Raspberry Dark Chocolate Banana Bread Muffins
Mini muffins from one of the most popular recipes on RecipeBoy!
- 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.
Serving: 24servingCalories: 152kcalCarbohydrates: 25gProtein: 3gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 21mgSodium: 111mgPotassium: 131mgFiber: 1gSugar: 13gVitamin A: 97IUVitamin C: 3mgCalcium: 36mgIron: 1mg