CHOCOLATE BANANA MINI MUFFINS
Can we say yum? These little mini muffins are a treat for the sweet tooth and make a wonderful desert. One serving is 1 WW point, that would be one regular size muffin or 3 mini’s! I like to eat mine with some fat free Redi-wip, it sure hits the spot!
This is not my recipe, but I’ve lost the name of the creator. The original calls for baking in a regular size tin, I prefer the mini. I did take these little babies and dress them up for the 4th of July holiday! A little redi-wip and a blueberry on top for the blue and a raspberry on top for the red. Made a delicious and patriotic desert. Please note, the redi-wip “melts” fast, so don’t top until ready to serve.
CHOCOLATE BANANA MUFFINS
Each serving is 1 regular size
muffin or 3 mini muffins for 1 WW point
¾ cup all purpose flour
1/3 cup unsweetened cocoa powder
12 ounces ripe banana
¼ cup monkfruit sweetener
¼ cup unsweetened vanilla
almond milk
¼ cup egg beaters or 1 egg
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 Tbsp lite butter
14 gm Lily milk chocolate chips
Instructions:
In one bowl mix together
banana, almond milk, egg, sweetener, and melted butter.
In 2nd bowl mix dry
ingredients. Flour, cocoa powder, baking
powder, baking soda, and salt.
Add dry ingredients to wet and
mix well. Prepare muffin tin with PAM or
nonstick spray of choice and fill evenly with mixture. Divide chocolate chips evenly into each
muffin (usually 1 each to the mini or 3 to a regular size)
Bake at 375 for 15-20 minutes
or until done.
I hope you enjoy this sweet treat, and don’t forget the Fat Free Redi-Wip!
XOXO
