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raspberry chocolate chip muffins on a cooling rack
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5 from 2 votes

Healthy Raspberry Banana Chocolate Chip Muffins

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!
Course Breakfast
Cuisine American
Diet Low Fat
Prep Time 25 minutes
Cook Time 20 minutes
Servings 12 Muffins
Author Tracy

Equipment

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.