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    You are in: Home / Recipes / Low-Cal Banana Muffins / Cupcakes Recipe
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    Low-Cal Banana Muffins / Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    29 mins

    15 mins

    14 mins

    Chef #Pedantic Gourmet's Note:

    Is it a muffin or a cupcake? Depends on which way you go: to frost, or not to frost? I opted for no frosting, and instead added a touch of decadence in the form of semi-sweet chocolate chips. A good sweet treat for the morning. I based this on a recipe from Penzeys Spices.

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    Serves: 24



    Units: US | Metric


    1. 1
      Preheat oven to 350.
    2. 2
      Line two 12-cup muffin tins with cupcake papers.
    3. 3
      Sift the flour, baking powder, baking soda, salt and Benefiber, if using, into a large mixing bowl. Sift in the Splenda baking blend (or sugar). Add the softened butter and mashed banana. Using an electric mixer, beat on low for 2-3 minute or until somewhat blended.
    4. 4
      Add the buttermilk (or sour milk), egg substitute, vanilla and cinnamon. Beat on high until well-blended. The batter will be thick and smooth. Fold in chocolate chips, if using.
    5. 5
      Spoon the batter evenly into the cupcake liners, to about 2/3 full. Bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean. Let cool before frosting, if you're going to do that.
    6. 6
      Can be frozen for 1-2 months. Nuke on low power on a paper towel to reheat.

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    Nutritional Facts for Low-Cal Banana Muffins / Cupcakes

    Serving Size: 1 (44 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 116.5
    Calories from Fat 36
    Total Fat 4.0 g
    Saturated Fat 2.4 g
    Cholesterol 10.4 mg
    Sodium 223.3 mg
    Total Carbohydrate 17.8 g
    Dietary Fiber 0.5 g
    Sugars 4.0 g
    Protein 2.1 g

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