Low-Cal Banana Muffins / Cupcakes |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 48 |
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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. Ingredients:
2 1/2 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
4 teaspoons benefiber fiber supplement (optional) |
3/4 cup splenda sugar blend for baking or 1 1/2 cups sugar |
1/2 cup butter, softened (1 stick) |
1 cup ripe banana, mashed |
2/3 cup low-fat buttermilk (or 2/3 cup milk mixed with 1 tsp. white vinegar to make sour milk) |
1/2 cup egg substitute or 2 eggs, beaten |
1 teaspoon pure vanilla extract |
1 pinch cinnamon |
1/4 cup semi-sweet chocolate chips (optional) |
Directions:
1. Preheat oven to 350.
2. Line two 12-cup muffin tins with cupcake papers.
3. 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.
4. 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.
5. 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.
6. Can be frozen for 1-2 months. Nuke on low power on a paper towel to reheat.
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