19 Reviews

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

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Southern Bug November 15, 2009

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.

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suzmacruz February 02, 2011

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.

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elsokolj October 28, 2010

Fantastic! These muffins came out light and moist. I used low fat sour cream and dark chocolate chips, they got rave reviews from my family and disappeared very quickly!

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Cook in the Creek April 19, 2010

made these with applesauce, fat free sour cream, and splenda. tasty!

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chungry1 November 10, 2009

These were so delicious, moist, light and easy. Like others, I did modify them a bit by cutting the oil in half and using applesauce and using whole wheat flour. I also used vanilla low fat yogurt. I know that adding 1/4 cup of peanut butter adds to calories and fat but it sure did taste great.

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mistitan May 26, 2009

I needed to lighten the recipe a bit by using Splenda in place of the sugar, 2 tbsp of oil and 2 of applesauce and I used plain fat free yogurt. The muffins were incredibly fluffy and light as well as very moist. I used a cast iron muffin pan in fruit and veggie shapes for fun and to celebrate Fall. Mine were well baked at 20 mins. A real treat.

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Annacia October 27, 2008

I loved these tasty muffins! They were very moist with a nice banana flavor. There were just enough chocolate chips to add a touch of flavor without being overpowering or too sweet. Thanks for posting this great muffin recipe!

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loof September 20, 2008

These are really great, quick and easy! I just used a spatula instead of a mixer and stirred all together in one bowl, and they came out great. I used the sour cream and mini choc. chips. Have made twice, and will keep making them, thank-you!

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sydsmama September 16, 2008

These make a great after-school snack. I used all whole wheat pastry flour and 1/3c sucanat instead of the sugar. I also used silken tofu (blended first) instead of yogurt. Topping each muffin with coarse raw (turbinado) sugar before baking makes a great crunchy crust.

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Tammy in Powell August 27, 2008
Banana Chocolate Chip Muffins (Light)