As a treat for the office, I made two treats - the cranberry lemon muffins (see yesterday's post) and these light chocolate chip banana muffins.
Banana Chocolate Chip Muffins
from Rose Reisman
3/4 cup mashed ripe banana (about 1-1/2 medium bananas)
1/2 cup granulated sugar
1/4 cup vegetable oil
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup low-fat plain yogurt or 1/2 cup low-fat sour cream
1/4 cup semi-sweet chocolate chips (added a few on top of each muffins)
Preheat oven to 350°F.
Spray a 12-cup muffin pan with cooking spray.
In a large bowl and using an electric mixer, beat together bananas, sugar, oil, egg, and vanilla until well mixed. In another bowl, stir together flour, baking powder, and baking soda; stir flour mixture into banana mixture.
Stir in yogurt.
Fold in chocolate chips.
Divide among prepared muffin cups.
Bake in centre of oven for 20 minutes or until a tester inserted in centre of muffins comes out clean.