Low Fat Chocolate Banana Muffins
photo by Nif_H
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
16-18 muffins
- Serves:
- 16-18
ingredients
-
Mix I
- 3 bananas, very ripe, mashed, approx one cup
- 1⁄2 cup sugar
- 1⁄2 cup yoghurt, 1% plain
- 1⁄4 cup butter (melted)
- 1 teaspoon vanilla extract
- 1 egg
- 1 egg white
-
Mix II
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup semi-sweet chocolate chips
directions
- Preheat oven to 350 F.
- Mix I - mix all ingredients using a hand blender in a large bowl.
- Mix II - combine all ingredients and combine with Mix I until just just moist and blended.
- Fill into muffin pans.
- Bake at 350 F and bake for approx 20 min, until golden on top.
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Reviews
-
Very delicious and moist muffins - what a great way to use up old, black bananas! I doubled the recipe and made 24 regular muffins and 20 mini-muffins. You could even add more chocolate chips if you want to and nuts would be great in these as well. Made for Went To The Market tag game. Thanks Deantini! :)
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I used Splenda for the sugar and fat free sour cream in place of the yogurt because thats what I had on hand. They came out spectacular and delicious with just following the directions as written. We have a real keeper here. Thyu came out of the oven just before dark so I know that I'll finish my "Test Muffin" for dessert. :D
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Yummy! I love quick and simple recipes in the summer (who wants to be in a hot kitchen when it's so nice out?). The changes I made was to use sour cream in lieu of the yogurt (on hand), and bake for 25 minutes because I used my jumbo muffin tin. I halved the recipe (using 1 whole egg) and got 10 jumbo muffins. I smeared mine with butter and next time will add some chopped pecans. Made for PRMR, thanks for sharing the recipe. :)
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Another winner by Deantini here!! The only slight change was I used two whole eggs as I just automatically cracked both into the batter without stopping and thinking. These are so moist and really fully of nice flavor. My son devoured them. I think when I make them again I'm going to reduce the sugar just a bit like Lalaloula suggested just to try to help keep the sugar content down as the bananas were so sweet on their own. Just a perfectly wonderful recipe! Thanks for sharing during Went To the Market tag game.
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Tweaks
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I used Splenda for the sugar and fat free sour cream in place of the yogurt because thats what I had on hand. They came out spectacular and delicious with just following the directions as written. We have a real keeper here. Thyu came out of the oven just before dark so I know that I'll finish my "Test Muffin" for dessert. :D
RECIPE SUBMITTED BY
Deantini
Canada