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Banana and choc-chip muffins

Banana and choc-chip muffins

8
Points®
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
12
Difficulty
Moderate

Ingredients

Vanilla yoghurt, 99% fat-free, no added sugar

150 g

Skim milk

½ cup(s), (125ml)

Vegetable oil

¼ cup(s)

Egg(s)

2 medium

Banana(s)

1 large, ripe, mashed

White self-raising flour

1 cup(s), (150g)

Plain flour

1 cup(s), (150g)

Caster sugar

⅓ cup(s), (75g)

Dark chocolate chips

45 g, ( cup)

Instructions

  1. Preheat oven to 190°C. Lightly grease a 12 hole (cup-capacity) muffin tin with oil.
  2. Whisk the yoghurt, milk, oil, eggs and banana in a bowl until smooth. Combine the flours and sugar in a large bowl. Make a well in the centre. Add the yoghurt mixture and stir until just combined. Fold in the choc bits, reserving a few to decorate.
  3. Spoon the mixture into the prepared muffin holes until three-quarters full and decorate with the reserved choc bits. Bake for 22-25 minutes or until golden and just firm to touch. Stand in tin for 5 minutes then transfer to a wire rack to cool.

Notes

TIP: Cool then freeze these muffins in an airtight container for up to 1 month. Thaw and reheat for 10 seconds in the microwave on high for a toasty treat.

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