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Banana-Chocolate Chip Muffins

banana-chocolate chip muffins Breakfast
Banana-Chocolate Chip Muffins
  • Prep 15 min
  • Total 30 min
  • Servings 12

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

Updated August 19, 2010
Gold Medal Flour
Make with
Gold Medal Flour

Ingredients

  • 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

Steps

  • 1
    Heat oven to 375°F. 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.

  • You can use mini chocolate chips or chocolate chunks in place of the chocolate chips if you like.
  • For the best flavor, use bananas that have lots of brown specks on the skin, and are slightly soft.

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
260mg
11%
Potassium
150mg
4%
Total Carbohydrate
29g
10%
Dietary Fiber
1g
6%
Sugars
12g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
8%
8%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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