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Chocolate Raspberry Banana Muffins
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Chocolate Raspberry Banana Muffins

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
  • 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.