Stevia Chocolate Banana Bread Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 medium to large Bananas, ones with brown spotted skin yeald better results1/2 tsp. Stevia extract powder1 Tbsp. fresh Lemon juice2 cups Whole Wheat Pastry Flour1/4 cup Cocoa Powder1/2 tsp. Baking Soda1 tsp. Baking Powder1/4 tsp. Sea Salt1/3 cup Canola Oil1 large Egg1/2 cup plus 1 Tbsp. lowfat Buttermilk*1 tsp. Vanilla Extract
BAKER'S NOTES: This can also be baked in a traditional loaf pan for about 1 hour. If you would like to add nuts be sure to fold them in just before the flour is fully mixed into the liquid ingredients. *Nonfat plain yogurt makes a great substitute for the buttermilk.
Makes 12 muffins.
Preheat ove to 350 degrees. Prepare a 12 muffin pan by spraying with non-stick spray or using paper liners.
Mash bananas in a small bowl. Add stevia and lemon juice and mix to combine. Set aside.
In a separate bowl combine flour, cocoa powder, baking soda, baking powder and salt.
Using a large bowl, whisk canola oil and egg together until emulsified (it will look thick and creamy). Whisk in the buttermilk and vanilla. Add bananas to the liquid mixture and stir until combined.
Fold the dry ingredients into the liquid ingredients, stirring only until combined. Overmixing will cause batter to fall, resulting in a tough muffin.
Using a 1/3 cup dry measuring cup, scoop mixture into your muffin pan. Place pan into the oven and bake for 20 minutes or until a toothpick inserted comes out mostly dry. **NOTE: A piece of banana in the batter can throw off this test, be sure to check several muffins. Remove from oven and let cool for 5 to 10 minutes. Place muffins on a baker's rack to cool.
Number of Servings: 12
Recipe submitted by SparkPeople user TULIPCHICK91.
Makes 12 muffins.
Preheat ove to 350 degrees. Prepare a 12 muffin pan by spraying with non-stick spray or using paper liners.
Mash bananas in a small bowl. Add stevia and lemon juice and mix to combine. Set aside.
In a separate bowl combine flour, cocoa powder, baking soda, baking powder and salt.
Using a large bowl, whisk canola oil and egg together until emulsified (it will look thick and creamy). Whisk in the buttermilk and vanilla. Add bananas to the liquid mixture and stir until combined.
Fold the dry ingredients into the liquid ingredients, stirring only until combined. Overmixing will cause batter to fall, resulting in a tough muffin.
Using a 1/3 cup dry measuring cup, scoop mixture into your muffin pan. Place pan into the oven and bake for 20 minutes or until a toothpick inserted comes out mostly dry. **NOTE: A piece of banana in the batter can throw off this test, be sure to check several muffins. Remove from oven and let cool for 5 to 10 minutes. Place muffins on a baker's rack to cool.
Number of Servings: 12
Recipe submitted by SparkPeople user TULIPCHICK91.
Nutritional Info Amount Per Serving
- Calories: 164.2
- Total Fat: 7.2 g
- Cholesterol: 18.2 mg
- Sodium: 144.3 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 3.8 g
- Protein: 3.5 g
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