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.
Here’s the recipe I used:
Sugar Free Banana Chocolate Chip Muffins
1 box Pillsbury Sugar-Free Yellow Cake Mix
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