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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 166.6
  • Total Fat: 7.2 g
  • Cholesterol: 16.7 mg
  • Sodium: 249.0 mg
  • Total Carbs: 26.9 g
  • Dietary Fiber: 5.3 g
  • Protein: 2.6 g

View full nutritional breakdown of Sugar Free Cinnamon Topped Banana Muffins calories by ingredient
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Sugar Free Cinnamon Topped Banana Muffins

Submitted by: MERISSAJOAN

Introduction

With a Yummy, crumbly topping, you'd never guess that these moist muffins are made with Splenda and are packed full of fiber. I make them for a sweet treat for my kiddos, or for a quick breakfast to go on weekdays. You can also add coconut or nuts for a twist on the taste. If you need gluten free, simply substitute the flower for Pamela's baking mix, and be sure to use gluten free Vanilla Extract. With a Yummy, crumbly topping, you'd never guess that these moist muffins are made with Splenda and are packed full of fiber. I make them for a sweet treat for my kiddos, or for a quick breakfast to go on weekdays. You can also add coconut or nuts for a twist on the taste. If you need gluten free, simply substitute the flower for Pamela's baking mix, and be sure to use gluten free Vanilla Extract.
Number of Servings: 12

Ingredients

    1 1/2 cups all purpose flour. (For gluten free, substitute Pamelas gluten free baking mix.)
    1 tsp Baking powder
    1 tsp Baking soda
    1/2 tsp salt
    3 medium ripe to overripe bananas, mashed
    1 tsp vanilla (If you need gluten free, be sure your vanilla is Gluten Free)
    3/4 cup Splenda with Fiber
    1 egg lightly beaten
    1/3 cup oil, (I use peanut oil but canola will work fine.)
    1/3 cup Splenda brown sugar
    2 tbsp all purpose flour (Or Pamela's gluten free baking mix)
    1 tsp ground cinnamon
    1 tsp butter

Directions

Preheat your Oven to 375 degrees.

1) Mix the 1 1/2 cups flour, baking soda, baking powder and salt in a bowl.

2) In another bowl, beat the bananas, white splenda, egg, oil, and vanilla together.

3) Mix the banana mixture into the flour mixture, Stir until incorporated.

4) Spoon into muffin cups.

5) In a small bowl, mix the Brown splenda, the 2 tbsp flour, the cinnamon, and the butter. Mix until the mixture resembles coarse oatmeal and spinkle onto the tops of the muffins.

6) Bake in the Preheated oven for 18 to 20 minutes, or until a toothpick inserted into the muffin comes out clean.

Serving Size: Makes 12 Muffins






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