Banana Walnut Muffins Splenda Recipes

Steps:

• Preheat oven to 350 degrees and spray 9" x 5" loaf pan with cooking spray.
• Combine dry ingredients and set aside.
• In another bowl, combine the rest of the ingredients except the walnuts.
• Pour the wet ingredients into the dry ingredients and mix well.
• Fold in the walnuts and stir until just mixed.
• Pour batter into pan and bake 45-55 minutes or until center is set.

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).

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.

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.

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.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Spread walnuts onto a baking sheet. Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 10 to 15 minutes. Remove from the oven and chop finely when cool enough to handle. Leave oven on.
• Whisk flour, sugar, chopped walnuts, baking soda, and salt together in a large bowl.
• Combine bananas, eggs, melted butter, sour cream, and vanilla extract in a separate bowl. Fold banana mixture into flour mixture until just combined. Scoop batter evenly into the prepared muffin tin.
• Bake until muffins are golden brown on top and tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack. Serve warm or at room temperature.

Steps:

• Preheat oven to 350 degrees F.
• Prepare a medium muffin tin by lining with muffin paper or brushing/spraying with oil.
• Sift flour, baking soda and salt in a bowl and add oat bran, nutmeg and all spice.
• Stir well to combine and set aside.
• Mash banana in a bowl.
• Add apple butter, vanilla, Splenda brown sugar, buttermilk and vegetable oil, stir to combine.
• Pour the wet ingredients into the flour mixture.
• Stir with a wooden spoon until just combined (some of the flour may still remain visible) but do not over mix or the muffins will be tough.
• Fold in the blueberries.
• Spoon batter evenly into prepared muffin tins.
• Put in the middle rack of oven.
• Bake until golden, about 18-23 minutes (or until a tester comes out clean).
• Makes 12 medium muffins.