Light Chocolate Raisin Muffins Recipes

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BANANA CHOCOLATE CHIP MUFFINS (LIGHT)



Banana Chocolate Chip Muffins (Light) image

Kids will ask for more! If you love the mix of banana and chocolate you will love these light muffins! A R. Reisman recipe. I have made this recipe both with plain yogurt and sour cream and they always turn out great.

Provided by Redsie

Categories     Quick Breads

Time 25m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

3/4 cup mashed ripe banana (about 1-1/2 medium bananas)
1/2 cup granulated sugar
1/4 cup vegetable oil
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup low-fat plain yogurt or 1/2 cup low-fat sour cream
1/4 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 375°F.
  • Spray a 12-cup muffin pan with cooking spray.
  • In a large bowl and using an electric mixer, beat together bananas, sugar, oil, egg, and vanilla until well mixed.
  • In another bowl, stir together flour, baking powder, and baking soda; stir flour mixture into banana mixture.
  • Stir in yogurt.
  • Fold in chocolate chips.
  • Divide among prepared muffin cups.
  • Bake in centre of oven for 15 minutes or until a tester inserted in centre of muffins comes out clean.

Nutrition Facts : Calories 153, Fat 6.2, SaturatedFat 1.4, Cholesterol 15.9, Sodium 147.8, Carbohydrate 22.8, Fiber 0.7, Sugar 13.4, Protein 2.3

LIGHT CHOCOLATE CHIP MUFFINS



Light Chocolate Chip Muffins image

This is a great recipe for lower-fat chocolate chip muffins. The texture and flavor is just right. The recipe is from a book called Dr. Cookie.

Provided by Chris from Kansas

Categories     Quick Breads

Time 25m

Yield 12 muffins

Number Of Ingredients 10

2 cups flour
3 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1 cup sugar
2 tablespoons margarine, melted
1 cup skim milk
1 teaspoon vanilla extract
1/3 cup miniature semisweet chocolate chips
cinnamon-sugar mixture (optional)

Steps:

  • Preheat oven to 400°F.
  • Coat a 12-muffin tin with nonstick cooking spray.
  • Whisk the flour with the baking powder and salt and set aside.
  • Beat the egg, sugar and margarine with an electric mixer set on medium until smooth.
  • Add the milk and vanilla and beat again.
  • Mix the flour and chocolate chips into the batter by hand just until combined.
  • Spoon the batter into the muffin cups so that each is about two-thirds full.
  • Top each muffin cup with cinnamon/sugar mixture, if desired.
  • Bake for about 15 minutes or until the muffins are lightly browned, puff up and a toothpick inserted in the center comes out clean.
  • Cool in the tin set on a wire rack for about 10 minutes.
  • Remove the muffins from the tin and eat them warm or let them cool completely on a wire rack.

YUMMY AND EASY RAISIN MUFFINS



Yummy and Easy Raisin Muffins image

Moist and super yummy Raisin Muffins. I made them from a basic muffin recipe then adding some ingredients of my own and tweaking the cooking time. Very easy to make! Chop the raisins finely--don't mash them! The banana makes the already moist muffins, well, more moist with just a hint of banana flavor. Not to mention that it gives a good look on the muffin top crust. It's important that you use an overripe banana. Enjoy!

Provided by Arashijing

Categories     Dessert

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1 large overripe banana, mashed
3/4 cup finely chopped raisins
1 cup milk
1 egg, beat well
1/4 cup canola oil (or any vegetable oil)
12 pieces raisins, for topping (optional)

Steps:

  • Heat oven at 400 Fahrenheit.
  • Mix the dry ingredients together: flour, baking powder, salt, and sugar.
  • In a separate bowl, mix milk, oil, egg, banana, and raisins together. Mix very well.
  • Pour mixture on dry ingredients. Mix only until the dry ingredients are moistened.
  • Put the batter on muffin pan (with muffin liners!) carefully. Top with one raisin per muffin, if desired.
  • Bake for 20 minutes or until light to medium brown.

Nutrition Facts : Calories 221.3, Fat 6, SaturatedFat 1, Cholesterol 20.5, Sodium 205, Carbohydrate 39.4, Fiber 1.2, Sugar 19.3, Protein 3.8

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