Dark Chocolate Raspberry Banana Muffins
These moist and fluffy dark chocolate raspberry banana muffins are a delicious twist on banana bread with tons of chocolate chips and fresh raspberries!
Servings: 12 muffins
Equipment
- muffin tin
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.
- Line a muffin pan with paper liners.
- 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.2 ½ cups all-purpose flour, ¼ cup Hershey’s cocoa powder, ¾ cup brown sugar, 1 tablespoon baking powder, ¾ teaspoon salt, 1 teaspoon ground cinnamon, 6 tablespoons butter
- Mash the bananas and place in large mixing bowl.3 ripe bananas
- 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.2 eggs, ⅓ cup milk, 1 teaspoon vanilla extract
- 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.1 cup semisweet chocolate chips
- Gently fold in the raspberries with a spatula.1 ½ cup fresh raspberries
- 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
Serving: 1muffin | Calories: 281kcal | Carbohydrates: 54g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 29mg | Sodium: 277mg | Potassium: 276mg | Fiber: 3g | Sugar: 27g | Calcium: 115mg | Iron: 2mg
