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    Double Chocolate-Banana Muffins -- e-w


    Source of Recipe


    Internet
    Double Chocolate-Banana Muffins -- e-w
    Can be frozen
    Yield: 8

    1 1/2 cups all-purpose flour
    3/4 cup Splenda granular
    1/4 cup unsweetened cocoa
    1 teaspoon baking powder
    1/2 teaspoon baking soda {I added 1/2 tsp. salt}
    1-1/3 cups (4 ripe medium) mashed bananas
    1 egg or equivalent in egg substitute
    2 tablespoons vegetable oil
    1/4 cup Land O Lakes no-fat sour cream {I used fat free buttermilk}
    1/4 cup (1 ounce) mini chocolate chips

    Preheat oven to 375º. Spray 8 wells of a 12-hole muffin pan with butter-flavored cooking spray or line with paper liners. In a large bowl, combine flour, Sugar Twin, cocoa, baking powder, and baking soda.

    In a small bowl, combine bananas, egg, vegetable oil, and sour cream. Add banana mixture to flour mixture. Mix gently to combine. Fold in chocolate chips. Evenly spoon batter into prepared muffin wells.

    Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Place muffin pan on a wire rack and let set for 5 minutes. Remove muffins from pan and continue cooling on wire rack.

    Each serving equals: 186 calories, 6 gm fat, 4 gm protein, 29 gm carbohydrate, 159 mg sodium, 54 mg calcium, 2 gm fiber ++++ Exchanges: 1 Starch, 1 Fruit, 1 Fat ++++ WWP:4
 

 

 

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