Tasty chocolate muffins made with eggs and bananas, and topped with almond butter for a filling, tasty breakfast you won't believe is healthy!
WW My Way Smart Points: 3 Green, 2 Blue, 2 Purple
Making the Batter
In a large bowl, I mashed my bananas up with a fork. I left some chunks of banana remaining because I wanted the banana flavor to come through. If you want to hide the banana- mash them up really well to make sure no pieces remain. I then cracked in the eggs and added in the muffin mix and mixed everything together with a spatula until everything was mixed in.
Turning Batter into Muffins
I sprayed my muffin tin with non-stick spray and then spooned the muffin mix in between the 12 muffin tins. I then took 1 tsp of almond butter into each muffin and used a butter knife to swirl it into the batter slightly.
I then baked them at 400 degrees for 24 minutes. When done I let them cool in the pan. When they were cooled down, I placed them in an air tight container in the fridge for storage.