Healthy Dark Chocolate Raspberry Banana Muffins

Healthy Dark Chocolate Raspberry Banana Muffins are moist, fluffy and made healthier with whole wheat flour, coconut sugar, and greek yogurt. Enjoy this delicious muffin recipe for breakfast, dessert or an afternoon snack!

It’s no surprise that muffins are one my all-time favorite sweet treats.

Some of my favorite muffin recipes include my Dark Chocolate Chip Sweet Potato Muffins, One Bowl Chocolate Chip Zucchini Muffins, Peanut Butter Double Chocolate Pumpkin Muffins and Vegan Cinnamon Roll Muffins. Today we are adding these Dark Chocolate Raspberry Banana Muffins to the list because y’all, these things are GOOD.

I’m not usually a fruity dessert fan. I like to keep it rich and decadent with fudgy chocolate (like these Flourless Dark Chocolate Sweet Potato Brownies) or peanut butter (helllooo Peanut Butter Cookie Dough Cups!). Or both!

These Raspberry Banana Muffins have completely opened my mind to a new world of sweets. Chocolate + raspberry = heaven!

And put it in muffin form? Seriously nothing better.

Not a fan of raspberries? No problem! Swap them out for a different mix-in.

Think: nuts, blueberries, dried fruit, diced banana or more chocolate.

I love seeing how creative you all get with my recipes and the fun swaps you make!

Speaking of swaps, below are some swaps I made in this recipe to keep it healthier than most muffin recipes:

1. I used a mixture of Whole Wheat Flour + All-Purpose Flour
2. I used natural sugars like honey and coconut sugar instead of granulated sugar
3. I used greek yogurt to add protein and reduce the amount of oil or butter needed

For these Dark Chocolate Raspberry Banana Muffins you will need:

• White Whole Wheat Flour (Or a mixture of half whole wheat and half all-purpose)
• Eggs
• Ripe Bananas
• Baking Soda
• Baking Powder
• Cinnamon
• Honey
• Plain Greek Yogurt
• Vanilla
• Coconut Oil
• Dark Chocolate
• Raspberries
• Salt

Check out my Amazon page for my favorite ingredients, brands, and utensils.

A couple of things to note about these healthy raspberry banana muffins:

1. I have only made this recipe as listed below, but if you make any swaps to turn this recipe vegan or gluten-free, I would love to know! And don’t forget to tag me on Instagram when you do 🙂
2. You’ll want to be extra careful with this recipe (and all muffin recipes) to not over-mix the batter. This is crucial to making them nice and fluffy.

What are your favorite muffin mix-ins?

As always, be sure to tag me on Instagram when you make these healthy muffins or any of my other recipes.

I love sharing your creations to my Instagram stories and seeing how creative you get with them!

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If you like this recipe you will also love:

• No Added Sugar Banana Bread
• Applesauce Snickerdoodle Muffins
• Peanut Butter Chocolate Banana Muffins

Enjoy!

Dark Chocolate Raspberry Banana muffins

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Cook Time 16 minutes mins

Total Time 16 minutes mins

Servings 12 Muffins

Ingredients

  

1x2x3x

• 2 Cups White Whole Wheat Flour Or a mixture of all-purpose and wheat
• 1 Cup Banana Ripe, mashed
• 2/3 Cup Honey
• 1 Tsp Pure Vanilla Extract
• 2 Eggs Room temperature
• 3/4 Cup Plain Greek Yogurt I used 2%
• 1 Tsp Baking Soda
• 1 Tsp Baking Powder
• 1 Tsp Ground Cinnamon
• 1/4 Cup Coconut Oil melted and cooled
• 1/2 Cup Dark Chocolate Chips
• 1/2 Cup Fresh Raspberries *add more for top
• 1/2 Tsp Salt

Instructions

 

• Preheat oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners and it set aside.
• In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon; set aside.
• In a separate large bowl, whisk together the honey, eggs, Greek yogurt, vanilla extract, and mashed bananas. Mix until ingredients are fully incorporated.
• Add the dry mixture of ingredients to the wet mixture of ingredients. Using a rubber spatula, mix until just combined. You do NOT want to over mix.
• Fold in the melted coconut oil and mix until it's just combined.
• Toss the raspberries in a little flour (about ½ tsp) until coated. This keeps them from sinking to the bottom! Fold into the batter. Next, fold in the dark chocolate chips
• Divide the batter evenly among prepared muffin tins, filling each tin all the way to the top.
• Bake for 16-18 minutes, or until the tops are puffed up and lightly golden brown, and a toothpick inserted in the middle comes out clean. Cool muffins at least 5 minutes in the pan before transferring to a cooling rack.
• Enjoy muffins warm, or store in a covered container for up to 2 days or up to 3 days in the fridge. You can also freeze muffins and store until needed!

Tried this recipe?Let us know how it was!