I don't know why I always make muffins with such ridiculously long names, but the latest installment are some Double Chocolate Banana Raspberry Muffins.
The story of these is much the same as other muffins: I have bananas that need to be used up, and I want muffins. This time I also had raspberries to use up. I was going to make plain old banana raspberry muffins, but everything is made better with chocolate, right? I tweaked this recipe a little bit to include whole wheat and reduce the sugar, mainly so I could justify eating more in one go. They certainly aren't dieter's muffins, but I'm no dieter.
Double Chocolate Banana Raspberry Muffins Recipe
adapted from Recipe Zaar
1 1/2 cups whole wheat flour
1/2 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 1/3 cups mashed ripe bananas
1/3 cup vegetable oil
1/2 cup semisweet chocolate chips
1/2 cup raspberries (or more)
In a large bowl, combine the first six ingredients.
In a small bowl, combine bananas, oil and egg.
Stir into dry ingredients just until moistened.
Fold in chocolate chips and raspberries.
Fill greased or paper lined muffin cups three fourths full.
Bake at 350 deg F for 20-25 minutes or until muffins test done.