Banana chocolate-chip mini muffins
3
Points®
Total time: 42 min • Prep: 20 min • Cook: 17 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 yogurt, 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
Cooking spray
5 spray(s)
Plain lowfat yogurt
⅔ cup(s)
1% low fat milk
⅓ cup(s)
Egg
1 large
Uncooked quick oats
½ cup(s)
Packed brown sugar
⅓ cup(s)
Banana
1 large
Vanilla extract
1½ tsp(s)
All-purpose flour
½ cup(s)
Whole wheat flour
⅓ cup(s)
Baking powder
1¼ tsp(s)
Baking soda
½ tsp(s)
Table salt
½ tsp(s)
Mini chocolate chips
½ cup(s)
Instructions
1
Preheat oven to 375°F. Spray 24-cup mini-muffin pan with nonstick spray.
2
Whisk together yogurt, milk, and egg in large bowl. Add oats, brown sugar, banana, and vanilla, whisking to combine; let stand 5 minutes.
3
Meanwhile, whisk together all-purpose flour, whole-wheat flour, baking powder, baking soda, and salt in medium bowl. Add flour mixture and all but 1 tablespoon chocolate chips to yogurt mixture, stirring until moistened.
4
Spoon batter evenly into prepared muffin cups; sprinkle evenly with reserved chocolate chips.
5
Bake until golden brown on top and toothpick inserted into center of muffin comes out clean, 15–17 minutes. Let cool in pan on wire rack 5 minutes; run knife around inside of cups to loosen muffins from pan. Remove from pan and cool completely on rack. Store in airtight container at room temperature up to 2 days or freeze up to 3 months.
6
Serving size: 1 muffin
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