Chocolate Chip Banana Cupcakes
Very moist. I replaced a cup of white flour with whole wheat flour and used milk instead of yogurt. Perfectly delicious!
Yield
18 servingsPrep
10 minCook
26 minReady
36 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
all-purpose flour
or whole wheat |
|
| ¾ | cup | sugar |
|
| 1 | teaspoon | baking powder |
|
| 1 | teaspoon | baking soda |
|
| ½ | teaspoon | salt |
|
| 1 | large | eggs |
|
| ½ | cup | vegetable oil |
|
| ½ | cup |
yogurt, plain
or low-fat |
|
| 1 | teaspoon | vanilla extract |
|
| 1 | cup |
bananas
ripe, mashed |
|
| ¾ | cup | chocolate chips (semi-sweet) |
*
|
Low Cholesterol, Trans-fat Free, Low Sodium
Directions
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla.
Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full.
Bake at 350℉ (180℃) F for 22 to 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
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