Chocolate Chip Banana Cupcakes
261
Very moist. I replaced a cup of white flour with whole wheat flour and used milk instead of yogurt. Perfectly delicious!
Ingredients
| 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)
|
* |
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.
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?
