|

Banana Raspberry Chocolate Chip Muffins

Tender banana muffins bursting with juicy raspberries and chocolate chips. Perfect for breakfast, snack, or dessert!

Banana Raspberry Chocolate Chip Muffins

I made these tasty muffins because we had very ripe bananas that nobody was interested in eating and some fresh raspberries that were close to going bad so I threw them together with some semi-sweet chocolate chips and surprised my kids with these muffins. I found the recipe on She’s Not Cookin’ that made 6 jumbo muffins but I used my regular muffin pan and got 10 muffins. These beauties smelled terrific while they baked, tasted wonderful, and made my teenagers very happy.

Banana Raspberry Chocolate Chip Muffins

How to Make Banana Raspberry Chocolate Chip Muffins

Preheat the oven to 400 degrees. Coat a muffin pan with cooking spray.

In a bowl, stir together the flour, oats, baking powder, baking soda, and salt together until well combined.

Combine the mashed bananas, sugar, beaten egg, cooled melted butter, and vanilla extract. Mix until very well combined.

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.

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).

Banana Raspberry Chocolate Chip Muffins

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. Serve and enjoy. 

Side Note: Starting the baking at a higher temperature then reducing it helps make the muffin dome.

Banana Raspberry Chocolate Chip Muffins

Banana Raspberry Chocolate Chip Muffins

Banana Raspberry Chocolate Chip Muffins

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breads and Muffins
Cuisine: American
Servings: 10 regular muffins
Author: Adapted by Pam - For the Love of Cooking / Original by She's Not Cookin'

Equipment

Ingredients

  • 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
  • cup unsalted butter, melted
  • 1 cup fresh raspberries, divided
  • ½ cup semi-sweet chocolate chips, divided
  • ½ tsp vanilla extract

Instructions

  • Preheat the oven to 400 degrees. Coat a muffin pan with cooking spray.
  • In a bowl, stir together the flour, oats, baking powder, baking soda, and salt together until well combined.
  • Combine the mashed bananas, sugar, beaten egg, cooled melted butter, and vanilla extract. Mix until very well combined. 
  • 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. 
  • 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).
  • 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 then reducing it helps make the muffin dome.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




3 Comments