well combined.
  3. Combine the mashed bananas, sugar, beaten egg, cooled melted butter, and vanilla extract. Mix until very well combined. 
  4. Add the banana mixture to the flour mixture and stir until just combined. Add nearly all of the raspberries and nearly all of the chocolate chips; gently mix to combine. 
  5. Spoon the batter evenly in the prepared muffin pan. Top each muffin with the remaining few raspberries and chocolate chips (and a sprinkling of oats, if desired).
  6. Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 13-15 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling. Side Note: Starting the baking at a higher temperature and then reducing it helps make the muffin dome.