Banana Chocolate Chip Muffins (Light)

Redsie's Note:

Kids will ask for more! If you love the mix of banana and chocolate you will love these light muffins! A R. Reisman recipe. I have made this recipe both with plain yogurt and sour cream and they always turn out great.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Serves: 12

Yield: 12.0 muffins

• ¾ cup mashed ripe banana (about 1-1/2 medium bananas)
• ½ cup granulated sugar
• ¼ cup vegetable oil
• 1 egg
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ cup low-fat plain yogurt or ½ cup low-fat sour cream
• ¼ cup semi-sweet chocolate chips

Directions:

1. Preheat oven to 375°F.
2. Spray a 12-cup muffin pan with cooking spray.
3. In a large bowl and using an electric mixer, beat together bananas, sugar, oil, egg, and vanilla until well mixed.
4. In another bowl, stir together flour, baking powder, and baking soda; stir flour mixture into banana mixture.
5. Stir in yogurt.
6. Fold in chocolate chips.
7. Divide among prepared muffin cups.
8. Bake in centre of oven for 15 minutes or until a tester inserted in centre of muffins comes out clean.

Reviews

[Southern Bug]

Great light sweet treat!! I used applesauce in place of the oil and low fat vanilla yogurt. VERY moist! Thanks.

[suzmacruz]

I was so surprised how moist these turned out! Only yogurt in the fridge was pomegranate greek yogurt but it worked beautifully nonetheless! Definitely a keeper recipe.

[elsokolj]

Made double version. Got 18 muffins that were good size. I divided double version without addition of chocolate chips and divided it in three bolls. In one I added chocolate chips; Another coconut flakes and last raisins. Chocolate chips went first. Coconut addition was OK, more for adults; raisins went in school lunches as chocolate is not allowed.
I was worried that muffins would be too heavy or overly moist, but it had a nice light texture without being crumbly. My family loved it.