Healthy Raspberry Banana Chocolate Chip Muffins
User Reviews
5
Healthy Raspberry Banana Chocolate Chip Muffins
Description
The Healthy Raspberry Banana Chocolate Chip Muffins feature whole wheat flour as a base, lending a hearty texture that balances soft mashed bananas. The addition of maple syrup and brown sugar brings natural sweetness, complemented by ground cinnamon. Semi-sweet chocolate chips add pockets of melty richness, while the raspberries provide a fresh, slightly tart contrast. The method highlights careful mixing to avoid overworking the batter, which keeps the muffins tender rather than dense. Fresh or frozen raspberries are folded in gently near the end to maintain their shape and prevent the batter from turning uniformly pink.
Baked in a well-greased muffin tin at 350°F for about 18-20 minutes, these muffins develop a lightly golden exterior with a moist crumb inside. They are suitable for breakfast, a snack, or a portable treat. The combination of fruit, chocolate, and whole grains makes them feel substantial without being heavy or overly sweet.
To store, the muffins can be left at room temperature covered loosely for up to 24 hours or placed in a container lined with paper towels for up to 4 days. They freeze well when stored in a freezer-safe container in a single layer for up to 3 months, allowing convenient make-ahead servings.
Ingredients
- 2 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 egg
- 1/3 cup maple syrup real
- 1/4 cup brown sugar
- 1 1/4 cup banana approximately 3 medium sized bananas, mashed
- 2/3 cup milk or whatever you have, 2%
- 1/2 cup semi sweet chocolate chips
- 6 oz raspberries 3/4 cup frozen, fresh
- butter to grease pan, or butter spray
Instructions
- Pre-heat oven to 350 degrees and grease a 12 muffin pan.
- In a large bowl toss flour, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together sugar and maple syrup (try to get all of the lumps out). Add mashed banana and egg and combine well.
- Add the sugar banana mixture to the dry ingredients and mix until mostly combined (it'll be thick) and then slowly add the milk to thin it out. Don't mix batter too much, that will make the muffins really dense.
- Gently fold in chocolate chips and then top dough with fresh raspberries. Give maybe one super duper gentle stir, if you mix you'll break down the raspberries and you'll get a pink batter.
- Fill each (well greased) muffin tin to the top.
- Bake 18-20 minutes until muffins are cooked all the way through - when a cake tester (or knife) pulls clean.
- Let cool for 10 minutes in tray and then transfer to rack to cool completely.
Notes
- Store muffins at room temperature for up to 24 hours covered loosely with a paper towel.
- For longer storage, place muffins in a container lined with paper towels in a single layer and cover with another paper towel; keep at room temperature up to 4 days.
- Freeze muffins for up to 3 months in a freezer-safe container in a single layer to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Muffins
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 155mg | 6% |
| Potassium | 289mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 17g | 34% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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