
Banana choc-chip mini muffins
3
PersonalPoints™ per serving
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
24
Difficulty
Easy
These adorable two-bite treats are the perfect solution for a chocolate craving. Naturally sweet banana lets us use less sugar and keeps these muffins moist, and it's one of the best ways to use up a ripe banana. Oats add fibre and texture, and chocolate chips make them crowd-pleasers. The recipe also features yoghurt, brown sugar, vanilla extract, and both all-purpose and whole-wheat flour for the perfect flavour and texture combination. You can freeze any extra muffins (though we doubt there will be many; feel free to scale up the ingredients and make an extra batch) for a couple of months, then thaw and reheat for 3 to 5 minutes.
Ingredients
99% fat-free plain yoghurt
⅔ cup(s), (160g)
Skim milk
⅓ cup(s), (80ml)
Egg(s)
1 medium
Quick oats
½ cup(s), (45g)
Brown sugar
⅓ cup(s), (75g), firmly packed
Banana
1 medium, ripe, mashed
Vanilla bean extract, alcohol free
1½ tsp
Plain flour
½ cup(s), (75g)
Plain wholemeal flour
⅓ cup(s), (50g)
Baking powder
1¼ tsp
Bicarbonate of soda
½ tsp
Dark chocolate chips
½ cup(s), (95g)
Oil spray
2 x 3 second spray(s)