Banana Chocolate-Chip Mini Muffins
- Total Time
These bite-size treats are the perfect solution for a chocolate craving. Freeze extra muffins, then thaw and reheat for 3 to 5 minutes.
light artificially sweetened vanilla yogurt1 cup(s)
fat free skim milk½ cup(s)
uncooked quick oats½ cup(s)
vanilla extract½ tsp
egg(s)1 large, beaten
banana(s)1 large, mashed
all-purpose flour1 ¼ cup(s)
unpacked brown sugar¼ cup(s)
baking powder2 tsp
baking soda½ tsp
table salt½ tsp
mini chocolate chips½ cup(s), divided
- Preheat oven to 375ºF. Coat 36 mini muffin holes with cooking spray (use three 12-hole pans).
- In a large mixing bowl, combine yogurt, milk, oats, vanilla extract and egg; set aside 5 minutes for oats to soften and then stir in banana.
- In a separate bowl, stir together flour, brown sugar, baking powder, baking soda and salt. Stir flour mixture into yogurt mixture to moisten ingredients (do not beat - the dough will be very thick). Reserve 1 tablespoon chips; stir in remaining chips.
- Spoon batter by heaping tablespoons into prepared muffin holes; sprinkle each with a few reserved chocolate chips. Bake until golden brown and a tester inserted in center of a muffin comes out clean, about 15 to 18 minutes. Yields 1 muffin per serving.