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20
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20
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| Mini-bites, maxi-taste. |
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Ingredients
- 375 ml (1 ½ cup) all-purpose flour
- 375 ml (1 ½ cup) whole-wheat flour
- 175 ml (¾ cup) brown sugar
- 7,5 ml (1 ½ teaspoon) baking powder
- 3,5 ml (¾ teaspoon) baking soda
- 1 ml (¼ teaspoon) salt
- 125 ml (½ cup) canola oil
- 2 eggs
- 125 ml (½ cup) Yoplait Creamy Vanilla Yogourt
- 125 ml (½ cup) 1% M.F. milk
- 375 ml (1 ½ cup) Purée banana
- 125 ml (½ cup) semi-sweet chocolate chips
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Preparation
- Pre-heat oven to 350 ºF (180ºC).
- Place paper liners in a muffin pan.
- In a large bowl, mix together the two flours, brown sugar, baking powder, baking soda and salt. In another bowl, add the oil, eggs, yogurt and milk. Blend with a whisk. Add the purée bananas and the dry ingredients. Stir until the mixture is moistened. Add the chocolate chips.
- Pour the mix into the muffin pan ¾ of the way. Bake in pre-heated oven for 20 minutes or until the bottoms are golden and firm to the touch. Set to cool for 3 minutes. Remove from pan and let cool.
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Nutritional Information (per serving)
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Calories:
Total Fat (g):
Total Carbohydrate (g):
Protein (g):
Calcium (mg): |
171
7
26
3
44,2 | |
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Tips and Tricks
Suggestion: To prepare 12 regular-sized muffins, cook in a pre-heated over for 25 minutes.
Tip: You can freeze ripe bananas in their skins. When you're ready to make the muffins, remove the bananas from the freezer, peel them with a knife and wait 10 minutes until thoroughly defrosted. |
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