Stevia Chocolate Banana Bread Muffins

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Nutritional Info

Servings Per Recipe: 12
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

View full nutritional breakdown of Stevia Chocolate Banana Bread Muffins calories by ingredient

Introduction

A healthy snack or breakfast food that has 3.8g fiber per serving, only 3.4 g of sugar. It tastes so delicious, you won't even know how good it is for you!

To decrease calories you could substitute applesauce for some or all of the canola oil, just be sure to use non-stick spray inside your paper muffin liners. The egg could also be replaced with two egg whites. I made this for my son's birthday and was serving it to other people's kids, so I didn't make any lower fat substitutions . There's no need to tell them it's healthy if they can't taste the difference! ;) A healthy snack or breakfast food that has 3.8g fiber per serving, only 3.4 g of sugar. It tastes so delicious, you won't even know how good it is for you!

To decrease calories you could substitute applesauce for some or all of the canola oil, just be sure to use non-stick spray inside your paper muffin liners. The egg could also be replaced with two egg whites. I made this for my son's birthday and was serving it to other people's kids, so I didn't make any lower fat substitutions . There's no need to tell them it's healthy if they can't taste the difference! ;)

Minutes to Prepare: 10

Minutes to Cook: 20

Number of Servings: 12

Ingredients

2 medium to large Bananas, ones with brown spotted skin yeald better results

1/2 tsp. Stevia extract powder

1 Tbsp. fresh Lemon juice

2 cups Whole Wheat Pastry Flour

1/4 cup Cocoa Powder

1/2 tsp. Baking Soda

1 tsp. Baking Powder

1/4 tsp. Sea Salt

1/3 cup Canola Oil

1 large Egg

1/2 cup plus 1 Tbsp. lowfat Buttermilk*

1 tsp. Vanilla Extract

Directions

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.