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Chocolate Chip Banana Cupcakes

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!













Low Cholesterol, Trans-fat Free, Low Sodium


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)


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.


* not incl. in nutrient facts



almost 7 years

Love these muffins, they came out so moist and perfectly sweet, and melted chocolate chips in the centre gave your extra sweetness and delicious chocolate flavor. Banana and yogurt made the muffins moist and tangy. They are excellent for breakfast, brunch or an afternoon snack!

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Nutrition Facts

Serving Size 49g (1.7 oz)
Amount per Serving
Calories 14941% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 103mg 4%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 3%
Sugars g
Protein 4g
Vitamin A 1% Vitamin C 2%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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