Raspberry Chocolate Chip Muffins Recipe

Preheat the oven to 350 degrees F. Grease a 12-count muffin pan with cooking spray or grease liners.

In a large bowl, gently toss the flour, baking soda, salt, and cinnamon together until combined. Set aside.

In a separate bowl, whisk the honey and brown sugar together. Try to get out as many lumps as possible.

Add the mashed banana, yogurt, and beaten egg. Slowly pour the wet ingredients into the dry ingredients, then gently begin to fold it all together.

Add the milk slowly and continue to gently mix the ingredients together. Fold in the chocolate chips, then the raspberries last.

Divide the batter between 15 muffin tins. Fill all the way to the top. Sprinkle a few more chocolate chips on top, if desired.

Bake the first 12, then the last three in another batch. Fill the empty muffin tins halfway with water in the 2nd batch to ensure even baking.

Bake for 17 to 18 minutes until very lightly browned on the edges. A toothpick inserted in the center should come out clean.

Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to cool.

Serve, and enjoy!