Banana Raspberry Chocolate Chip Muffins (10 ingredients

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These Banana Raspberry Chocolate Chip Muffins are delicious, moist, and beautiful! These muffins bake up fluffy and are packed full of the perfect flavor combination. Just 10 ingredients and 40 minutes!

Why I love this recipe

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 tasty muffins are perfect for breakfast, snacks, dessert, or as a side to your dinner. This small batch recipe yields 6 muffins.

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

5 Raspberry Dark Chocolate Banana Bread Muffins on a plate and a wire rack. — Banana Raspberry Chocolate Chip Muffins

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Ingredients

(amounts are listed in the recipe card at the bottom of the post)

all-purpose flour

baking soda

salt

granulated white sugar

unsalted butter

egg

mashed bananas

vanilla extract

chocolate chips

raspberries

Substitutions

You semi-sweet chocolate chips, white chocolate chips, or dark chocolate chips.

Equipment used for this recipe

How to make Raspberry and Chocolate Chip Muffins

Step 1 – Preheat the oven to 350 degrees F.

Step 2 – Spray 6 cups of a muffin pan with nonstick spray.

Step 3 – In a small bowl, whisk together the flour, baking soda, and salt.

Step 4 – In the bowl of a Kitchen Aid Mixer (or large bowl and hand mixer), mix the sugar and butter at medium speed until combined.

Step 5 – Add the egg and mix well.

Step 6 – Add the banana and vanilla and mix until combined.

banana, egg, vanilla, sugar, and butter mixed in a bowl.

Step 7 – Stir in the flour mixture just until moist. Make sure not to over-mix.

Step 8 – Stir in the chocolate chips and then gently stir in the raspberries.

dark chocolate and raspberries added to muffin batter.

Step 9 – Pour the banana muffin batter into the six prepared cups of the muffin pan. Optional – sprinkle a few extra chocolate chips and raspberry halves on the tops of the muffins to make them look pretty when done baking.

Step 10 – Bake for 25 – 30 minutes or until a wooden toothpick inserted in the center comes out clean.

Step 11 – Cool for 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 also be served slightly warm.

Banana Raspberry Chocolate Chip Muffins on a plate. — Banana Raspberry Chocolate Chip Muffins

Pro Tips

Store leftovers in an airtight container for 4-5 days on the counter top.

For an extra tasty treat and some added crunch, sprinkle some coarse turbinado sugar on top of the muffin batter right before baking.

Recipe FAQs

Can bananas be too ripe for banana bread muffins?

Actually the darker the better. There’s no such thing as a too-ripe banana when you’re making banana bread. Overripe bananas work best in banana bread and muffins.

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Lemon Poppy Seed Muffins with Sour Cream

Almond Raspberry French Toast

Raspberry Cream Cheese French Toast Casserole

Brownies with Raspberry Sauce

Raspberry Galettes

Yield: 6 Muffins

Banana Raspberry Chocolate Chip Muffins

Banana Raspberry Chocolate Chip Muffins Small Batch Recipe for two. These are perfect for breakfast, snacks, or as a side to your dinner.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 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 (NOT extra large or jumbo)
1 ripe banana (mashed)
1/2 teaspoon vanilla extract
1/4 cup of chocolate chips
1/4 cup halved raspberries (tossed in 1/2 tablespoon all-purpose flour)

Instructions

Preheat oven to 350 degrees F.
Spray 6 cups of a muffin tray with non-stick cooking spray.
In a small bowl, whisk together flour, baking soda and salt.
In the bowl of a Kitchen Aid Mixer (or medium bowl and electric mixer), mix sugar and butter at medium speed until combined.
Add egg and mix well.
Add mashed 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 gently stir in the raspberries.
Pour the banana mixture into the six prepared cups of the muffin pan. Optional - add extra chocolate chips and raspberry halves to the tops of the muffin batter.
Bake for 25 - 30 minutes or until a wooden toothpick inserted in the center comes out clean.
Cool for 5 minutes in the muffin pan on a wire rack. Remove from the muffin pan and place on the wire rack to cool completely. These muffins can also be served slightly warm.

Notes

Store leftovers in an airtight container for 4-5 days on the countertop.
For an extra tasty treat sprinkle some coarse turbinado sugar on top of the muffin batter right before baking.