Banana choc-chip mini muffins
3
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 24 • Difficulty: Easy
These adorable two-bite treats are the perfect solution for a chocolate craving. Banana adds sweetness and keeps the muffins moist, and it’s one of the tastiest ways to use up ripe bananas that are languishing in the fruit bowl.
Ingredients
99% fat-free, plain or natural yoghurt, unsweetened
⅔ cup(s), (160g)
Skim milk
⅓ cup(s), (80ml)
Egg(s)
1 medium
Quick oats
½ cup(s), (45g)
Brown sugar
75 g
Banana(s)
1 medium, ripe, mashed
Vanilla bean extract, alcohol free
1½ tsp
Plain flour
½ cup(s), (75g)
Plain wholemeal flour
⅓ cup(s), (50g)
Baking powder
1¼ tsp
Bicarbonate of soda
½ tsp
Dark chocolate chips
½ cup(s), (100g)
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C. Lightly spray 2 x 12-hole 1½ tablespoon (30 ml) capacity non-stick mini-muffin trays with oil.
2
Whisk yoghurt, milk and egg in a large bowl. Add oats, sugar, banana and vanilla. Whisk to combine. Stand for 5 minutes.
3
Meanwhile, sift flours, baking powder, bicarbonate of soda and a pinch of salt into a bowl, returning any husks to the bowl. Add flour mixture and three-quarters of the chocolate chips to the yoghurt mixture and stir until just combined.
4
Spoon mixture evenly among prepared muffin holes and sprinkle with remaining chocolate chips. Bake for 12–15 minutes, until a skewer inserted into the centre of muffins comes out clean. Stand muffins in tray for 5 minutes, then transfer to a wire rack to cool.
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