Low-Cal Banana Muffins / Cupcakes Recipe

Name: Low-Cal Banana Muffins / Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ cups all-purpose flour; 1 ½ teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 4 teaspoons Benefiber fiber supplement (optional); ¾ cup Splenda Sugar Blend for Baking or 1 ½ cups sugar; ½ cup butter, softened (1 stick); 1 cup ripe banana, mashed; ⅔ cup low-fat buttermilk (or 2/3 cup milk mixed with 1 tsp. white vinegar to make sour milk); ½ cup egg substitute or 2 eggs, beaten; 1 teaspoon pure vanilla extract; 1 pinch cinnamon; ¼ cup semi-sweet chocolate chips (optional)

Servings: persons

2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 teaspoons Benefiber fiber supplement (optional)
¾ cup Splenda Sugar Blend for Baking or 1 ½ cups sugar
½ cup butter, softened (1 stick)
1 cup ripe banana, mashed
⅔ cup low-fat buttermilk (or 2/3 cup milk mixed with 1 tsp. white vinegar to make sour milk)
½ cup egg substitute or 2 eggs, beaten
1 teaspoon pure vanilla extract
1 pinch cinnamon
¼ cup semi-sweet chocolate chips (optional)

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.
4
Sift in the Splenda baking blend (or sugar).
5
Add the softened butter and mashed banana.
6
Using an electric mixer, beat on low for 2-3 minute or until somewhat blended.
7
Add the buttermilk (or sour milk), egg substitute, vanilla and cinnamon.
8
Beat on high until well-blended.
9
The batter will be thick and smooth.
10
Fold in chocolate chips, if using.
11
Spoon the batter evenly into the cupcake liners, to about 2/3 full.
12
Bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean.
13
Let cool before frosting, if you're going to do that.
14
Can be frozen for 1-2 months.
15
Nuke on low power on a paper towel to reheat.

1114

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and more.

Yes, Low-Cal Banana Muffins / Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low-Cal Banana Muffins / Cupcakes

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