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Home » Muffins » Healthy raspberry muffins with chocolate chunks and almonds

Healthy raspberry muffins with chocolate chunks and almonds

Published December 28, 2018 Last Modified September 8, 2019 By GreedyEats

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Made with whole wheat flour, sweetened with honey, low in fat and over the top on flavors. These healthy raspberry muffins will steal your heart!

One bowl healthy raspberry muffins with almonds and chocolate made with banana puree

What? Muffins will steal hearts??? Hello melty chocolate and raspberries! I am sorta obsessed with Chocolate and all things fruits. What a revelation though!

Anyway, I am sure you agree dark chocolate and raspberries add so much personality and depth of flavor to an otherwise boring banana muffin.

Regardless of the add ins you prefer, you’ve got yourself a flavor-packed, wholesome, low fat and zero processed sugar muffin. A healthy banana muffin recipe base to be precise.

Healthy raspberry muffins with almond and chocolate chunks. Breakfast muffins never looked so delicious!
Easy and Healthy raspberry muffins studded with almonds and chocolate

See those little banana strings on the inside? They are solely responsible to impart so much flavor, moisture and softness to our chocolate raspberry muffins.

You will need extra ripe bananas for this recipe.

Healthy raspberry muffins with chocolate and almonds, moist and wholesome all the way!

Healthy raspberry muffins: INGREDIENTS

  • Whole Wheat Pastry Flour
  • Honey
  • Greek yogurt
  • 2 tablespoons Oil of choice
  • A few Almonds (chopped)
  • Raspberries (fresh or frozen)
  • And ample of Chocolate chunks (I used dark)

I can’t assure you enough that these are literally the best banana muffins you will ever make!

Inspite of being skinny they haven’t forgotten to stay moist, soft flavor rich and tender.

All thanks to the addition of banana puree, greek yogurt and honey. This trio eliminates the need of adding a ton of fat to our breakfasts!

Super moist and healthy raspberry muffins with banana, almond and chocolate chunks

Healthy raspberry muffins: Substitutions

  1. Whole wheat pastry flour: You may use a combination of all purpose flour and whole wheat flour instead.
  2. Raspberries: Both fresh and frozen work in these muffins. Don’t need to thaw the frozen ones.
  3. Almond extract: Optional, but adds a ton of flavor. You sure know what miracles raspberries and almonds create together. 😉
  4. Yogurt: Try to use a thick yogurt if substituting the greek one. We already have a ton of moisture from Banana and honey in the batter.
  5. Honey and Brown sugar: Use half honey and half brown sugar. Even 1/4 cup brown sugar and 2 Tbsp honey does the job. Heck all honey and no sugar works too!
  6. Chocolate: I love dark one (with 85% cocoa) for its benefits. You can replace it with semi sweet or chocolate chips if you desire.

Healthy raspberry muffins recipe that is super moist, sweetened with honey, whole wheat and banana puree

Try my healthy Cherry Chocolate Muffins with Chocolate chips next!

Healthy raspberry muffins with almond and chocolate chunks. Breakfast muffins never looked so delicious!

Healthy Raspberry Muffins

Made with whole wheat flour, sweetened with honey, low in fat and over the top on flavors. These Healthy Raspberry Muffins will steal your heart!
5 from 7 votes
Print Pin Rate
Course: Breakfast, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings 7 Muffins
Calories: 188kcal
Author: Neha

Ingredients

  • 1 1/4 Cups Whole wheat pastry flour
  • 1/2 tsp Baking soda
  • 1/8 tsp Salt
  • 2 Tbsp Oil of choice (I use avocado oil)
  • 1/4 Cup Honey
  • 2 Tbsp Light brown sugar
  • 1/2 tsp Almond Extract
  • 1 tsp Vanilla extract
  • 1/2 Cup Mashed banana (1 large banana)
  • 1/2 Egg (large)
  • 2 Tbsp Greek yogurt
  • 1/3 Cup Buttermilk or any other milk works too
  • 3/4 Cup Raspberries (fresh/frozen)
  • 1/2 Cup Chocolate chunks
  • 1/3 Cup Almonds (roughly chopped)

Instructions

  • 1. Preheat your oven to 350 deg F and grease/spray a muffin tin with oil. If you are using liners, spray with oil to avoid the muffins sticking to them!
    2. Sift flour, salt and baking soda together in a bowl.
    3. In another bowl, mix oil, honey, brown sugar, greek yogurt, banana and extracts together. Now add room temperature egg and beat well to combine.
    4. Next add wet ingredients into dry and mix. Gradually add buttermilk/milk and continue to fold till the flour disappears. Do not over mix the batter.
    5. Fold in raspberries, almonds and chocolate, saving a few of each to top.
    6. Pour batter in the greased tin, top with the remaining toppings and bake for about 16-18 minutes or until a toothpick inserted in the center comes out clean.
    7. Allow the muffins to cool in the tin for 5-10 minutes and then transfer to a wire rack to cool further. Enjoy!

Notes

  1. Muffins stay fresh and moist covered tightly in an air tight container at room temperature for 3 days and 4-5 days in refrigerator.
  2. They are freezer friendly. Thaw them at room temperature, or in the refrigerator a night before you want to enjoy them. Or simple microwave for 20-25 sec and devour!

Nutrition

Serving: 1Muffin | Calories: 188kcal
Tried this recipe? Pin it for later!Mention @greedyeats or tag #Greedyeats!

Slightly adapted from two of my all time favorite bloggers Sally and Amy!

 

 

 

Filed Under: Breakfasts, Chocolate Desserts, Healthy Desserts, Muffins, Summer Recipes, Under 30 minutes desserts, Valentine's Day Recipes

©GREEDY EATS. The content and images on greedyeats are copyright protected. Please do not use/republish my images, content or recipes without my prior permission. When sharing, you can always link back to this post for recipe.

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Reader Interactions

Comments

  1. LB

    September 7, 2020 at 7:17 pm

    The directions do not say to add the oil to the batter. The only time oil is mentioned is regarding the muffin tin. Is this correct?

    Reply
    • GreedyEats

      September 7, 2020 at 9:20 pm

      Oil goes into the muffin batter too, fixed. Thanks for pointing that out!

      Reply
  2. Beth

    August 21, 2020 at 11:03 am

    1/2 an egg?

    Reply
    • GreedyEats

      August 22, 2020 at 2:03 pm

      Hi, you can double the recipe to use 1 large egg, using 2x button in the recipe card. Or to make 7 muffins, just lightly whisk a large egg and measure 2 tbsp out of it to add to the batter.

      Reply
  3. Nicole

    January 6, 2019 at 2:20 pm

    This looks so good! My son is in the cooking phase and absolutely loves to help with everything in the kitchen. He would love to help and try these out, thanks for sharing!

    Reply
  4. Rain

    January 4, 2019 at 9:30 am

    Those muffins look delicious and the recipe looks easy to follow. Wow at the dripping chocolate.

    Reply
  5. Tiffany

    January 4, 2019 at 1:42 am

    These make me hungry they look so yummy! I am pinning this recipe so I can make it later this week!

    Reply
  6. KatWalkSF

    January 3, 2019 at 11:55 pm

    This recipe is a dream. Thinking about making these right now!

    Reply
  7. Peachy @ The Peach Kitchen

    January 2, 2019 at 6:07 pm

    5 stars
    Oh my gosh, this looks so delicious.. it’s making my mouth water.

    Reply
  8. Cindy Ingalls

    January 2, 2019 at 8:48 am

    These muffins would be great for Valentine’s Day. They’re also the perfect breakfast item for eating on the go. Can’t resist a little chocolate in the morning.

    Reply
  9. Rupy

    January 2, 2019 at 8:20 am

    5 stars
    Raspberries, chocolate, and cupcakes all are my favorite. I will definitely try this recipe in coming Sunday.

    Reply
  10. Amara Jakobsen

    January 2, 2019 at 7:45 am

    That muffin looks so good, Thank you so much for sharing. Happy new year.

    Reply
  11. Maureen

    January 2, 2019 at 1:44 am

    5 stars
    I love the combination of raspberry and chocolate; it’s a match made in dessert heaven. The muffins look tasty.

    Reply
  12. Becca Wilson

    January 1, 2019 at 5:37 pm

    Muffins are one of our favorite breakfasts. We love to try new add ins all the time and these look like they would be delicious.

    Reply
  13. Dani Flanders

    January 1, 2019 at 7:58 am

    YUM! For 2019 I want to cook more and cook HEALTHY recipes (I know, me and about everyone else in the world have that goal). This would be a great recipe for an on-the-go snack, which is SO needed for the pregnant lady 😉

    Reply
  14. Nate

    December 31, 2018 at 10:39 pm

    5 stars
    I’ve eaten chocolate and raspberries but never adding almonds. Looks good!

    Reply
  15. Fatima Arnan

    December 31, 2018 at 10:22 pm

    5 stars
    OMG! It looks really delicious and mouthwatering. Learning new skills such as baking is really one of my to do list in 2019.!

    Reply
  16. Tara Pittman

    December 31, 2018 at 9:51 pm

    These muffins sound so yummy. The chocolate part is making me drool.

    Reply
  17. Fran Jorgensen

    December 31, 2018 at 5:28 pm

    5 stars
    Thank you so much for sharing this yumminess! These look amazing and I Can’t wait to get my hands on one!

    Reply
  18. Explore The 6

    December 31, 2018 at 3:20 pm

    OMG this looks amazing. I never thought of adding almonds to my muffins but with the chocolate chunks this sounds delish:)

    Reply
    • GreedyEats

      December 31, 2018 at 5:19 pm

      Raspberries with almonds and chocolate together are worth a try. 🙂

      Reply
  19. 2pots2cook

    December 29, 2018 at 11:57 am

    5 stars
    Keeping this healthy one for January 🙂

    Reply
  20. angiesrecipes

    December 29, 2018 at 12:58 am

    So colourful, so good with fresh berries and chocolate!

    Reply

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About Neha

I'm Neha, baker, recipe developer, photographer and writer at Greedyeats.com I aim to create kitchen tested and quality recipes, accompanied by helpful process clicks and lots of tips & tricks along the way. I truly hope my recipes give you confidence to bake and cook from scratch! More about Neha…

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