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Banana Chocolate-Chip Mini Muffins

Total Time
0:43
Prep
0:20
Cook
0:18
Serves
36
Difficulty
Moderate
These bite-size treats are the perfect solution for a chocolate craving. Freeze extra muffins, then thaw and reheat for 3 to 5 minutes.
Ingredients
  • light artificially sweetened vanilla yogurt
    1 cup(s)
  • fat free skim milk
    ½ cup(s)
  • uncooked quick oats
    ½ cup(s)
  • vanilla extract
    ½ tsp
  • egg(s)
    1 large, beaten
  • banana(s)
    1 large, mashed
  • all-purpose flour
    1 ¼ cup(s)
  • unpacked brown sugar
    ¼ cup(s)
  • baking powder
    2 tsp
  • baking soda
    ½ tsp
  • table salt
    ½ tsp
  • mini chocolate chips
    ½ cup(s), divided
Instructions
  1. Preheat oven to 375ºF. Coat 36 mini muffin holes with cooking spray (use three 12-hole pans).
  2. In a large mixing bowl, combine yogurt, milk, oats, vanilla extract and egg; set aside 5 minutes for oats to soften and then stir in banana.
  3. In a separate bowl, stir together flour, brown sugar, baking powder, baking soda and salt. Stir flour mixture into yogurt mixture to moisten ingredients (do not beat - the dough will be very thick). Reserve 1 tablespoon chips; stir in remaining chips.
  4. Spoon batter by heaping tablespoons into prepared muffin holes; sprinkle each with a few reserved chocolate chips. Bake until golden brown and a tester inserted in center of a muffin comes out clean, about 15 to 18 minutes. Yields 1 muffin per serving.
Notes
Reserve a few oats to sprinkle on top of batter in pan just before baking if desired.

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