Double Chocolate-Banana Muffins (Healthy) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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You won't believe your taste buds once you get a piece of this muffin in your mouth. These are so easy to make, and make a large size muffin. These can be frozen also. This recipe is courtesy of Joanna Lund. I have also substituted applesauce for the vegetable oil, and I use egg substitute. In my oven it took closer to 25 minutes. Diabetic Exchanges per serving: 1 Starch, 1 Fruit and 1 Fat. Ingredients:
1 1/2 cups all-purpose flour |
3/4 cup artificial sweetener (splenda) |
1/4 cup unsweetened cocoa |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1 1/3 cups bananas, mashed (4 ripe medium) |
1 egg (or equivalent in egg substitute) |
2 tablespoons vegetable oil (or unsweetened applesauce) |
1/4 cup fat free sour cream |
1/4 cup miniature chocolate chip |
Directions:
1. Preheat oven to 375 degrees.
2. Spray 8 wells of a 12 hole muffin pan with butter-flavored cooking spray or line with paper liners.
3. In a large bowl, combine flour, Splenda, cocoa, baking powder and baking soda.
4. In a small bowl, combine bananas, egg, oil/applesauce and sour cream.
5. Add banana mixture to flour mixture.
6. Mix gently to combine.
7. Fold in chocolate chips.
8. Evenly spoon batter into prepared muffin wells.
9. Bake for 20-25 minutes or until a tooth pick inserted in center comes out clean.
10. Place muffin pan on a wire rack and let set for 5 minutes.
11. Remove muffins from pan and continue cooling on wire rack.
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