Deanna the Chef

Deanna’s Chocolate Banana Muffins with Variations

Yield: 12 Muffins / SmartPoints per muffin: ① ① ①

 

   Special equipment: Foil muffin pan liners

 

• 3 very ripe bananas, thawed if frozen

• ¼ cup liquid egg substitute

• 1 teaspoon vanilla extract

• ¼ cup no-calorie sweetener, such as Splenda or Stevia

• 2 tablespoons sugar-free maple syrup

• 1 cup self-rising flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 3 tablespoons unsweetened cocoa powder

• ½ teaspoon cinnamon

• 1/3 cup fat-free plain Greek yogurt

 Preheat oven to 350°. Line cupcake pan with foil liners.

 

Mash bananas well with a fork. Combine mashed bananas with egg, vanilla, sweetener and syrup and combine well with a spatula.  Fold in flour, baking powder, baking soda, cocoa powder and cinnamon and combine just until dry ingredients are incorporated. Do not over mix. Fold in yogurt and any additions*, if using.

 

Spoon batter into pans (about ¼ cup per muffin); bake for 15-17 minutes or until toothpick inserted comes out mostly clean. Cool in pan on a wire rack.

 

Store muffins in zip-top bags the refrigerator for up to 5 days.

Muffins can be frozen for up to 3 months.

 

*Optional additions:

• 1 cup fresh cherries, pitted and roughly chopped

• 1 cup sliced fresh strawberries

• 1 cup fresh raspberries

• 1 tablespoon fresh orange zest

• 1 tablespoon instant espresso

​

​

From the kitchen of Deanna Cichon