I love a little bit of something sweet with my breakfast, and our family has always enjoyed my friend, Ruth’s, recipe for Chocolate Chip Banana Bread.  Having an entire loaf of that bread–even lightened up–is too much temptation for me.  While I still enjoy the original recipe for special occasions, these tasty little muffins are perfect for every day.

My recipe is adapted from a Weight Watchers recipe–for my WW friends out there, each of these is 2 PPV

These can still be addictive, so I recommend freezing and popping them in the microwave to thaw in controlled portions.




Chocolate Chip Banana Mini Muffins

1 Container (app. 6 ozs) Light Greek Yogurt, Vanilla

1/2 C Unsweetened Vanilla Almond Milk

1/2 C Quick Oats, plus a bit extra for sprinkling on top (opt)

1 t Vanilla Extract

1 Large Egg, Beaten

1 Banana, Mashed

1 1/4 C Flour

1/4 C Brown Sugar

2 t Baking Powder

1/2 t Baking Soda

1/2 t Salt

1/2 C Mini Chocolate Chips, plus a few extra for sprinkling on top (opt)


1.  Preheat oven to 375 degrees.  Spray 24 mini muffin holes with baking spray, or use paper liners.

2.  Combine yogurt, almond milk, oats, vanilla extract and egg.  Set aside for approximately 5 minutes so oats soften a bit; add banana.

3.  Mix together in a separate bowl the flour, brown sugar, baking powder, baking soda, and salt.

4.  Combine dry mix with liquid mix.  Stir just until blended.  Add chocolate chips.

5.  Drop rounded tablespoonfuls of batter into the muffin cups.  If desired, sprinkle a few oats and chips on top of the batter.  Muffin cups will be vey full, but the muffins do not rise much, so don’t worry!

6.  Bake for approximately 18 minutes, or until nicely browned on top and a toothpick inserted in the center comes out