THM Chocolate Banana Muffins

 

gluten-free, sugar-free, low-fat  yumminess!   With breakfast or for a snack   THM -E

2 c  g-f rolled oats, ground into flour in blender

1/2 c unsweetened cocoa powder

1/3 c Pyure sweetener (erythritol/stevia)

1 1/2 tsp baking powder

1/2 tsp baking soda 

1/2 tsp salt

1/2 c. egg whites (3 egg whites)

1 c. fat-free Greek yogurt

1/2 c water

1 1/2 tsp vanilla

1 c. Lily's stevia-sweetened dark chocolate chips

1 lg ripe banana, diced

 

Combine dry ingredients in a mixing bowl.  Whisk together egg whites, yogurt, water, and vanilla in another bowl. Stir into the dry ingredients. Add chocolate chips and banana and mix gently  to combine. 

Prepare 2 muffin tins with paper liners, silicone liners, or spray with cooking spray.  Fill 18 cups with batter. Bake at 350 degrees F for 17-18 minutes.  Let cool in pan for 5-10 minutes, and then move to cooling rack.