These muffins are full of chocolate and raspberry flavor, and are kept super healthy by using bananas and Greek yogurt, too!For those of you who saw my Healthy Chocolate Banana Bread earlier this week, you can see that a bit of a pattern is forming here. That pattern is delicious baked goods about which you don’t have to feel so bad for eating =)
I’ve been grabbing one of these muffins to have as a mid-afternoon snack every day this week. They definitely satisfy cravings for something sweet and carb-y, while still being pretty decent for you. The sweet/tart pop of the raspberries adds a nice contrast, too!
I put the next recipe to appear on this blog to a vote on Facebook (click on over and give A Nerd Cooks a like!), and these muffins beat out some macaroni and cheese and a broiled grapefruit by a landslide!
Don’t worry, the mac and cheese and grapefruit will be posted next week.
Thank you, Sally’s Baking Addiction, for this recipe.
You’ll need (makes 12 muffins):
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1/4 cup honey or maple syrup
- 1/2 cup brown sugar, lightly packed
- 2 large ripe bananas, mashed
- 1/4 cup plain Greek yogurt
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup milk (I used almond milk)
- 1/2 cup chocolate chips (I used mini), plus more for topping
- 1 3/4 cups fresh raspberries, frozen
Preheat the oven to 325 degrees F. Spray a muffin tin with cooking spray and set aside. You don’t want to use paper liners in this instance, because these muffins will really stick to the liners.
In a medium-sized bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
In another bowl, combine the honey/maple syrup and brown sugar. After removing as many of the lumps as possible, add the bananas, egg, and vanilla extract. Mix to combine.
Add the wet ingredients to the dry and start to combine. Stream the milk in, continuing to mix until everything is combined. Fold in the chocolate chips and raspberries, being careful to not smash them or dye the entire batter pink with the raspberry juices.
Using the prepared muffin tin, fill the cups to the top. Sprinkle with some more chocolate chips, if desired. Bake for 20-25 minutes, or until a toothpick comes out clean when inserted into the center of the muffins. Let them cool completely.