Banana Chocolate-Chip Mini Muffins

Total Time
43 min
20 min
18 min
These bite-size treats are the perfect solution for a chocolate craving. Freeze extra muffins, then thaw and reheat for 3 to 5 minutes.


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


1 large, beaten


1 large, mashed

all-purpose flour

1¼ 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


  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.


Reserve a few oats to sprinkle on top of batter in pan just before baking if desired.

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