Cocoa Banana Guilt-Free Dessert Muffin
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| Serves | 12 |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Total time | 25 minutes |
| Meal type | Breakfast, Dessert, Snack |
Ingredients
- 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)
Directions
| 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) |
Note
Nutrition Facts:
88 Calories | 1.5 Fat | 14 Carbs | 4 Sugar | 3.5 Protein
