2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup unsweetened apple sauce
1/3 cup SPLENDA®
1/3 cup Ideal Brown Sugar Substitute
1 tsp vanilla extract
3 medium ripe bananas, mashed
1 large egg
1 (12 oz) pkg semi-sweet chocolate mini morsels
Preheat oven to 350 deg. Spray 48 mini-muffin cups with nonstick cooking spray; set aside. Combine flour, baking powder and salt in medium bowl; set aside. Combine applesauce, SPLENDA® , Ideal Brown Sugar Blend and vanilla in large bowl; beat at medium speed with a mixer until well mixed. Beat in bananas and egg. Gradually mix in flour mixture; stir in morsels. Spoon batter evenly into prepared pan, filling cups 2/3 full. Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes in pans on wire rack. Remove muffins from pans to wire rack to cool completely.
A couple of things about this recipe. The original recipe called both for ¾ cup of cooking oil and 1/3 cup Splenda Brown Sugar. I have converted the oil to ¾ cup unsweetened applesauce and the brown sugar blend to Ideal Brown Sugar. You can easily make on additional change which would not hurt the flavor but significantly lower the sugar and fat content. One cup of the chocolate mini morsels would work very well in this recipe.