Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 71.97 Kcal (301 kJ) | ||
| Calories from fat | 24.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.7g | 4% | |
|---|---|---|---|
| Cholesterol | 19.45mg | 6% | |
| Sodium | 98.59mg | 4% | |
| Potassium | 84.78mg | 2% | |
| Total Carbs | 9.72g | 3% | |
| Sugars | 3.77g | 15% | |
| Dietary Fiber | 0.51g | 2% | |
| Protein | 2.28g | 5% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 29.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 309.39 Kcal (1295 kJ) | ||
| Calories from fat | 104.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.62g | 4% | |
|---|---|---|---|
| Cholesterol | 83.64mg | 6% | |
| Sodium | 423.84mg | 4% | |
| Potassium | 364.48mg | 2% | |
| Total Carbs | 41.77g | 3% | |
| Sugars | 16.21g | 15% | |
| Dietary Fiber | 2.2g | 2% | |
| Protein | 9.78g | 5% | |
| Vitamin C | 2.2mg | 1% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.8mg | 1% | |
| Calcium | 128.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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