Double Chocolate-Banana Muffins
Recipe By :JoAnna M. Lund
Serving Size : 8 Preparation Time :0:00
Categories : Make-Ahead Muffins
1 1/2 cups all-purpose flour
3/4 cup pourable Sugar Twin
1/4 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
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
1/4 cup (1 ounce) mini chocolate chips
"Talk about truly luscious, and you're probably talking about these rich
and creamy good-enough-to-be-dessert muffins! Layering flavors, as I do
here
with the two kinds of chocolate, makes a kind of culinary magic sure to make you
smile."
Preheat oven to 375 degrees F.
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. Freezes well.
Pamela's Note: I would fill the rest of the muffin wells with some water to keep
from warping the pan.
Serving size (1 muffin)
According to the cookbook:
Per serving: 186 Cal, 6g Fat, 4g Pro, 29g Carb, 159mg Sod, 54mg Calc 2g Fib
Healthy Exchanges: 1 Bread, 1 Fruit, 3/4 Fat, 1/2 Slider, 10 Opt. Cal.
Diabetic Exchanges: 1 Starch, 1 Fruit, 1 Fat
Weight Watcher Points: 4
Source:
"Fresh from the Hearth Cookbook, page 84"
Copyright:
"Healthy Exchanges, Inc., 1999 ISBN 0-399-52527-0"
Yield:
"8 muffins"
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