Banana Raspberry Chocolate Chip Muffins
Tender banana muffins bursting with juicy raspberries and chocolate chips. Perfect for breakfast, snack, or dessert!
I made these tasty banana raspberry chocolate chip 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
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
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).
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 and then reducing it helps make the muffin dome.
Equipment
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
- 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 and then reducing it helps make the muffin dome.
They are absolutely irresistible and perfect for any time of the day.
I feel like these are a mash up of all my favorite muffins flavors! Nothing not to love here.
Wow what a beaitiful muffin.
These raspberry muffins are so delicious. Very moist. I made them for Easter brunch and they were a big hit with the family.
Marie,
I’m so happy you all enjoyed these muffins! Thank you for taking the time to let me know. ♥
-Pam