Viral Raspberry Dark Choc + Banana Muffins

Tickle your (and your loved ones!) taste buds this Valentine’s Day with our cult favourite muffins. With over 4.1 million views on our Raspberry Dark Choc + Banana Muffins reel, it's undeniable that these heavenly treats have captured hearts far and wide.

These muffins star sweet bananas, tart raspberries and divine dark chocolate chips – an irresistibly heavenly combo that’ll make you fall in love at first bite.

Crafted with wholesome ingredients like almond meal and spelt flour, they're not just delicious, but nutritious too. Bake a batch for your sweetheart, share with friends, or simply indulge yourself.

Love never tasted so sweet!


Time to cook: 40⁠

Makes: 12⁠

For the wet ingredients:⁠

  • 3 bananas, ripe & mashed⁠
  • 3 eggs⁠
  • 1/3 cup maple syrup⁠
  • 1/3 cup extra virgin olive oil ⁠
  • 1 tsp vanilla extract ⁠

For the dry ingredients:⁠

  • 1 cup (100g) almond meal⁠
  • 1 cup (120g) spelt flour, or gluten-free flour ⁠
  • 1 tsp cinnamon⁠
  • 2 tsp baking powder⁠
  • 1 cup (150g) dark choc chips ⁠
  • 1 cup raspberries, fresh or frozen ⁠


Preheat the oven to 160°C or 320°F. Line a 12 cup muffin tin with muffin liners. ⁠

In a mixing bowl, whisk together the wet ingredients. ⁠In another large mixing bowl, whisk together the almond meal, spelt flour, cinnamon and baking powder. Pour in the wet ingredients and gently fold until combined. Sprinkle in the chocolate chips and fold again. ⁠

Spoon ⅓ of the batter into the muffin cups. Sprinkle ½ of the raspberries on top, gently pressing them into the batter. Repeat this process with the remaining batter and raspberries. ⁠

Bake in the oven for 30-35 minutes or until the muffins are cooked through. ⁠

Keep stored in an airtight container in the fridge for up to 3 days. Alternatively, wrap each muffin individually and freeze them for up to 1 month. Defrost and warm before eating.