Best 6 Banana Nut Muffins With Splenda Recipes

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Do you have an insatiable craving for sweet and fluffy banana nut muffins without compromising your dietary goals? Are you looking for a healthier alternative to satisfy your taste buds? Look no further! In this article, we will guide you through the delightful world of banana nut muffins sweetened with Splenda, a zero-calorie sweetener that doesn't sacrifice taste. We have carefully curated a collection of recipes that cater to various dietary preferences and skill levels, ensuring that everyone can enjoy the goodness of banana nut muffins without any guilt. Whether you're a gluten-free enthusiast, a vegan baker, or simply someone seeking a healthier treat, we have the perfect recipe for you. Get ready to embark on a culinary adventure that combines indulgence and well-being!

Here are our top 6 tried and tested recipes!

BANANA NUT MUFFINS



Banana Nut Muffins image

Tyler Florence's Banana Nut Muffins from Food Network are loaded with banana flavor, as he uses four whole overripe bananas and plenty of pecans for crunch.

Provided by Tyler Florence

Categories     dessert

Time 27m

Yield 12 muffins

Number Of Ingredients 9

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped

Steps:

  • Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
  • In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
  • Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

DIETETIC BANANA NUT MUFFINS



Dietetic Banana Nut Muffins image

These muffins have no sugar and no fat, but are moist and tasty. Instead of regular applesauce, I sometimes use mango-peach to give the muffins more flavor. Great recipe for diabetics! You can use all white flour instead the whole wheat flour, too.

Provided by Bridget

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 23m

Yield 12

Number Of Ingredients 9

1 cup all-purpose flour
½ cup whole wheat flour
¾ cup granular sucrolose sweetener (such as Splenda®)
1 ¼ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 egg whites
1 cup mashed ripe banana
¼ cup applesauce

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper muffin liners.
  • In a large bowl, stir together the flour, sugar substitute, baking powder, baking soda, and cinnamon. In a separate bowl, mix together the egg whites, mashed banana and applesauce. Add the wet ingredients to the dry, and mix until just blended. Fill prepared muffin cups 3/4 full.
  • Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Allow muffins to cool in the pan over a wire rack for a little while before tapping them out of the pan.

Nutrition Facts : Calories 77.1 calories, Carbohydrate 16.7 g, Fat 0.3 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 152.4 mg, Sugar 2.9 g

BANANA WALNUT MUFFINS (SPLENDA)



Banana Walnut Muffins (Splenda) image

I keep flax seed in my refrigerator and grind it at the time of baking, in a coffee grinder I bought just for the flax seed.

Provided by pjssmithmom

Categories     Quick Breads

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1/2 cup ground flax seeds
1/2 cup Splenda granular, sugar substitute
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup wheat germ
1/8 teaspoon salt
1 tablespoon olive oil
2/3 cup milk
2 teaspoons vanilla extract
2 mashed bananas, medium sized, over ripe
1/2 cup walnuts, chopped

Steps:

  • Preheat oven to 350°F
  • Fill 12 muffin cups with paper liners.
  • Stir dry ingredients together.
  • In a separate bowl, mix remaining ingredients, except walnuts.
  • Stir dry ingredients into wet ingredients just until mixed.
  • Fold walnuts into batter.
  • Divide batter between 12 muffin cups.
  • Bake 15 minutes, or until toothpick comes out clean from the center of a muffin.

BANANA NUT MUFFINS WITH SPLENDA



Banana Nut Muffins With Splenda image

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

3/4 cup sugar substitute
1 egg
1 1/2 tablespoons lemon juice
3 bananas
1 1/2 cups white flour
1/4 teaspoon salt
3/4 teaspoon baking soda
1/4 cup milk
1/2 cup walnuts (chopped )

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

BANANA-NUT MUFFINS



Banana-Nut Muffins image

Delicious, moist, and easy to make banana-nut muffins from scratch. I promise your muffins will come out delicious!

Provided by Aisha Williams

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 45m

Yield 18

Number Of Ingredients 12

2 cups all-purpose flour
1 tablespoon ground cinnamon
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
4 overripe bananas, divided
1 cup chopped pecans, divided, or as needed
2 cups brown sugar
¼ cup white sugar
1 ½ sticks unsalted butter, melted and cooled
2 eggs
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
  • Combine flour, cinnamon, baking powder, baking soda, and salt in a large bowl.
  • Mash 2 bananas with a fork in a small bowl so they still have a bit of texture; mix in 1/2 cup chopped pecans.
  • Mash remaining 2 bananas in a separate large bowl. Add brown sugar and white sugar and beat with an electric mixer for 3 minutes. Add melted butter, eggs, and vanilla; mix for 1 more minute. Mix the banana-sugar mixture into the flour mixture until combined. Stir in banana-pecan mixture.
  • Spoon about 1/4 cup of batter into each prepared muffin cup and top with remaining pecans.
  • Bake in the preheated oven until tops spring back when lightly pressed, 16 to 17 minutes; do not overbake. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 296.3 calories, Carbohydrate 44.8 g, Cholesterol 38.5 mg, Fat 12.7 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 5.4 g, Sodium 155.5 mg, Sugar 30.1 g

BANANA NUT MUFFINS



Banana Nut Muffins image

A scattering of chopped nuts adds crunch to these moist, taste-tempting treats. They're the best banana nut muffins I've found. Bet you'll agree. -Neva Starnes, Summerville, Georgia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 6 muffins.

Number Of Ingredients 11

1/4 cup butter, softened
1/2 cup sugar
1 egg
3/4 cup mashed ripe banana
1/2 teaspoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/8 teaspoon ground cinnamon
1/4 cup chopped walnuts

Steps:

  • In a small bowl, cream butter and sugar. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt, baking soda and cinnamon; add to creamed mixture just until moistened. Fold in walnuts. , Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. Bake at 350° for 23-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 278 calories, Fat 12g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 263mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 2g fiber), Protein 5g protein.

Tips:

  • Use ripe bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. If your bananas are not quite ripe, you can speed up the ripening process by placing them in a brown paper bag with an apple.
  • Mash the bananas thoroughly: This will help to ensure that the muffins are evenly mixed and have a smooth texture.
  • Use Splenda instead of sugar: This will help to reduce the amount of calories and carbohydrates in your muffins, making them a healthier choice.
  • Add nuts for extra flavor and texture: Chopped walnuts, pecans, or almonds are all great additions to banana nut muffins.
  • Bake the muffins until a toothpick inserted into the center comes out clean: This will help to ensure that the muffins are cooked through.

Conclusion:

Banana nut muffins are a classic breakfast treat that can be enjoyed by people of all ages. They are easy to make and can be tailored to your own preferences. Whether you like them plain or with nuts, Splenda or sugar, these muffins are sure to be a hit. So next time you are looking for a quick and easy breakfast or snack, give these banana nut muffins a try.

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