MINI CHOCOLATE CHIP BANANA MUFFINS RECIPES
BANANA MUFFINS WITH MINI CHOCOLATE CHIPS RECIPE: HOW TO ...
"I combined a few recipes to come up with these banana muffins. The chocolate chips often surprise people who try them," writes Colleen Johnson of Elbridge, New York. "Our four boys make these disappear in a hurry, so I usually double the recipe," she adds.
Provided by Taste of Home
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk, oil, banana and applesauce; stir into dry ingredients just until moistened. Fold in the chocolate chips. , Fill greased muffin cups two-thirds full. Bake at 400° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 232 calories, FatContent 11g fat (3g saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 206mg sodium, CarbohydrateContent 32g carbohydrate, FiberContent 1g fiber), ProteinContent 3g protein.
BANANA–CHOCOLATE CHIP MINI MUFFINS | RECIPES | WW USA
These adorable two-bite treats are the perfect solution for a chocolate craving. Naturally sweet banana lets us use less sugar and keeps these muffins moist, and it's one of the best ways to use up a ripe banana. Oats add fiber and texture, and chocolate chips make them crowd-pleasers. The recipe also features yogurt, brown sugar, vanilla extract, and both all-purpose and whole-wheat flour for the perfect flavor and texture combination. You can freeze any extra muffins (though we doubt there will be many; feel free to scale up the ingredients and make an extra batch) for a couple of months, then thaw and reheat for 3 to 5 minutes.
Provided by WEIGHTWATCHERS.COM
Categories Brunch,Breakfast,Snacks
Total Time 42 minutes
Prep Time 20 minutes
Cook Time 17 minutes
Yield 24 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Spray 24-cup mini-muffin pan with nonstick spray.
- Whisk together yogurt, milk, and egg in large bowl. Add oats, brown sugar, banana, and vanilla, whisking to combine; let stand 5 minutes.
- 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.
- Spoon batter evenly into prepared muffin cups; sprinkle evenly with reserved chocolate chips.
- 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.
- Serving size: 1 muffin
Nutrition Facts : Calories 99 kcal
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