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Raspberry Dark Chocolate Banana Bread Muffins

Raspberry Dark Chocolate Banana Bread Muffins

RecipeBoy.com
Mini muffins from one of the most popular recipes on RecipeBoy!
Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Course Bread
Cuisine American
Servings 4 dozen mini-muffins

Ingredients
  

  • 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
  • cups mashed, ripe bananas (about 3 bananas)
  • 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

Instructions
 

  • Preheat 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 10 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack. Spray your pan again and repeat with more batter.
Keyword banana bread, chocolate, muffins, raspberry