I saw another recipe on Facebook and decided to try it. Sugar Free Banana Muffins. It would be banana bread if you put it in a loaf pan instead of muffin tins. I wasn’t terribly impressed with them – although when they were warm and right out of the oven, they were pretty good. But they’re also on the dry side – just a little – which is not how muffins should be.  

The base is a sugar free yellow cake mix. Then use very ripe bananas, eggs, and sugar-free chocolate chips.

I like these baking chips. It comes out to just a few chips per muffin. So I chopped them in order to spread out the chocolatey goodness more.

The muffins turned out more cakey than I prefer. I’m going to add some unsweetened applesauce next time to try to change the consistency and moistness.

Here’s the recipe I used:

Sugar Free Banana Chocolate Chip Muffins

1 box Pillsbury Sugar-Free Yellow Cake Mix
3 eggs
3-4 ripe bananas, mashed
81 grams Lily’s semi-sweet Chocolate chips (optional)

Mash the bananas, add the eggs, and mix well.
Add the cake mix and mix well.
Divide evenly among 12 muffin tins.

3 points (blue) per muffin without chocolate chips
4 points (blue) per muffin with chocolate chips