Banana–chocolate chip mini muffins

These adorable two-bite treats are the perfect solution for a chocolate craving. Naturally sweet banana lets us use less sugar and keeps these muffins moist, and it’s one of the best ways to use up a ripe banana. Oats add fiber and texture, and chocolate chips make them crowd-pleasers. The recipe also features yogurt, brown sugar, vanilla extract, and both all-purpose and whole-wheat flour for the perfect flavor and texture combination. You can freeze any extra muffins (though we doubt there will be many; feel free to scale up the ingredients and make an extra batch) for a couple of months, then thaw and reheat for 3 to 5 minutes.

Ingredients

Cooking spray

5 spray(s)

Plain lowfat yogurt

⅔ cup(s)

Low-fat milk

⅓ cup(s), (1%)

Egg(s)

1 large egg(s)

Uncooked quick oats

½ cup(s)

Packed brown sugar

⅓ cup(s)

Banana(s)

1 large, ripe, mashed

Vanilla extract

1½ tsp

All-purpose flour

½ cup(s)

Whole wheat flour

⅓ cup(s)

Baking powder

1¼ tsp

Baking soda

½ tsp

Table salt

½ tsp

Mini chocolate chips

½ cup(s)

Instructions

1. Preheat oven to 375°F. Spray 24-cup mini-muffin pan with nonstick spray.
2. Whisk together yogurt, milk, and egg in large bowl. Add oats, brown sugar, banana, and vanilla, whisking to combine; let stand 5 minutes.
3. Meanwhile, whisk together all-purpose flour, whole-wheat flour, baking powder, baking soda, and salt in medium bowl. Add flour mixture and all but 1 tablespoon chocolate chips to yogurt mixture, stirring until moistened.
4. Spoon batter evenly into prepared muffin cups; sprinkle evenly with reserved chocolate chips.
5. Bake until golden brown on top and toothpick inserted into center of muffin comes out clean, 15–17 minutes. Let cool in pan on wire rack 5 minutes; run knife around inside of cups to loosen muffins from pan. Remove from pan and cool completely on rack. Store in airtight container at room temperature up to 2 days or freeze up to 3 months.
6. Serving size: 1 muffin