Chocolate Pecan Pie Muffins Directions:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, combine the melted I Can't Believe It's Not Butter!® Light and granulated stevia. Beat in the eggs, one at a time, then stir in the vanilla extract until well incorporated.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined; do not overmix.
- Fold in the chopped pecans and chocolate chips.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
- 1 cup all-purpose flour: 10 points
- 1/2 cup unsweetened cocoa powder: 2 points
- 1 teaspoon baking powder: 0 points
- 1/2 teaspoon baking soda: 0 points
- 1/4 teaspoon salt: 0 points
- 1/2 cup I Can't Believe It's Not Butter!® Light: 4 points
- 3/4 cup granulated stevia: 0 points
- 2 large eggs: 0 points
- 1 teaspoon vanilla extract: 0 points
- 1/2 cup buttermilk: 1 point
- 1/2 cup pecan halves, roughly chopped: 7 points
- 1/2 cup semi-sweet chocolate chips: 6 points
Total Points: 30 points for the entire recipe
Portions: 12 muffins
Points per Serving: 2.5 points per muffin
Nutrition Facts:
- Calories: 250
- Fat: 16g
- Carbohydrates: 26g
- Protein: 4g
I await your comments! Enjoy!
