Ingredients:
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated white sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low fat yogurt or sour cream
1 teaspoon vanilla extract
1 cup dark chocolate chunks or chips
1 cup gently chopped fresh raspberries
additional chips and raspberry chunks, optional
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated white sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low fat yogurt or sour cream
1 teaspoon vanilla extract
1 cup dark chocolate chunks or chips
1 cup gently chopped fresh raspberries
additional chips and raspberry chunks, optional
Directions:
1. Preheat oven to 350°F. Spray a mini muffin tin with nonstick spray.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries.
4. Spoon the batter into the prepared muffin cups. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top of each muffin to make them look pretty.
5. Bake for 10 to 13 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack. Spray your pan again and repeat with more batter.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries.
4. Spoon the batter into the prepared muffin cups. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top of each muffin to make them look pretty.
5. Bake for 10 to 13 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack. Spray your pan again and repeat with more batter.
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