Photo of Banana & choc-chip mini muffins by WW

Banana & choc-chip mini muffins

Points® value
Total Time
35 min
20 min
15 min
They may be tiny, but these muffins pack a lot of punch. Banana makes them naturally sweet, yogurt keeps them moist, oats bring fibre, and choc chips add a little indulgence.


Calorie controlled cooking spray

4 spray(s)

Porridge oats

50 g

Plain White Flour

70 g

Wholemeal Flour

70 g

Baking powder

1 teaspoon(s), level

Bicarbonate of Soda

½ teaspoon(s), level

Skimmed Milk

75 ml

0% fat natural Greek yogurt

150 g

Egg, whole, raw

1 medium, raw

Light Brown Sugar

50 g


1 medium

Vanilla Extract

1½ teaspoon(s), level

Sainsbury's Cook's Dark Chocolate Chips

80 g


  1. Preheat the oven to 190°C, fan 170°C, gas mark 5. Mist a 24-hole mini muffin tin with cooking spray.
  2. Put the porridge oats, plain flour, wholemeal flour, baking powder and bicarbonate of soda into a food processor and blitz until the oats are ground as finely as the flour.
  3. In a large bowl, whisk together the milk, yogurt and egg. Add the brown sugar, banana and vanilla extract. Add the flour mixture and all but 1 tablespoon of the chocolate chips to the yogurt mixture, and mix well.
  4. Spoon the batter into the prepared muffin tin and scatter over the remaining chocolate chips. Bake for 15 minutes, or until a skewer inserted into the centre of a muffin comes out clean. Set aside to cool in the tin for 5 minutes, then run a knife around the inside of the holes to loosen the muffins from the tin. Turn out onto a wire rack and leave to cool completely.


The muffins can be stored in an airtight container for up to 2 days, or frozen for up to 3 months.