Print

Chocolate Raspberry Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Scale
  • 3 small to medium bananas (about 1 cup mashed)
  • ⅓ cup avocado oil, or another mild-tasting oil
  • ⅓ cup coconut sugar or brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup raspberries
  • ⅓ cup chopped dark chocolate*

Instructions

  1. Preheat the oven to 350°F. Spray a silicone muffin pan with nonstick oil spray and set aside.
  2. In a large bowl mix together the bananas, oil, sugar, and vanilla extract.
  3. Add flour, baking soda and salt, mixing just until combined. Do not over mix. Fold in the raspberries and chocolate.
  4. Using an ice cream scoop, scoop a generous scoop into each muffin tin. You should make about 12 muffins.
  5. Bake for 20 minutes, or until a toothpick inserted comes out clean. Let cool completely before enjoying!

Notes

* I also used the dark chocolate raspberry quinoa bark from Trader Joe’s while testing one batch and it came out great!

Find it online: https://chelseyamernutrition.com/dark-chocolate-raspberry-muffins/