Toddler friendly and Mom approved, these Healthy Raspberry Chocolate Chip Banana Muffins are made with whole wheat and are super flavorful but healthier muffin choice!
I hope you all and your families and loved ones are staying healthy and well right now, friends. Mental health being just as important, too. What are we doing to try to stay sane? We’re doing a ton of baking. One our latest and greatest, these Healthy Raspberry Chocolate Chip Banana Muffins that are toddler friend and mom approved!
Ingredients Needed:
- Whole Wheat Flour
- Baking soda
- Ground cinnamon
- Kosher salt
- Milk (whatever you have)
- Brown sugar (just a touch!)
- Maple syrup
- Egg
- Chocolate chips
- Mashed overripe bananas
These little guys are made a little healthier by using whole wheat flour vs. all purpose. Although, if all purpose is all you have right now – no worries, they’ll still be delicious! Plus there’s only a lil’ bit of brown sugar in them. The main source of sweetness is the maple syrup and bananas.
Fresh vs. Frozen?
Which to use when it comes to raspberries? We prefer fresh, but you could use frozen raspberries too – although I haven’t made this recipe with them yet because right now raspberries are on sale and even though we’re doing limited shopping trips, because of that, we are enjoying all the fresh fruit we can!
Speaking of frozen, do you have some bananas in your freezer? Or do you have some that are browning that need to be used? If you’re like me and you stash brown bananas in the freezer all through out the year, this recipe is a great way to use them!
How to Use (whole) Frozen Bananas
- Take whole bananas out of freezer and let sit for 5 minutes
- With a knife, gently remove peel
- Let the banana thaw or heat in a microwave for 60-90 seconds
While you’re at it, here are a few other great recipes to make with frozen (or browned) bananas:
Healthy Toddler Banana Oat Muffins
Once you have your frozen bananas ready, then these Healthy Raspberry Chocolate Chip Banana Muffins come together real fast. It’s just a mix of the dry ingredients,
and then add in the bananas and the other ingredients whisked together. Then a nice lil fold of the chocolate chips
But an even gentler fold of the soft, fragile raspberries. You don’t want to break them!
Then add that batter to a well greased muffin tin.
And Bake!
Until they’re baked to delightful delicousness. The girls were SO excited about them.
Both girls. 🙂
I just love these muffins. They’re soft and not too sweet, but the whole wheat flour make them a little more fulling. But the chocolate and fresh raspberries make them so fun.
Enjoy! The girls sure did, and I enjoyed the stress relieving baking. Stay healthy friends, and get in some good baking while you’re keeping your social distance from everyone. It’s a perfect time to learn how to bake bread! 😉
If you make any of my recipes please let me know, I love to hear it! Find me on Facebook, Instagram, and Pinterest!
Healthy Raspberry Banana Chocolate Chip Muffins
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 Real maple syrup
- 1/4 cup brown sugar
- 1 1/4 cup mashed bananas approximately 3 medium sized bananas
- 2/3 cup 2% milk or whatever you have
- 1/2 cup semi sweet chocolate chips
- 6 oz fresh raspberries 3/4 cup frozen
- butter or butter spray to grease pan
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.
- Store in an airtight container in fridge for up to 5 days and in freezer for 2 months.
I just made these muffins, haven’t tried one yet, but, they smell delicious! I noticed one thing though…there is no mention of egg(s) in the ingredients list but it’s mentioned in the instructions. I took a guess and went with 1. Hopefully that was a good guess!
Jenny! Ahh omg GREAT guess and THANK YOU for pointing that out so I could fix it! Now more importantly- what did you think of the muffins?!
I figured I would give your recipe a try. And it was a thumbs up!