Ingredients for Banana Chocolate Chip Muffins Light
- 3 ripe bananas
- ½ cup granulated sugar
- ⅓ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup plain yogurt
- 1 cup semi-sweet chocolate chips
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How to Make Banana Chocolate Chip Muffins Light
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray with cooking spray.
- In a large bowl, mash 3 ripe bananas with a fork. Add ½ cup granulated sugar, ⅓ cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract. Beat with an electric mixer until well combined and creamy.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in ½ cup plain yogurt (or sour cream).
- Fold in 1 cup chocolate chips.
- Fill the prepared muffin cups about ¾ full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 15 minutes.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
53g
Fat
7g
Carbs
7g
