Recipe by Doing it Right
I'm into banana recipes lately. I just got done making and eating one of these, and I knew I would have to sit down and share it. Right now, I'm anticipating tomorrow when I will have another one. This is another recipe by Joanna Lund. The diabetic exchanges per serving are: 1 1/2 Starch, 1/2 Fruit and 1/2 Fat. Each serving (muffin) is only 137 calories.
Top Review by ladypit
These are fab! I had 3 cups of lowfat bisquick to use, and tons of bananas in my freezer. I made this as written except I doubled the recipe. My muffin tins are small so I ended up with 24 muffins that are moist and lovely. I'll make these again.
- 354.88 ml Bisquick reduced-fat baking mix
- 59.14 ml pecans, chopped (1 ounce)
- 29.58 ml Splenda brown sugar blend
- 118.29 ml Splenda granular (sugar substitute)
- 1 banana, ripe and mashed (2 medium)
- 1 egg (or equivalent in egg substitute)
- 78.07 ml applesauce (unsweetened)
- 4.92 ml vanilla extract
Directions See How It's Made
- Preheat oven to 400°F.
- Spray 8 wells of a 12 hole muffin pan with butter-flavored cooking spray or line with paper lines.
- In a large bowl, combine baking mix, pecans, brown sugar Splenda and the Splenda.
- In a small bowl, combine bananas, egg, applesauce and vanilla extract.
- Add banana mixture to baking mix mixture.
- Mix gently just to combine.
- Evenly spoon batter into prepared muffin wells.
- Bake for 15-18 minutes or until a toothpick inserted in center comes out clean.
- Place muffin pan on a wire rack and allow to cool for 10 minutes.
- Remove muffins from pan and continue cooling on wire rack.
- HINT: Fill unused muffin wells with water, it protects the muffin pan and ensures even baking.