Forktionary

Banana Chocolate Chip Muffins Light Recipe

These light and fluffy banana chocolate chip muffins are a kid-approved treat! The perfect blend of sweet bananas and rich chocolate chips will have everyone asking for more. This easy recipe, adapted from R. Reisman, works equally well with plain yogurt or sour cream, ensuring moist and delicious muffins every time. Get ready for a delightful baking experience!

Prep Time 15 mins
Cook Time 25 mins
Calories 153 kcal
Protein 4g
Rating 4.9 (20 Reviews)
Banana Chocolate Chip Muffins Light 90

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

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

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Banana Chocolate Chip Muffins Light? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Banana Chocolate Chip Muffins Light

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray with cooking spray.
  2. 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.
  3. In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon baking soda.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Stir in ½ cup plain yogurt (or sour cream).
  6. Fold in 1 cup chocolate chips.
  7. Fill the prepared muffin cups about ¾ full.
  8. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 15 minutes.
  9. 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

Recipe Categories (Choose a category and find related recipes!)

Appetizers & Snacks Breakfast & Brunch Lunch Sweets & Sides Desserts American Healthy Vegetarian Baking

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Preparation Breads Easy Muffins Quick Breads