Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins are super moist, loaded with bananas and bites of chocolate chips. Perfect for breakfast, brunch or a dessert.

This post is sponsored by Sweet'N Low®,  America's favorite pink zero-calorie sweetener. Thank you for continuing to support the brands that make Butter Your Biscuit possible.

Holiday traditions have never been sweeter! This holiday season I wanted to recreate one of my favorite family recipes with Sweet'N Low®. Growing up, these banana chocolate chip muffins were a staple in my grandmas house. It was something I looked forward to every time we visited, right alongside her Chocolate Wafer Ice Box Cake.

Using Sweet'N Low® in this recipe helped reduce the amount of sugar and calories without sacrificing any of the flavor since one packet of Sweet'N Low® is as sweet as two teaspoons of sugar. Honestly, I've made these for my family many times, and you can't even tell the sugar has been reduced.

How should I use Sweet'N Low?

• Both the Sweet'N Low® 8oz bulk box and packets can be used in cooking and baking.

For more information on Sweet'N Low® or for more delicious seasonal recipes visit www.sweetnlow.com. You can also keep up with Sweet'N Low® on facebook, twitter, Pinterest and Intagram.

MAKE SURE TO FOLLOW ME ON FACEBOOK, INSTAGRAM, PINTEREST FOR ALL MY LATEST RECIPES.

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Yield: 12

Banana Chocolate Chip Muffins

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Banana chocolate chip muffins are moist and loaded with banana flavor, and mini chocolate chips. Perfect for breakfast brunch or dessert.

Prep Time 10 minutes

Cook Time 22 minutes

Total Time 32 minutes

Ingredients

• 2 ripe bananas
• 1/2 cup plain Greek yogurt
• 1/3 cup melted butter
• 1 1/2 cups all purpose flour
• 1/4 cup granulated sugar
• 6 packets Sweet'N Low® or 1 1/5 teaspoon Sweet'N Low® 8oz bulk box
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/8 teaspoon of salt
• 1/2 cup mini chocolate chips (Plus more for topping)

Instructions

1. Preheat oven to 350 degrees. Line a muffin tray with paper cups or spray with nonstick spray.
2. In a large bowl, mash the bananas. Mix in the Greek yogurt and melted butter until combined.
3. Whisk in the flour, granulated sugar, Sweet'N Low, egg, vanilla, baking soda and salt until combined. Fold in the chocolate chips.
4. Fill the cups 3/4 full of batter. Sprinkle a few extra chocolate chips on top.
5. Bake for 20-22 minutes.
6. Store leftovers in an airtight container for up to 5 days. Or freeze for up to 3 months.
   

Notes

You can substitute 1 cup regular chocolate chips if desired.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 184Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 29mgSodium 179mgCarbohydrates 26gFiber 1gSugar 11gProtein 4g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.

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