Breakfast/ Dessert/ Side Dishes

Raspberry Dark Chocolate Chip Banana Bread Muffins Small Batch Recipe

Raspberry Dark Chocolate Chip Banana Bread Muffins

These Raspberry Dark Chocolate Chip Banana Bread Muffins are delicious!

RECIPE POSTS HAVE FULL RECIPE CARDS AT BOTTOM OF POSTS

I love the taste of fresh raspberries and chocolate together, especially dark chocolate.

So why not put them together with banana bread ingredients and make the perfect muffin?

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These are perfect for breakfast, snacks, dessert, or as a side to your dinner.  Recipe yields 6 muffins.

Serve them with these easy Pork chops over Stuffing or this Tilapia Parm for Two.

How to make Raspberry Dark Chocolate Chip Banana Bread Muffins:

Preheat your oven to 350 degrees F (180 C). Spray muffin pan with cooking spray. This silicone muffin pan is awesome. Muffins never stick even a little bit.

In a small bowl, whisk together the flour, baking soda and salt.

In the bowl of a Kitchen Aid Mixer (or medium bowl), mix the sugar and butter at medium speed until combined.

Add the egg mix well.

Add the banana and vanilla and mix until combined.

Stir in the flour mixture just until moist. Make sure not to over-mix.

Stir in the chocolate chips and then gently stir in the raspberries.

Pour the batter into six cups of the prepared muffin pan. Bake for 20 minutes or until a wooden toothpick inserted in center comes out clean.

Cool 5 minutes in the muffin pan on a wire rack. Remove from the muffin pan and place them back on the wire rack to cool completely. These muffins can be served slightly warm.

Raspberry Dark Chocolate Chip Banana Bread Muffins Small Batch
Yield: 6 Muffins

Raspberry Dark Chocolate Banana Bread Muffins

Raspberry Dark Chocolate Banana Bread Muffins

I love the taste of fresh raspberries and chocolate together, especially dark chocolate. So why not put them together with banana bread ingredients and make the perfect muffin? These are perfect for breakfast, snacks, or as a side to your dinner. Recipe yields 6 muffins.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated white sugar
  • 2 Tablespoons unsalted butter (at room temperature)
  • 1 large egg
  • 1 ripe banana, mashed
  • 1/2 teaspoon vanilla extract
  • 1/2 cup dark chocolate chips
  • 1/2 cup halved raspberries (tossed in 1 tablespoon all-purpose flour)

Instructions

  1. Preheat your oven to 350 degrees F (180 C). Spray muffin pan with cooking spray. This silicone muffin pan is awesome. Muffins never stick even a little bit.
  2. In a small bowl, whisk together the flour, baking soda and salt.
  3. In the bowl of a Kitchen Aid Mixer (or medium bowl), mix the sugar and butter at medium speed until combined.
  4. Add the egg mix well.
  5. Add the banana and vanilla and mix until combined.
  6. Stir in the flour mixture just until moist. Make sure not to over-mix.
  7. Stir in the chocolate chips and then gently stir in the raspberries.
  8. Pour the batter into six cups of the prepared muffin pan. Bake for 20 minutes or until a wooden toothpick inserted in center comes out clean.
  9. Cool 5 minutes in the muffin pan on a wire rack. Remove from the muffin pan and place them back on the wire rack to cool completely. These muffins can be served slightly warm.

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Nutrition Information:


Amount Per Serving: Calories: 288 Saturated Fat: 7g Cholesterol: 37mg Sodium: 215mg Carbohydrates: 46g Fiber: 2g Sugar: 24g Protein: 4g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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