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Banana Chocolate Chip Raspberry Muffins

banana chocolate chip raspberry muffin by The Culinary ChaseWho hasn’t made banana bread or cake? It’s the easiest way to utilize bananas that are not only gross to look at, but emit a smell that says overripe and to be honest don’t taste good either.

I used to make banana bread but after living in Asia for 11 years, the humidity does nasty things to food that holds moisture not to mention an army of ants would come out from nowhere and suddenly descend upon it when left out on the counter top (to this day my mother in-law and I still giggle about that). So, what to do? I decided to make muffins and freeze whatever isn’t consumed. I’d individually wrap the muffins and then take out to defrost when needed. I still do this – old habits die hard. The addition of chocolate chips came while living in Singapore (had some left over). These were an immediate hit with my family. This morning I was making my breakfast smoothie and had some bits of frozen raspberries left over and figured I’d throw these into the muffin batter. Voilà! Banana chocolate chip raspberry muffins were born.

Makes 18
1/2 cup butter, room temperature
1 1/2 cups sugar
3 very ripe bananas
1/2 cup dark chocolate chips
1/2 cup frozen raspberries
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
turbinado sugar, to sprinkle on top of the muffins

1. Preheat the oven to 350f (180c).
2. Cream butter, slowly add the sugar, and beat until light.
3. Add the bananas, eggs, and vanilla and beat well. Mix the flour, baking soda, and salt, add to the banana mixture, and blend. Add milk and beat until well blended. Stir in chocolate chips. Gently fold in frozen raspberries.
4. Arrange muffin liners in the pan and divide batter evenly.  Top each muffin with a pinch of turbinado sugar (or other large crystal sugar).  Bake 30 minutes, or until a toothpick comes out clean.
5. Cool in muffin pan for 5 minutes before turning out onto a rack.

muffins by The Culinary ChaseThe Culinary Chase’s Note:  The raspberries take this muffin to a new level of baked goodness.  Topping the muffins with turbinado sugar gives an added crunch and a pleasant surprise to those who aren’t expecting it.  Enjoy!

The post Banana Chocolate Chip Raspberry Muffins appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!


The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.


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