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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 107.3
  • Total Fat: 3.9 g
  • Cholesterol: 30.4 mg
  • Sodium: 132.3 mg
  • Total Carbs: 19.5 g
  • Dietary Fiber: 2.7 g
  • Protein: 3.0 g

View full nutritional breakdown of Low Fat Brownie Muffins calories by ingredient
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Low Fat Brownie Muffins

Submitted by: FDOODLES

Introduction

I adapted the recipe for "Watkins Brownies" by replacing the butter with applesauce and bananas, then also added Chocolate PB2 (powdered peanut butter) and a few chocolate chips. Because they are so low fat, they will stick to the pan (or the muffin liners) so make sure you use non-stick cooking spray OR a silicon baking pan. I adapted the recipe for "Watkins Brownies" by replacing the butter with applesauce and bananas, then also added Chocolate PB2 (powdered peanut butter) and a few chocolate chips. Because they are so low fat, they will stick to the pan (or the muffin liners) so make sure you use non-stick cooking spray OR a silicon baking pan.
Number of Servings: 14

Ingredients

    2 large Eggs
    1 cup Splenda sweetener
    3/4 cup Applesauce, unsweetened
    2 extra small or 1 large Banana
    2 tsp Baking Powder
    1 cup Whole Wheat Flour
    1/4 cup Cocoa powder, unsweetened
    1 tsp Vanilla Extract
    1/4 tsp Salt
    1/4 cup Chocloate PB2 (powdered peanut butter)
    1/2 cup Chocolate chips

Directions

~Preheat oven to 350 degrees.
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~Cream together the applesauce, eggs, banana and splenda.
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~Add the vanilla, mix well.
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~Add the dry ingredients, mix well.
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~Stir in the chocolate chips.
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~Spoon into muffin tins that have been sprayed with non-stick cooking spray, or into silicon muffin tins. Approximately 1/3 cup of batter per muffin.
~
~Bake for 15 minutes
~
~Makes 14 brownie muffins

Number of Servings: 14

Recipe submitted by SparkPeople user FRANKIEFROG.






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