Search
by Ingredient
Chocolate Chip Banana Cupcakes

Chocolate Chip Banana Cupcakes

StarStarStarHalf starEmpty star

Submitted by happyzhangbo

Very moist. I replaced a cup of white flour with whole wheat flour and used milk instead of yogurt. Perfectly delicious!

YIELD

18 servings

PREP

10 min

COOK

26 min

READY

36 min

Ingredients

1 ¾ 414
CUPS ML ALL-PURPOSE FLOUR
or whole wheat
¾ 177
CUP ML SUGAR
1 5
TEASPOON ML BAKING POWDER
1 5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML SALT
1 1
LARGE LARGE EGGS
½ 118
CUP ML VEGETABLE OIL
½ 118
CUP ML YOGURT, PLAIN
or low-fat
1 5
TEASPOON ML VANILLA EXTRACT
1 237
CUP ML BANANAS
ripe, mashed

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 49g (1.7 oz)
Amount per Serving
Calories 149 41% 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?
Low Cholesterol, Trans-fat Free, Low Sodium
 
More health news

Email this recipe