Banana & choc-chip mini muffins
2
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 24 • Difficulty: Easy
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.
Ingredients
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
Banana
1 medium
Vanilla Extract
1½ teaspoon(s), level
Sainsbury's Cook's Dark Chocolate Chips
80 g
Instructions
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.
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