Banana muffins with chocolate, raspberries and almonds

Banana muffins with chocolate, raspberries and almonds

If you love banana bread, banana pancakes and all of this banana stuff, you will definitely love these muffins. I like that they are not overly sweet, so they’re delicious as breakfast or as a dessert. The combo of chocolate and raspberries works just perfectly. Chocolate adds a nice sweet taste and raspberries give a little extra sour kick. Pure perfection!



Makes 12 muffins

Dry ingredients:

  • 110 g / 3.9 oz oat flour or ground oats
  • 90 g / 3.2 oz spelt flour
  • 80 g / 2.8 oz almond flour or ground almonds
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 80 g / 2.8 oz dark chocolate, chopped into small pieces

Wet ingredients:

  • 3 medium-sized ripe bananas, mashed with a fork
  • 10 pitted dates, mashed with a forked (if dried, soak in warm water for 10 minutes, then drain)
  • 150 g / 5.3 oz greek yogurt
  • 2 eggs
  • 70 g / 2.5 oz unsalted butter or coconut oil
  • 1 tsp vanilla essence or pure vanilla or 2 tsp vanilla sugar
  • Optional: 2 tsp chia seeds


  • 20 g / 0.7 oz dark chocolate, chopped into small pieces
  • a large handful of raspberries
  • a large almond of almond, chopped into small pieces


  1. Preheat the oven to 400°F / 200°C. Line a muffin pan with paper liners or grease the pan with oil or butter.
  2. In a large bowl, mix oat flour, spelt flour, almond flour, 80 g of chopped chocolate, baking powder and baking soda.
  3. In another bowl, mix mashed bananas, mashed dates, yogurt, eggs and melted butter.
  4. Pour wet mixture into dry and stir together.
  5. Divide the batter into the muffin tins, then top with chopped almonds, 20 g of chopped chocolate, and raspberries. Bake for about 20 minutes.



One Comment

  1. These muffins look picture perfect! LOVE the addition of chocolate, raspberries and almonds, sounds like dessert for breakfast!

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