Chocolate Raspberry Banana Muffins

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 a something delicious to eat. 

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Plus it is great to use up those bananas that get over ripe.  :o)  This recipe for Chocolate Raspberry Banana Muffins is a 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.

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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 13-14 minutes more. 

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

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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. 

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Chocolate Raspberry Banana Muffins

5 from 4 votes

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Author: Jeannie Z

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
• ⅓ 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.

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