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Add a photoThis is a simple, healthy recipe that really tastes great! My family loves it so much that my 5 year old nephew asked me to make these so he could bring them in to school for a snack for his birthday. Since I have to watch my sugar intake, instead of using regular brown sugar, I use Splenda brown sugar blend and you would never know the difference. You can freeze the extra muffins, then thaw them out and reheat for 3-5 minutes inthe oven. Enjoy!
Ingredients
- 1 cup light artificially sweetened vanilla yogurt
- 1/2 cup fat-free skim milk
- 1/2 cup uncooked quick oats
- 1/2 tsp vanilla extract
- 1 large egg, beaten
- 1 large banana, mashed
- 1/4 cup unpacked brown sugar
- 1 1/4 cups all-purpose flour (I have also used wheat flour and it works just as well)
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 cup mini chocolate chips
- 1/2 tsp salt
Directions
- Peheat oven to 375 F
- Combine yogurt, milk, oats, vanilla extract and eggs. Set aside 5 minutes fo oats to soften; stir in banana.
- In a separate bowl, stir together brown sugar, flour, baking soda, baking powder and salt. Stir flour mixture into yogurt mixture to moisten ingredients. Do not beat. Dough will be very thick. Stir in mini chocolate chips. (I stir the chips in with the flour mixture before I mix it in with the yogurt, this will make it so your chips won't fall to the bottom of the muffins and will be evenly distributed throughout each muffin.)
- Spoon batter by heaping tablespoons into mini-muffin tins coated with cooking spray. (Do not use muffin liners, the muffins will stick to them) Bake until golden brown, about 15-18 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 23g | |
| Recipe makes 36 servings | |
| Calories 69 | |
| Calories from Fat 14 | 20% |
| Total Fat 1.6g | 2% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 175mg | 7% |
| Potassium 39mg | 1% |
| Total Carbs 11.96g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.7g | 1% |
| Protein 1.61g | 3% |
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