Prep 15 mins
Cook 14 mins
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.
- 591.47 ml all-purpose flour
- 7.39 ml baking powder
- 4.92 ml baking soda
- 4.92 ml salt
- 19.71 ml Benefiber fiber supplement (optional)
- 177.44 ml Splenda Sugar Blend for Baking or 354.88 ml sugar
- 118.29 ml butter, softened (1 stick)
- 236.59 ml ripe banana, mashed
- 158.51 ml low-fat buttermilk (or 2/3 cup milk mixed with 1 tsp. white vinegar to make sour milk)
- 118.29 ml egg substitute or 2 eggs, beaten
- 4.92 ml pure vanilla extract
- 0.25 ml cinnamon
- 59.14 ml semi-sweet chocolate chips (optional)
- Preheat oven to 350.
- Line two 12-cup muffin tins with cupcake papers.
- 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.
- 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.
- 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.
- Can be frozen for 1-2 months. Nuke on low power on a paper towel to reheat.