Home » Chocolate Chip Raspberry Banana Muffins + Weekly Menu

Chocolate Chip Raspberry Banana Muffins + Weekly Menu

I’m so glad we had yesterday to summer hard. It was an odd week last week with Piper home with Mark on Wednesday and with me on Thursdays and Friday due to her testing positive for COVID the first day back to school. Maaaaaaaan, I’m over it! The girl sailed through without missing a beat and I’d never know she had it had we not tested.

ANYWAY, it was a first week back to school that was a bit disjointed and much to my family’s dismay, we spent Friday night taking (socially distanced) family pictures. The weather was amazing and the sunset was truly one of the pretties I’ve ever seen. They weren’t super thrilled with the evening, most especially Mark who hates the activity more than anything and then the girls who were denied access to Lake Michigan come the end of the shoot at 8:20pm.

We awoke Saturday to a beautiful day, our first soccer practice, a few walks for me and a long, fun 7+ hours out boating with friends. Days like yesterday are life-giving! The water was clear and warm (enough) and we just…enjoyed. Talked, laughed, lived. I did lose a second pair of sunglasses in the river and I have been unable to find the exact ones online. Womp, womp. But I’m still good with trading my Saint Laurent’s for yesterday’s fun. 😉

Today, in contrast, was gloomy and wet. It was a Sunday in the sense that it was wildly productive, unfortunately, but we did sneak in a matinee where we were the ONLY souls in the theatre. The girls thought that was a real treat!

We’re looking forward to getting back in the groove this week and welcoming a hectic next 6 weeks with soccer 2 nights a week, plus Saturday games. This week is actually a bonus night of practice and in looking at the week ahead, I’m going to choose to take it day by day, because there’s no other way. We may be eating pb&j a few nights this week!

We did also spend today preparing for breakfasts this week. We whipped up a coconut-chia breakfast pudding and I pulled some of these well-loved muffins from the freezer. I highly recommend making a double batch – they certainly won’t last long! I opted to make muffins out of the OG recipe because they’re a lot easier for the kids to eat on-the-go than a slice of bread. But the dense, banana bread-like consistency with the texture and tart of raspberries with the rich chocolate? Gaahhh! Divine!

Chocolate Chip Raspberry Banana Muffins

Chocolate Chip Raspberry Banana Muffins

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

It's like a banana muffin met up with chocolate and raspberries and made the most perfect masterpiece. Sure, they're not wildly healthy but man, my littles ANNIHILATED these babies!


  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 2/3 cup gently packed brown sugar
  • 2 large eggs, at room temperature
  • 1/3 cup whole milk plain Greek yogurt
  • 2 cups mashed bananas (about 4 large very ripe bananas)
  • 1 tsp pure vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 3/4 cup no-sugar added dark chocolate chips*
  • 1 cup halved raspberries
  • 1 Tbsp all-purpose flour


  1. Preheat oven to 425 degrees F. Line a muffin tin with 12 liners or mist with nonstick cooking spray and set aside.
  2. Cream together butter and brown sugar using a hand-mixer or stand mixer fitted with the paddle attachment. Cream for 2-3 minutes or until light and fluffy, scraping down the sides with a spatula, as needed.
  3. Add the eggs one at a time, incorporating each with the mixer and continuing to scrape the sides of the bowl, as needed. Beat in the yogurt, mashed bananas, and vanilla; mix for 1-2 minutes, again scraping down the sides of the bowl, as needed.
  4. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon until well-combined. Pour the dry ingredients into the wet and fold until just combined.
  5. Add raspberries and 1 tablespoon flour to the dry ingredient bowl and give it a shake or gentle toss to coat the berries. Fold both the raspberries and chocolate chips into the batter, reserving some of each, if desired, to top each muffin before baking.
  6. Scoop batter into each muffin well, filling nearly to the top. Sprinkle with any reserved chocolate chips or raspberries, if desired.
  7. Bake for 5 minutes. Reduce oven temperature to 350 degrees for 24-26 minutes longer or until golden on top and centers are set.
  8. Remove from oven and allow to cool for at least 20 minutes before serving.


*I used Bake Believe No Sugar Added Dark Chocolate Chips (55% cacao)

Recipe ever so slightly adapted from Sally's Baking Addiction

Did you make this recipe?

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MUFFIN FAN!? I live with a crew of them! Here’s some more they love!

Weekly Menu: September 11th – 15th

  • Sunday: Breakfast Tacos
  • Monday: leftovers – first soccer game for Shea @ 5:45pm
  • Tuesday: Salt and Vinegar Potato Chip-Crusted Cod with salad and roasted potatoes
  • Wednesday: Nutella-Stuffed French Toast with fruit and turkey sausage…after soccer practice til 6:30pm
  • Thursday: leftovers – first soccer game for Piper @ 5:45pm

Be well,

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  1. Lizzie
    September 19, 2022 / 11:49 am

    I successfully Veganized this recipe with vegan butter, flax, eggs, and dairy free yogurt. It worked out great! I love the method of baking at a high temp for a few minutes in the beginning. Thanks for the recipe, Nicole. I hope you’re doing well!!

    • Lizzie
      September 19, 2022 / 11:50 am

      oops, my punctuation got messed up there. But I’m sure you get it xD

    • Nicole Morrissey
      September 19, 2022 / 9:34 pm

      Love it! Thanks, Lizzie!! I hope you’re well, too! <3 Curious - coconut yogurt, soy, something else? YUM! :O)

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