Mini Banana Chocolate Chip Muffins (Easy Recipe)

I have been obsessed with muffins for as long as I can remember.  But back in the early Weight Watchers days, I’d try to make them as low points as possible.  These mini banana chocolate chip muffins use real ingredients, are 3 WW points each and only 71 calories each.  To me, it’s worth it to have something that tastes great vs. always trying to find the lowest point/calorie recipe as possible.

Ingredients Needed:

• flour
• sugar
• brown sugar
• cinnamon
• butter
• eggs
• oil (we used vegetable)
• yogurt
• vanilla extract
• bananas
• mini dark chocolate chips

How to Freeze Bananas

One of my favorite kitchen hacks is freezing bananas before they get too ripe.  Most of the time, I freeze them whole, peel and all.  When I’m ready to use one, I simply microwave it for about 30 seconds and the banana slides right out of the peel with almost no effort.  

If you prefer, you can also peel the bananas first, place them on a baking sheet, and freeze them individually for about an hour.  Once frozen, transfer them to a ziplock bag.  This keeps them from sticking together, making it easy way to grab exactly the number of bananas you need for muffins, quick breads or smoothies.

Caraway Muffin Pan

I recently was gifted a Caraway muffin pan and I love how easily these muffins popped out.  I’ve done a bit of a deep dive on Caraway pans, and the consensus is that they don’t last very long, and their packaged pot sets can easily be $600.  They are known for non-stick, non-toxic products and this pan is $55.  Not sure I would spend that much on a muffin pan, but I’ll keep you posted on how it holds up after months of use.

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Mini Banana Chocolate Chip Muffins

Yield: 60

Prep Time: 5 minutes

Cook Time: 12 minutes

Additional Time: 10 minutes

Total Time: 27 minutes

These mini banana chocolate chip muffins are light, fluffy, just the right amount of sweetness and don't skip the streusel topping! It gives a nice crunchy element to these delicious muffins.

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Ingredients

• Stresel Topping:
• 1/2 cup all-purpose flour
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1 tablespoon ground cinnamon
• 4 tablespoons butter, softened
• Muffins:
• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teasopon salt
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/3 cup oil
• 2 large eggs
• 1 cup nonfat Greek yogurt
• 1 teaspoon vanilla extract
• 3 medium bananas (ripe)
• 1 cup mini dark chocolate chips

Instructions

1. Preheat oven to 350.
2. Make the streusel topping: combine flour, sugar, brown sugar, and cinnamon. Add butter and using a fork, incorporate the butter.
3. In a large bowl, mix the flour, baking powder, salt and whisk to combine. Add the bananas and chocolate chips and set aside.
4. In a large bowl, mix the eggs, sugar, oil, yogurt, vanilla extract and whisk until combined. Add the flour mixture to this mixture and stir until combine until all the flour in incorporated.
5. Using a small melon baller (about a heaping tablespoon of batter), scoop the batter into each muffin and add about a teaspoon of streusel on top, pressing down a bit so it sticks to the batter.
6. Bake for 12-15 minutes depending on your oven. I baked for 12 minutes. Let the muffins rest 10 minutes before removing.
7. Since this made so many muffins, I used a 24 capacity muffin tin, and did this in three batches. Store in an airtight container.
8. If you want to freeze these: lay them on a large baking sheet and freeze for one hour. Store in a ziplock back. They will not stick together. Simply remove and defrost on the counter and enjoy!

Notes

If you follow the Weight Watchers program, click here to track to your tracker. This can only be done on your mobile phone since Weight Watchers doesn't support the desktop version anymore. Each muffin is 3 WW points. If you count calories or macros: 71 calories, 2 fat, 12 carbs, 1 fiber and 1 protein.

Did you make this recipe?

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