Serves: 5
Total Calories: 342
Yield: 12 muffins

2 small to medium ripe bananas
1/2 cup unsweetened fruit juice (any kind)
1/2 teaspoon powdered stevia extract
2 cups whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt (only if peanut butter is unsalted)
3 tablespoons canola oil
1/3 cup chunky or smooth natural peanut butter
1 large egg
1/2 cup nonfat plain yogurt or buttermilk
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/3 cup carob or milk chocolate chips

• Preheat the oven to 375°F. Oil the muffin pans.
• Blend one of the bananas and the fruit juice together in a blender with the stevia extract. Set aside.
• Sift the flour, leavenings, and salt together in a bowl.
• Mix the oil and peanut butter together in a large mixing bowl. Beat in the egg. Stir in the yogurt or buttermilk and the vanilla. Mix the blended banana into the batter.
• Mash the other banana in a small bowl. Stir in the lemon juice. Gently stir the mashed bananas into the batter.
• Fold the dry ingredients into the wet, stirring as little as possible. Mix the chips in just before the flour is completely blended.
• Spoon into the muffin pans, and bake for 25 to 30 minutes. Remove from the pans and cool on a rack.

Nutritional Facts:

Serves: 5
Total Calories: 342
Calories from Fat: 126

More Recipes from the Stevia Cookbook:
Cranberry Orange Muffins
Yam Pecan Muffins
Peanut Butter Banana Chocolate Chip Muffins
Blueberry Muffins
Squash Corn Muffins
Apple Bran Muffins
Peach Muffins
Zucchini Muffins
Carrot Muffins
Date Nut Bread
Applesauce Gingerbread
Banana Bread
Breakfast Sweet Rolls
Yam Drop Biscuits