Sugar Free Cinnamon Topped Banana Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 1/2 cups all purpose flour. (For gluten free, substitute Pamelas gluten free baking mix.)1 tsp Baking powder1 tsp Baking soda1/2 tsp salt3 medium ripe to overripe bananas, mashed1 tsp vanilla (If you need gluten free, be sure your vanilla is Gluten Free)3/4 cup Splenda with Fiber1 egg lightly beaten1/3 cup oil, (I use peanut oil but canola will work fine.)1/3 cup Splenda brown sugar2 tbsp all purpose flour (Or Pamela's gluten free baking mix)1 tsp ground cinnamon1 tsp butter
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
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
Nutritional Info 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
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