By bluebirdkn77
Sugar free banana chocolate chip muffins
6 steps
Prep:10minCook:20min
I have adapted this recipe to include my sugar replacement preferences, added sugar free chocolate chips, reduced the oil and added oil replacements as well as doubling the recipe.
They are so very good!!
Updated at: Thu, 17 Aug 2023 02:44:53 GMT
Nutrition balance score
Unbalanced
Glycemic Index
39
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories139.5 kcal (7%)
Total Fat5 g (7%)
Carbs33.2 g (13%)
Sugars5.5 g (6%)
Protein2.9 g (6%)
Sodium114.5 mg (6%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
24 servings
Instructions
Step 1
Preheat oven to 350. Spray 2 regular size 12 portion-muffin tins and set aside.
Step 2
In a medium size bowl add all the dry ingredients- 3 cups flour, 2 tsp baking powder, 2 tsp baking soda and 1/2 cup monk fruit sugar replacement. Stir to combine.
Step 3
In a large bowl add wet ingredients. Mash 6 bananas with a fork and then whisk in 2 eggs, then add 1 cup swerve brown sugar, 1/3 cup vegetable oil, 1/3 cup non-fat plain Greek yogurt, 1/2 cup unsweetened applesauce and 2 tsp vanilla extract. Mix to combine.
Step 4
Add the dry ingredients to the wet and stir just until combined and sprinkle in the sugar free chocolate chips saving out about a TBS of the chips to use later.
Step 5
Using an ice cream scoop, scoop batter into the muffin pans, one scoop should fill a little more than halfway full. Sprinkle 1 or 2 chocolate chips over any muffins that seem to need some from the 1 TBS held back.
Step 6
Bake for 20-22 minutes or until no longer gooey in the center when pierced with a sharp knife. Mine take 20 minutes to cook. Remove from pans and let cool before serving.
View on adapted from Sugar Free Diva
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