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Photo of Banana choc-chip mini muffins by WW

Banana choc-chip mini muffins

PersonalPoints™ per serving
Total Time
35 min
20 min
15 min
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.


99% fat-free plain yoghurt

cup(s), (160g)

Skim milk

cup(s), (80ml)


1 medium

Quick oats

½ cup(s), (45g)

Brown sugar

cup(s), (75g), firmly packed


1 medium, ripe, mashed

Vanilla bean extract, alcohol free

1½ tsp

Plain flour

½ cup(s), (75g)

Plain wholemeal flour

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)


  1. Preheat oven to 180°C. Lightly spray two 12-hole (2 tbs/40ml capacity) mini-muffin tins with oil.
  2. Whisk yoghurt, milk and egg in a large bowl. Add oats, sugar, banana and vanilla, whisking to combine. Stand for 5 minutes.
  3. Meanwhile, sift flours, baking powder, bicarbonate of soda and a pinch of salt into a medium bowl. Return any husks to bowl. Add flour mixture and three-quarters of the chocolate chips to yoghurt mixture and stir until just combined.
  4. Spoon mixture among prepared muffin holes and sprinkle with remaining chocolate chips. Bake for 12-15 minutes or until a skewer inserted into the centre comes out clean. Set muffins aside in tin for 5 minutes before transferring to a wire rack to cool.