This post may contain affiliate links. Please read our disclosure policy.

I am a big fan of banana muffins and banana bread. The great thing about making banana muffins and/or banana bread is that you can add so many different things to the recipe, make it just a little different each time and have something delicious to eat. 

Chocolate Raspberry Banana Muffins
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Plus it is great to use up those bananas that get over ripe. This recipe for Chocolate Raspberry Banana Muffins is one of my favorites. I love chocolate and raspberries together so this recipe is at the top of the list for banana baking recipes in my house.

Chocolate Raspberry Banana Muffins

This recipe is similar to my recipe for Dark Chocolate Raspberry Banana Bread, just as muffins instead. With this muffin recipe, I bake them at 425°F for five minutes, and then while they are still in the oven, decrease the temperature to 375°F and bake for 13-14 minutes more. 

By doing this, the muffins rise a bit more. Just make sure you fill the muffin cups to the top also! This should give you beautiful chocolaty muffins with sweet raspberry flavor…yumm!

Chocolate Raspberry Banana Muffins

Well, I am going to go have one of these delicious muffins with a nice cup of coffee. Muffins are great because they can be a wonderful weekend breakfast, a dessert, or an afternoon treat. If you would like to see more of my recipes, please follow me on Instagram.

Did you make this recipe? If so, please leave a comment and rating below. I love hearing from you

Chocolate Raspberry Banana Muffins

Chocolate Raspberry Banana Muffins

5 from 4 votes
Author: Jeannie

Ingredients  

  • 2 ½ cups all-purpose flour
  • ¼ cup Hershey’s cocoa powder special dark
  • ¾ cup brown sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 6 tablespoons butter softened to room temperature
  • 3 ripe bananas
  • 2 eggs room temperature
  • cup milk room temperature
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips
  • 1 ½ cup fresh raspberries

Instructions 

  • Preheat the oven to 425°F.
  • In a medium bowl, blend together the flour, cocoa, sugar, baking powder, salt, cinnamon, and softened butter with either the back of a fork or a pastry blender. Set aside.
  • Mash the bananas and place in large mixing bowl.
  • Add the eggs to the mixing bowl one at a time, beating after each one. Then add the milk and vanilla. Mix all ingredients until combined well.
  • Slowly blend the dry ingredients with the banana mixture just until mixed completely. Do not over mix.
  • Add in the chocolate chips. Mix in for only about 5 seconds.
  • Gently fold in the raspberries with a spatula.
  • Fill up each muffin liner to the top.
  • Bake at 425°F for minutes for 5 minutes.
  • While muffins are still in the oven, reduce the temperature to 375°F and bake for an additional 13-14 minutes.
  • Cool before serving.

Nutrition information is approximate and is automatically calculated, so should only be used as a guide.

Like this? Leave a comment below!

You May Also Like:

About Jeannie

I love to make simple yet delicious dinners. Time with my family is so important to me so I try to make quick and easy dinner recipes most of the time. I also love to bake and my family loves the job of being my taste testers!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




5 Comments

  1. Tanya says:

    5 stars
    Ohhh… Chocolate & raspberries! Perfection! I love this recipe!!!

    1. Jeannie Z says:

      Thanks Tanya!

  2. Becky says:

    Great recipe, added half package cream cheese to the recipe to make them last a little longer as made them for a trip.

    1. Jeannie Z says:

      Hi Becky,

      Thanks! Great idea with adding the cream cheese. I have never tried that!

      Jeannie

    2. Eloise says:

      Did you add the cream cheese in addition to the butter or substitute the cream cheese for the butter?