Applesauce Banana Muffins
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.
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READY IN: 28mins
SERVES: 24
YIELD: 24 regular size muffins
UNITS: US
INGREDIENTS
Nutrition- 1ripe banana
- 1 1⁄2
- 2
- 1⁄2
- 1
- 1cup splenda type granulated artificial sweetener
- 1 3⁄4cups whole wheat flour
- 3⁄4cup unbleached flour
- 2
- 1 1⁄2teaspoons baking soda
- 1⁄2teaspoon baking powder
- 1teaspoon cinnamon
- 1⁄2teaspoon ground cloves
- 1⁄2teaspoon allspice
- 1⁄8
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DIRECTIONS
- 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.
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