Double Chocolate Banana Raspberry Muffins

Say that name 5 times fast.  I found this recipe online after searching for something that used ingredients I needed to use up (bananas and raspberries) as well as what I was craving (chocolate).  I was also trying to go a healthier route and these are actually pretty low sugar for how yummy they are.  If you put some frosting on top, they'd taste like cupcakes!  They were moist and chocolatey and the raspberries made it seem like they were filled with little pockets of jam!  I would highly recommend these babies!

Double Chocolate Banana Raspberry Muffins
1 1/2 cups whole wheat flour
1/2 cup sugar
1/4 cup baking cocoa
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1 1/3 cups mashed ripe bananas
1/3 cup oil
1 egg
1/2 cup semisweet chocolate chips
1 cup raspberries (I used frozen--don't thaw before using)

Combine the the first six ingredients.  In a separate bowl, combine bananas, oil and egg.  Stir egg mixture into dry ingredients until just moistened.  Fold in chocolate chips and raspberries.  Pour into greased or lined muffin tins and bake in a 350 degrees oven.  I checked these in probably 12 minutes but I can't remember exactly how long then took to bake.  I always like to check early because you can always keep baking but you can't undo when they are overcooked.  I also doubled this recipe and it made 24 muffins.  Enjoy!