These Raspberry Dark Chocolate Banana Bread Muffins are an adaptation of our very, very popular recipe for Raspberry Dark Chocolate Banana Bread.
We made these Raspberry Dark Chocolate Banana Bread Muffins in miniature form, which makes them super easy to prepare and they are a great snack-munching size too. The original loaf recipe was published in a cookbook compilation of young chefs: FutureChefs. So Brooks had his recipe published in a book back in 2014 when he was just 13 years old! This recipe was originally published here on the blog in 2014. It was edited with new photographs and re-published in 2023.
My son Brooks had a book signing at the local Barnes & Noble in Reno for the FutureChef’s Cookbook! Barnes & Noble was kind enough to make him a sign. He paired up with the PBS channel in Reno, who was having a book fair that day, and together they brought in loads of Barnes & Noble customers.
- all purpose flour
- baking powder and salt
- white sugar
- unsalted butter
- ripe bananas
- low fat yogurt or sour cream
- vanilla extract
- dark chocolate chunks or chips
- fresh raspberries
How to make Raspberry Dark Chocolate Banana Bread Muffins:
The complete, printable recipe is at the end of this post.
Spoon the batter into the prepared muffin cups. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top of each muffin to make them look pretty.
Remove the muffins from the pan and let them cool completely on the wire rack. Spray your pan again, and repeat with more batter.
These Raspberry Dark Chocolate Banana Bread Mini Muffins are the perfect snack size. They happen to be great to pop into lunchboxes or for after-school snacking.
How can you go wrong with flavors like raspberry and dark chocolate?! The combination is amazing both in bread form and mini muffin form. Enjoy!
The Best Muffin Recipes:
- Orange Ricotta Muffins
- Monkey Bread Muffins
- Cherry Cobbler Muffins
- Glazed Lemon Muffins
- Banana Crumb Muffins
Raspberry Dark Chocolate Banana Bread Muffins
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated white sugar
- ¼ cup (½ stick) unsalted butter, at room temperature
- 2 large eggs
- 1½ cups mashed, ripe bananas (about 3 bananas)
- ⅓ cup
plain low fat yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chunks or chips
- 1 cup gently chopped fresh raspberries
- additional chips and raspberry chunks, optional
- Preheat the oven to 350°F. Spray a mini muffin tin with nonstick spray.
- In a medium bowl, whisk together the flour, baking soda and salt.
- In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries.
- Spoon the batter into the prepared muffin cups. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top of each muffin to make them look pretty.
- Bake for 10 to 13 minutes or until a wooden pick inserted in center comes out clean. Cool the muffins for 10 minutes in the pan on a wire rack. Remove them from the pan and cool completely on the wire rack. Spray your pan again and repeat with more batter.