Ingredients:
1 1/2 cups all-purpose flour
3/4 cup artificial sweetener ( Splenda)
1/4 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/3 cups bananas, mashed ( 4 ripe medium)
1 eggs ( or equivalent in egg substitute)
2 tablespoons vegetable oil ( or unsweetened applesauce)
1/4 cup fat free sour cream
1/4 cup miniature chocolate chips
Directions:
Preheat oven to 375 degrees.
Spray 8 wells of a 12 hole muffin pan with butter-flavored cooking spray or line with paper liners.
In a large bowl, combine flour, Splenda, cocoa, baking powder and baking soda.
In a small bowl, combine bananas, egg, oil/applesauce and sour cream.
Add banana mixture to flour mixture.
Mix gently to combine.
Fold in chocolate chips.
Evenly spoon batter into prepared muffin wells.
Bake for 20-25 minutes or until a tooth pick inserted in center comes out clean.
Place muffin pan on a wire rack and let set for 5 minutes.
Remove muffins from pan and continue cooling on wire rack.
Servings: Serve
Time preparation: 10 min.
Time total: 30 min.