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Low-Cal Banana Muffins / Cupcakes

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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.”
READY IN:
29mins
SERVES:
24
YIELD:
24 muffins
UNITS:
US

Ingredients Nutrition

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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