Directions:
- Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper baking cups or use a nonstick muffin pan.
- Sift the flour, baking powder and baking soda into a large bowl. Stir in the chocolate chips and brown sugar.
- Using a fork, mash bananas in a medium bowl until they are almost liquid. Melt the low-fat spread in a small saucepan; stir into the bananas. Combine the yogurt, milk and eggs in a large bowl. Add the banana mixture and beat until combined.
- Add the banana-yogurt mixture to the dry ingredients; sitr just until blended. Divide the batter evenly among the muffin cups. Bake until the muffins are risen, firm to the touch and slightly golden, 20-25 minutes. Transfer to a wire rack to cool slightly. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1216.52 Kcal (5093 kJ) | ||
| Calories from fat | 355.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.48g | 61% | |
|---|---|---|---|
| Cholesterol | 1276.18mg | 425% | |
| Sodium | 320.8mg | 13% | |
| Potassium | 863.27mg | 18% | |
| Total Carbs | 157.46g | 52% | |
| Sugars | 22.52g | 90% | |
| Dietary Fiber | 11.16g | 45% | |
| Protein | 59.37g | 119% | |
| Vitamin C | 9.5mg | 16% | |
| Iron | 7.1mg | 39% | |
| Calcium | 312.3mg | 31% | |
| Amount Per 100 g | |||
| Calories | 647.98 Kcal (2713 kJ) | ||
| Calories from fat | 189.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.03g | 61% | |
|---|---|---|---|
| Cholesterol | 679.75mg | 425% | |
| Sodium | 170.87mg | 13% | |
| Potassium | 459.82mg | 18% | |
| Total Carbs | 83.87g | 52% | |
| Sugars | 12g | 90% | |
| Dietary Fiber | 5.94g | 45% | |
| Protein | 31.62g | 119% | |
| Vitamin C | 5.1mg | 16% | |
| Iron | 3.8mg | 39% | |
| Calcium | 166.4mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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