Banana Chocolate Chip Muffins
Banana chocolate chip muffins are moist and loaded with banana flavor, and mini chocolate chips. Perfect for breakfast brunch or dessert.
Servings 12
Calories 184kcal
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
- Preheat oven to 350 degrees. Line a muffin tray with paper cups or spray with nonstick spray.
- In a large bowl, mash the bananas. Mix in the Greek yogurt and melted butter until combined.
- Whisk in the flour, granulated sugar, Sweet'N Low, egg, vanilla, baking soda and salt until combined. Fold in the chocolate chips.
- Fill the cups 3/4 full of batter. Sprinkle a few extra chocolate chips on top.
- Bake for 20-22 minutes.
- 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
Serving: 1g | Calories: 184kcal | Carbohydrates: 26g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 179mg | Fiber: 1g | Sugar: 11g
