Banana Nut Muffins with Splenda
Indulge in the comforting flavors of Banana Nut Muffins with Splenda, a lighter take on a classic favorite that’s perfect for breakfast or an afternoon snack. These moist and fluffy muffins combine the natural sweetness of ripe bananas with the sugar-free goodness of Splenda, making them a guilt-free treat that doesn’t compromise on taste. Enhanced with a hint of vanilla and the crunch of chopped walnuts, this recipe calls for a mix of melted butter and unsweetened applesauce to ensure a tender crumb while keeping things light. With a quick prep time of just 15 minutes and a bake time of 20 minutes, these easy-to-make muffins are an ideal option for health-conscious bakers or anyone seeking delicious low-sugar baked goods. Perfect straight out of the oven or stored for up to three days, these muffins are a wholesome way to satisfy your sweet tooth!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.25 teaspoons salt
- 1 cup mashed ripe bananas
- 0.5 cup Splenda granular (or equivalent sweetener)
- 0.25 cup unsalted butter, melted
- 0.25 cup unsweetened applesauce
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cup chopped walnuts
- 1 optional nonstick cooking spray or muffin liners
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with muffin liners or lightly spray with nonstick cooking spray.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large bowl, combine the mashed bananas, Splenda, melted butter, unsweetened applesauce, egg, and vanilla extract. Whisk until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients. Gently fold together with a spatula, being careful not to overmix. The batter should look slightly lumpy.
Fold in the chopped walnuts until evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 152 mg | 7% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 3.2 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 115 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
