Comfort Muffins, Reduced

Oh my goodness people...I came across a recipe this week on a new blog I stumbled across: The Finer Things in Life. Amy's got all kinds of lovely things on her blog, but the recipe for Comfort Muffins really caught my eye. I simply can't pass up banana and pumpkin in a baked good, particularly if there's chocolate chips involved. As you know, I'm doing the WW thing, and when I entered her recipe onto the recipe builder on the WW site, I was a little dismayed to find out that a muffin was 4 points! So, I set my dieter skills to motion and worked on ways to tweak the recipe and make it more points friendly. I made a batch of my reduced recipe today, and oh. my. goodness. They are REALLy good! Please, for the sake of all things baked, go make a batch for yourself today. I give you permission not to share.

Comfort Muffins, Friendly Version

1 C melted light butter (I used Smart Balance 50/50 blend sticks)
1 C Splenda
1 C honey
1 C egg substitute, or 8 egg whites
1/3 C water
1 C mashed bananas
1 C pumpkin puree
1 tsp salt
2 tsp baking soda
1 tsp pumpkin pie spice (I used cinnamon & a pinch of nutmeg)
2 C white flour
2 C whole wheat flour
1 C chocolate chips

Blend butter & sugar. Add honey, water & eggs. Mix well. Add pumpkin & bananas. Mix well. Stir dry ingredients together, add to wet batter until just combined. Fold in chips. Bake 350 x 20 minutes.

Her recipe says it makes 39 muffins, but I only got 30 muffins using a regular muffin pan and a 1/4 c scoop. Original recipe = 4 pts per muffin (if making 39 muffins). Modified recipe = 3 pts per muffin for 30 muffins. If you can stretch the batter better than I did and get 39 muffins, they are only 2 pts each!