Raspberry Chocolate Chip Banana Muffins
Ingredients
-
2 ½
cups
white whole wheat flour
-
1
teaspoon
baking soda
-
¼
teaspoon
salt
-
½
teaspoon
ground cinnamon
-
¼
cup
honey or pure maple syrup
-
½
cup
light or dark brown sugar
-
1
cup
mashed bananas (about 3 medium or 2 large ripe bananas)
-
¼
cup
nonfat vanilla Greek yogurt
-
1
large
egg, beaten
-
¾
cup
milk (any milk works)
-
½
cup
semi-sweet chocolate chips
-
1 ¾
cups
fresh or frozen raspberries
Instructions
- Preheat the oven to 350°F (177°C) and grease a 12-count muffin pan.
- In a large bowl, combine the flour, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together the honey and brown sugar until smooth, then add the mashed bananas, yogurt, and beaten egg.
- Combine the wet ingredients with the dry ingredients, mixing gently.
- Slowly add the milk to thin the batter, then fold in the chocolate chips and raspberries carefully.
- Divide the batter among the muffin tins, filling them to the top, and bake for 17-18 minutes until lightly browned.
- Let the muffins cool in the pan for 10 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
15 muffins
Calories
180
Total fat
3g
Total carbohydrates
35g
Total protein
4g
Sodium
100mg
Cholesterol
20mg
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