Banana-Chocolate Chip Muffins

Banana-Chocolate Chip Muffins

All natural fat free yogurt helps make these muffins moist and delicious!

Prep Time

15

Minutes

Total Time

30

Minutes

Makes

12

muffins

3/4
cup mashed ripe bananas (about 2 small)
1/4
cup canola or vegetable oil
3/4
cup Yoplait® All Natural Fat Free plain yogurt (from 2-lb container)
1
egg
1 3/4
cups Gold Medal® all-purpose flour
1/4
cup sugar
1
teaspoon baking powder
1
teaspoon baking soda
1/2
teaspoon salt
2/3
cup chocolate chips
  1. Heat oven to 375ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
  2. In large bowl, beat bananas, oil, yogurt and egg with whisk or fork. Stir in remaining ingredients just until flour is moistened. Divide batter evenly among muffin cups.
  3. Bake 17 to 20 minutes or until golden brown. Cool 5 minutes; remove from pan.
Makes 12 muffins
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
You can use mini chocolate chips or chocolate chunks in place of the chocolate chips if you like.
Success
For the best flavor, use bananas that have lots of brown specks on the skin, and are slightly soft.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 200
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 20mg;
  • Sodium 260mg;
  • Total Carbohydrate 29g
    • (Dietary Fiber 1g,
    • Sugars 12g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.