| ⅔ cup | Butter, unsalted | |
| ⅓ cup 2 tbsp | Cane sugar, brown | |
| 2 (ea. 1.76 oz) | Egg, large | |
| ⅔ cup 2 tsp | Yogurt, Cream Yoghurt, plain, 10% fat | |
| 3 (ea. 4.16 oz) | Bananas, peeled | |
| 1⅔ cups | Wheat flour, white, pastry flour | |
| 1 cup 1 tbsp | Almonds, ground | |
| 2 tsp | Baking Powder, leavening agent, low-sodium | |
| ½ tsp | Cinnamon, ground | |
| 1 pinch | Salt, Kosher salt, table salt | |
| ½ cup 4⅝ tsp | Chocolate, milk, chopped / chips | |
| 46.40 oz | altogether (view nutrition facts) |
Preparation
- Serving size:2.60 oz (calculated)Notes: 1 muffin
- Temperature: 356 °F (preheated, circulating air)
- Whisk together the softened butter, sugar and eggs.
- Stir in the yogurt.
- Mash the bananas and stir them in.
- Mix together the flour, ground almonds, baking powder, cinnamon and salt.
- Add about half the dry ingredients and stir them in, then repeat with the remaining half.
- Stir in the chopped chocolate.
- Line a muffin tray with muffin liners. Alternatively, grease the pan.
- Divide the batter equally, about 1/4 cup per muffin.
- Bake in the oven until done, about 20 to 25 minutes.
- Let cool and enjoy.
- Calorie count221 kcal
- % of calories by macros
Fat 52.5 % 116 kcal 13 g Net Carbs 38.5 % 85 kcal 21 g Dietary Fiber 1.8 % 4 kcal 1.9 g Protein 7.2 % 16 kcal 4 g - Approx. WW SmartPoints™8.4
- Cholesterol 43.9 mg
- Sodium 28.1 mg
- Fat 13 g
- Saturated Fat 6.3 g
- Trans Fat 0 g
- Carbohydrates 23.1 g
- Dietary Fiber 1.9 g
- Total Sugars 11.5 g
- Added Sugar 5.5 g
- Sugar alcohols 0 g
- Protein 4 g
- Calcium 74.2 mg
- Iron 0.7 mg
- Magnesium 29.2 mg
- Potassium 230.3 mg
- Zinc 0.6 mg
- Vitamin A (Retinol Equivalents) 82.9 mcg
- Vitamin B12 0.2 mcg
- Vitamin C 1.9 mg
- Folate 9.9 mcg
- Folic Acid 2.1 mcg