Banana–chocolate chip mini muffins
3
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 15 min • Serves: 24 • Difficulty: Easy
Naturally sweet banana lets us use less added sugar and keeps these muffins moist while oats add fiber and texture.
Ingredients
Cooking spray
5 spray(s)
Plain low fat yogurt
0.666 cup(s)
1% low fat milk
0.333 cup(s)
Egg
1 large egg(s)
Uncooked quick oats
0.5 cup(s)
Packed brown sugar
0.333 cup(s)
Banana
1 large
Vanilla extract
1.5 tsp
All-purpose flour
0.5 cup(s)
Whole wheat flour
0.333 cup(s)
Baking powder
1.25 tsp
Baking soda
0.5 tsp
Table salt
0.5 tsp
Mini chocolate chips
0.5 cup(s)
Instructions
1
Preheat oven to 375°F. Spray 24-cup mini-muffin pan with nonstick spray.
2
Whisk together yogurt, milk, and egg in large bowl. Add oats, brown sugar, banana, and vanilla, whisking to combine; let stand 5 minutes.
3
Meanwhile, whisk together all-purpose flour, whole-wheat flour, baking powder, baking soda, and salt in medium bowl. Add flour mixture and all but 1 tablespoon chocolate chips to yogurt mixture, stirring until moistened.
4
Spoon batter evenly into prepared muffin cups; sprinkle evenly with reserved chocolate chips.
5
Bake until golden brown on top and toothpick inserted into center of muffin comes out clean, 15–17 minutes. Let cool in pan on wire rack 5 minutes; run knife around inside of cups to loosen muffins from pan. Remove from pan and cool completely on rack. Store in airtight container at room temperature up to 2 days or freeze up to 3 months.
6
Serving size: 1 muffin
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