Prep 10 mins
Cook 18 mins
This is a re-make of a recipe I've had forever...A great way to use up that one lingering banana in the fruit bowl, and the substitution of whole wheat flour for part of the regular flour as well as the splenda for part of the sugar makes these a bit healthier than lots of muffins out there. And they're delicious! Makes 2 dozen regular size muffins or 1 dozen regular and 1 dozen minis.
- 1 ripe banana
- 1 1⁄2 cups applesauce (unsweetened works great)
- 2 eggs
- 1⁄2 cup milk or 1⁄2 cup buttermilk
- 1 cup brown sugar, firmly packed
- 1 cup splenda type granulated artificial sweetener
- 1 3⁄4 cups whole wheat flour
- 3⁄4 cup unbleached flour
- 2 teaspoons kosher salt (or 1 tsp table salt)
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon allspice
- 1⁄8 teaspoon nutmeg (optional)
- Preheat oven to 325 degrees.
- Mash banana in a large bowl.
- Add and mix in the applesauce, eggs, milk, brown sugar and sugar substitute.
- Measure and add all the remaining dry ingredients.
- Mix just until all dry ingredients are incorporated, scraping sides and bottom of bowl as needed.
- Fill prepared muffin cups about 2/3 full.
- Bake regular muffins about 22 minutes, mini muffins for about 18 minutes.
I made some changes because it seemed like it would be too sweet as noted. I omitted the artificial sweeter and reduced the brown sugar to a lightly-packed 3/4 cup. I also added 1 tablespoon of oil just to make it a little more moist and tossed in 1/3 cup chopped raisins.
It was awesome! I've also tried it with chopped dates instead of raisins, which is equally good. Knitting Granny, thank you for providing such a great starting point for me to experiment with!