Ingredients for Banana Peanut Butter Chip Muffins Light
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1/2 cup creamy peanut butter
- 2 bananas, ripe and mashed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup low-fat yogurt
- 1/2 cup semisweet chocolate chips
- 1/4 teaspoon salt
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How to Make Banana Peanut Butter Chip Muffins Light
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease and flour the cups.
- In a large bowl or using a stand mixer, mash the bananas with a fork until mostly smooth.
- Add the oil, peanut butter, sugar, egg, and vanilla extract to the mashed bananas. Mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the Greek yogurt and chocolate chips.
- Fill the prepared muffin cups about 2/3 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
5 g
Sugar
59g
Fat
7g
Carbs
7g
