Peanut Butter Banana Chocolate Chip Muffins

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

This Peanut Butter Banana Chocolate Chip Muffins recipe is from the Stevia Cookbook. Download this Cookbook today.

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