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Banana Chocolate Chip Muffins

Best 3 Point WW Muffins - Banana Chocolate Chip

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5 from 1 review

  • Author: SueseaQPI.com
  • Total Time: 37 Minutes
  • Yield: 24 Muffins 1x


These 3 Point WW Muffins are sweetened naturally with banana. By using banana as an ingredient it allows this recipe to use much less sugar and makes them super moist and delicious.


Units Scale
  • 5 Spritzes of Cooking Spray
  • 2/3 cup of Plain Low Fat Yogurt
  • 1/3 cup of Low Fat Milk
  • 1 Large Egg
  • 1/2 cup of Uncooked Quick Oats
  • 1/3 cup of Dark or Light Brown Sugar
  • 1 Large Ripe Banana Smashed
  • 1 1/2 Teaspoon of Vanilla Extract
  • 1/2 cup of All Purpose Flour
  • 1/3 cup of Whole Wheat Flour
  • 1 1/4 Teaspoon of Baking Powder
  • 1/2 Teaspoon of Baking Soda
  • 1/2 Teaspoon of Table Salt
  • 1/2 cup of Mini Chocolate Chips


  1. Preheat oven to 375 Degrees F. Spray a 24 Cup Mini Muffin Pan with Non Stick Spray.
  2. Whisk together Yogurt, Milk and Egg in a large bowl. Add the Oats, Brown Sugar, Banana and Vanilla Extract and continue whisking together; Let stand for 5 minutes.
  3.  Now whisk together the All Purpose Flour, Whole Wheat Flour, Baking Powder, Baking Soda, and Salt in a Medium Bowl. Add Flour mixture and all but 1 Tablespoon of the Chocolate Chips to the Yogurt mixture, stirring until moistened.
  4. Spoon the batter evenly into the prepared Muffin Cups; then sprinkle evenly with the remaining Chocolate Chips.
  5. Bake until golden brown on top and toothpick inserted into the center of the Muffin comes out clean, should be about 15-17 minutes until baked to perfection.
  6. When the Muffins are done cooking remove from the oven and let cool in the pan on a wire rack for about 5 minutes.
  7. Once the Muffins are cool run a butter knife around the inside of the cups to loosen the Muffins from the pan.
  8. Remove the Muffins from the pan and cool completely on your wire rack.
  9. Store in an airtight container at room temperature up to 2 days or freeze up to 3 months.


  • No Slip Mixing: If you like to keep one hand free for adding ingredients to your bowl when using a whisk or mixer, you can keep your bowl from sliding around by placing it on a rubber shelf liner or silicone baking sheet liner. The mixing bowl sticks to the liner and stays stable.
  • Stable Scooping - Angling a mixing bowl can make it much easier to dig in while scooping out cookie dough. To stabilize your bowl at the perfect angle while keeping your hands free for scooping, place the mixing bowl in a pot lined with a dish towel. The now-secure bowl can be tilted in any direction.
  • Mess-Free Pan Spray - If you have ever encountered that oily film on your countertop that resulted from using an aerosol oil spray then you need to try this. Open the door of your dishwasher, lay the item to be greased right on the door, and spray away. Any excess spray will be cleaned off the door the next time you run the dishwasher.
  • Getting a Grip on Muffin Tins - Miniature muffin tins are usually fitted with a rim. that is too tiny to grasp with bulky oven mitts. To avoid this struggle, leave one corner empty when you fill you tin. Now you have a place to insert your thumb, allowing you to remove the tin without getting burned or squishing any of the muffins.
  • Prep Time: 20 Minutes
  • Cook Time: 17 Minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American


  • Serving Size: 1 Muffin
  • Calories: 50
  • Sugar: 3.7 g
  • Sodium: 83.3 mg
  • Fat: 0.5 g
  • Carbohydrates: 9.6 g
  • Protein: 1.8 g
  • Cholesterol: 8.5 mg