BANANA NUT MUFFINS WITH SPLENDA
This is a recipe that I tweaked for my diabetic husband. He enjoys them everyday as a mid morning snack at work. They have protein and fruit and low in carbohydrates which is really good for his diet.
Provided by wallan2427
Categories Quick Breads
Time 22m
Yield 24 mini muffins, 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix together first 4 ingredients, Sift in next 3 ingredients and mix well. Add nuts. You may need to add an extra teaspoon or two milk if the bananas are not really ripe. I use splenda as my sugar substitute.
- Bake at 350 degrees.
- (may use 1/2 wheat & 1/2 white flour - makes a little more dense in texture).
Nutrition Facts : Calories 326.4, Fat 8.1, SaturatedFat 1.2, Cholesterol 36.7, Sodium 272.3, Carbohydrate 58.2, Fiber 3, Sugar 24.7, Protein 7.2
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ghizlene leshob
[email protected]These muffins are a bit too sweet for my taste. I think I'll use less Splenda next time.
Ali Raza Sansi
[email protected]I love that these muffins are made with Splenda. It makes them a healthier option, but they still taste just as good.
Jannatul Riya
[email protected]These muffins are a great way to start the day. They're filling and satisfying, and they give me a boost of energy.
skhemberi Jsb
[email protected]I've made these muffins several times now and they're always a favorite. They're so easy to make and they always turn out perfect.
Pasilu Prasada
[email protected]These muffins are delicious! I love the banana and nut combination. They're also really moist and fluffy.
Hando Guy123
[email protected]I made these muffins for a bake sale and they were a huge success! Everyone loved them. They're so easy to make and they're a great way to use up overripe bananas.
Albashr Dawood
[email protected]These muffins were a hit with my family! They're moist, flavorful, and not too sweet. I used Splenda instead of sugar, and they still turned out great. I'll definitely be making these again.