Ingredients

The following ingredients have 10 Servings
  • 150g (1¼ cups) Whole Wheat Pastry Flour
  • 40g (½ cup) Unsweetened Natural Cocoa Powder
  • 2 tsp Double Acting Baking Powder
  • ¼ tsp Salt
  • 330g (~4 medium) Bananas ((very ripe))
  • 113g (½ cup) Plain, Nonfat Greek Yogurt
  • 96g (½ cup) Granulated Erythritol ((or dry sweetener of choice))
  • 1 tsp Vanilla Extract
  • 1 tsp Liquid Stevia Extract
  • 6 Large Egg Whites
  • heaping ⅓ cup No-Sugar-Added Dark Chocolate Chips ((divided))

Instruction

  • Preheat the oven to 350 degrees Fahrenheit and spray a standard muffin tin with cooking spray.
  • In a small bowl, whisk together the flour, cocoa, baking powder and salt.
  • In a stand mixer bowl fitted with a beater attachment, add the bananas, Greek yogurt, erythritol, egg whites, vanilla and stevia.  Mix on medium speed until completely mixed through.
  • Turn off the mixer and dump in the dry ingredients.  Mix on low speed until JUST incorporated (do not overmix!).  Fold in ¼ cup of the chocolate chips.
  • Scoop the batter into the muffin tin.  Sprinkle the remaining chocolate chips on top of the muffin batter.  Bake for ~19 minutes, or until the muffins spring back when tapped.  Let the muffins cool in the pan for about 30 minutes, then transfer them to a wire cooling rack to cool completely.