Banana, raspberry & white chocolate muffins

Banana, raspberry & white chocolate muffins
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I’m always looking for new muffin ideas. The other night, while watching a cooking show, I saw a girl cooking a type of dessert pizza with raspberries and white chocolate.

The show wasn’t even over before I was in the kitchen, making raspberry and white chocolate muffins. I also jumped at the chance to use an old banana I had on the counter.

It turned out super delicious. I recommend putting a few raspberries on top of the muffins before baking them; that’s how I got them to look so pretty for the photo.

  • ServesYields 6 muffins
  • Prep time5 min
  • Cook time20-25 min
  • Timeout-
  • FreezingFreezes well


  • 1 cup all-purpose flour
  • Pinch of salt
  • 1 teaspoon baking powder
  • 2 very ripe bananas
  • 1/4 cup brown sugar
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 egg yolk
  • 1 tablespoon lemon juice
  • 1/2 cup raspberries, fresh or frozen
  • 1/4 cup white chocolate chips
    Replacement options

    or dark chocolate chips


  1. Preheat the oven to 350˚F. Line a muffin pan with 6 liners. Set aside.
  2. In a bowl, combine the flour, salt, and baking powder. Set aside.
  3. In the bowl of an electric mixer, beat the bananas and brown sugar for 1 minute. Add the oil, egg, egg yolk, and lemon juice. Stir well.
  4. Add the dry ingredients, mix well, and add the raspberries and chocolate. Mix and fill the muffin cups.
  5. Bake for 20–25 minutes. Let cool completely before serving.
Recipe published on August 19, 2018