Prep 15 mins
Cook 20 mins
These muffins are very moist because of the pineapple chunks and banana. I used Pineapple Banana Loaf as a base, and made a LOT of substitutions so I figured I'd go ahead and post this! Thanks Katherine in Alberta for a good base recipe for me.
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup old fashioned oats
- 1 cup Splenda Sugar Blend for Baking
- 1⁄2 cup Splenda brown sugar blend
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup pineapple chunks in juice
- 3⁄4 cup Egg Beaters egg substitute
- 2⁄3 cup oil
- 1⁄3 cup unsweetened applesauce
- 1⁄4 cup unsweetened applesauce
- 2 cups mashed bananas
- 1 cup raisins
- 2 teaspoons vanilla
- Combine all dry ingredients.
- Beat together remaining ingredients in a large bowl until well blended.
- Add dry ingredients to wet, stirring until just combined.
- Spoon into greased muffins cups, filling them until almost full.
- Bake at 350 for 20 minutes.
I'm putting this in because there are no other reviews. I don't want to knock your recipe since I didn't make it "as-is", but I really didn't understand why for a "low fat" recipe you'd put in 2/3 of a cup of oil?
Anyway, I made them, substituting 1 cup of regular sugar and a tsp of molasses for the splenda, using a couple of xl eggs instead of the egg beaters, skipping the salt because I'm on a low salt diet, using 2 tsp of baking powder because I didn't have any soda, draining the pineapple, skipping the applesauce (didn't have any) and adding 3/4 of a cup of low fat yogurt to get the "batter" to a muffin like consistency, and then topping them with 1 tbsp of sugar mixed with 1/2 tsp of cinnamon. I made 24 muffins about 2/3 or 3/4 full. They took about 40 min at 350f, and came out pretty good.
Anyway, the combo of banana, pineapple, raisins, in a muffin is very good tasting, and the idea of making them low calorie and low fat is good, too, IMO,