BANANA-CHOCOLATE CHIP MUFFINS
All natural fat free yogurt helps make these muffins moist and delicious!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
- In large bowl, beat bananas, oil, yogurt and egg with whisk or fork. Stir in remaining ingredients just until flour is moistened. Divide batter evenly among muffin cups.
- Bake 17 to 20 minutes or until golden brown. Cool 5 minutes; remove from pan.
Nutrition Facts : Calories 200, Carbohydrate 29 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 12 g, TransFat 0 g
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Jessica Donath
[email protected]These muffins are the perfect size for a quick snack. They're also great for packing in lunches.
Basudev Das
[email protected]I love the simplicity of these muffins. They're made with basic ingredients that I always have on hand.
Debendra Raj Ghimire
[email protected]These muffins are the perfect way to start the day. They're filling and satisfying, and they taste delicious.
Peggy Frazier
[email protected]I'm not a big fan of muffins, but these were surprisingly good. The banana and chocolate chips were a great combination.
Meshack Roba
[email protected]These muffins are moist, fluffy, and full of flavor. I love the chocolate chips and banana combination.
Ali Gujjar
[email protected]I've made these muffins several times now, and they're always a hit. They're the perfect muffin for any occasion.
madan phuyel music and Acting
[email protected]These muffins are so easy to make, even my kids can help. They're a great way to get kids involved in the kitchen.
Paranormal Investor Jade Steen
[email protected]I love the combination of chocolate and banana in these muffins. They're the perfect sweet treat for any occasion.
John Iwelu
[email protected]These muffins are the perfect way to use up ripe bananas. I always have a few overripe bananas on hand, so these muffins are a great way to use them up.
A Alcala
[email protected]I used gluten-free flour to make these muffins, and they turned out great. They were just as moist and fluffy as the regular muffins.
Robson Aretas
[email protected]I added some chopped walnuts to these muffins for a little extra crunch. They were delicious!
Jacob Nicol
[email protected]These muffins are the perfect grab-and-go breakfast. I make a batch on the weekend and then reheat them throughout the week.
Udass Panchi
[email protected]I'm not a big fan of bananas, but these muffins were surprisingly good. The chocolate chips really helped to balance out the banana flavor.
reyan jelalu
[email protected]My kids loved these muffins! They were so excited to help me make them, and they couldn't wait to eat them. They were gone in no time!
Thomas Livery
[email protected]I love how easy these muffins are to make. I always have the ingredients on hand, so they're perfect for a quick and easy breakfast or snack.
Tiago Surrador
[email protected]These muffins were a hit with my family! They're moist, fluffy, and full of chocolatey banana flavor. I'll definitely be making them again.