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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.

Minutes to Prepare: 10

Minutes to Cook: 15

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.
~
~Cream together the applesauce, eggs, banana and splenda.
~
~Add the vanilla, mix well.
~
~Add the dry ingredients, mix well.
~
~Stir in the chocolate chips.
~
~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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