If I have some banana’s looking like they are on their way out you can bet it’s going to be a baking day! I was in the mood for muffins…and chocolate, because let’s face it, when I am not in the mood for chocolate 😉 These double chocolate muffins are delicious, full of chocolate flavor and nice and moist.
Double chocolate banana muffins
4sp or 3pp each
Ingredients
- 3 Tbsp sugar
- 1 egg
- 2 Tbsp egg whites
- 3 ripe bananas, mashed
- 1/4 cup unsweetened apple sauce
- 1 tsp vanilla
- 1 1/4 cup flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 3 Tbsp mini chocolate chips
Instructions
- Preheat oven to 350F, spray a 12 hole muffin tin and set aside.
- In a large bowl using an electric mixer beat together your sugar and egg plus egg whites.
- Stir in your mashed bananas, apple sauce and vanilla, mix well.
- Mix in your flour, cocoa, baking powder and soda, fold in your chocolate chips.
- Divide into 12 regular sized muffins, bake in oven for 18-20 minutes. Makes 12 muffins at 4 sp or 3pp each, best stored in fridge.
- Nutritional info (not including bananas) per muffin .. Calories 107.. Fat 2g... Saturated fat 1.1g... Carbs... 21.4g... Fiber 1.8g... Sugars 8.7g... Protein 2.8g
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If I substituted Stevia, would it change the point value at all?
Hi, I don’t use stevia so I am not aware of points in it, there is 5pp in the 1/4 cup sugar..
Hi Kate,
If I started making your muffins in mini pans, do you think they would now be 2SP? instead of the 5SP?
Hi Lisa, I think that would be a good guess.. Most mini muffins I have made come out to 2 sp
These are my favorite! I make them almost every week. I am on the WW plan, and they are 3 points for me.
I don’t understand why they need to be refrigerated- they don’t have yogurt in them?