Cocoa Banana Guilt-Free Dessert Muffin

Cocoa Banana Guilt-Free Dessert Muffin

Prep time10 minutes
Cook time15 minutes
Total time25 minutes
Meal type Breakfast, Dessert, Snack


  • 1 3/4 cup Low Carb Baking Mix (Bob's Red Mill)
  • 1/3 cup Xylitol sugar crystals
  • 1/3 cup Dark cocoa powder (Hershey's Special Dark)
  • 1 1/2 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 2 Bananas (overly ripe)
  • 1 cup Nonfat plain Greek yogurt
  • 2 Eggs
  • 1 tablespoon Stevia nectar
  • 4 tablespoons Natural peanut butter
  • 2 tablespoons Mini chocolate chips for topping (or any other topping)


Preheat oven to 350 degrees.

Place bananas in a mixing bowl and mash them until smooth. Add the Greek yogurt, eggs, extracts and Stevia nectar.
In a separate small bowl, combine all of the dry ingredients and whisk together to combine.
Pour the dry ingredients into the wet mixture and mix until combined
In a prepared muffin tin lined with cupcake liners, divide the batter among the 12-muffin tin, filling each about 2/3 full. Sprinkle the top of each muffin with a pinch of mini chocolate chips.
Bake for 12-15 minutes, until an inserted toothpick comes out clean from the center of the cake. Let them cool on a cooling rack for 15 minutes before eating. Store in the fridge for maximum freshness.
Option: Warm the muffin in the microwave for 15 seconds, then spread a teaspoon of peanut butter on top (additional 31 calories, 2.5 fat grams, 0.5 carbs, 0.5 sugar)


Nutrition Facts:
88 Calories | 1.5 Fat | 14 Carbs | 4 Sugar | 3.5 Protein

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