Best 6 Banana Walnut Muffins Splenda Recipes
Calling all muffin lovers! Get ready to tantalize your taste buds with our delightful Banana Walnut Muffins sweetened with Splenda, a guilt-free indulgence that combines the classic flavors of banana and walnuts with a healthier twist. These delectable muffins are not only easy to make but also pack a punch of flavor and nutrition. With a moist and fluffy crumb, topped with crunchy walnuts and a hint of banana sweetness, these muffins are perfect for breakfast, brunch, or as an afternoon snack.
This recipe collection features two variations of the classic banana walnut muffin recipe: the original version and a gluten-free option, catering to various dietary preferences. Both recipes use Splenda to reduce sugar intake without compromising taste, making them a healthier choice without sacrificing any of the deliciousness. Whether you're looking for a traditional muffin experience or a gluten-free alternative, these recipes have got you covered. So preheat your oven, gather your ingredients, and let's embark on a delightful baking journey together!
BANANA WALNUT MUFFINS (SPLENDA)
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
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
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
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.
BLACK WALNUT BANANA MUFFINS
Absolutely marvelous tasting muffins. I usually make these in the Fall when nuts are fresh and in good supply.
Provided by Steve P.
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 300ºF;.
- Mash bananas in a medium bowl.
- Add sugar, brown sugar, and eggs; mix well.
- Add margarine.
- Stir in flour and baking soda.
- Add buttermilk and Black Walnuts.
- Mix until just moistened.
- Spoon into paper lined muffin tins.
- Bake for 20 minutes.
Nutrition Facts : Calories 289.4, Fat 12.9, SaturatedFat 1.9, Cholesterol 35.4, Sodium 266.3, Carbohydrate 40.2, Fiber 2.7, Sugar 21.1, Protein 5.7
ULTIMATE BANANA MUFFINS
My staple go-to recipe for overripe bananas! The key to super moist muffins is to mix the batter until only just combined, and not to over bake.
Provided by Anonymous
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
- Sift flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
- Mash bananas in a large bowl. Mix in white sugar, melted butter, brown sugar, egg, and vanilla extract. Fold in flour mixture until just combined. Fold walnuts into the batter.
- Divide batter evenly among the muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
Nutrition Facts : Calories 196.1 calories, Carbohydrate 30.7 g, Cholesterol 29.1 mg, Fat 7.4 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 3.6 g, Sodium 286.1 mg, Sugar 15.1 g
BANANA WALNUT MUFFINS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line 24 muffin-tin cups with paper liners. Beat bananas with a mixer on medium speed until mashed. Beat in sugar, oil, and egg until smooth. Reduce speed to low. Add all-purpose and whole-wheat flours, baking powder and baking soda, and salt; beat until smooth. Beat in yogurt and vanilla until combined. Fold in walnuts. Fill muffin liners 3/4 full; bake until a tester comes out clean, 20 minutes.
BANANA-WALNUT MUFFINS
Moist, not overly sweet. Nutty, soft, and not overly dense. A great breakfast on a lazy Sunday.
Provided by SuperSaph
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 304 calories, Carbohydrate 37.2 g, Cholesterol 44.4 mg, Fat 15.7 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 5.7 g, Sodium 189.4 mg, Sugar 16.6 g
Tips:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. If you don't have ripe bananas on hand, you can ripen them quickly by placing them in a paper bag with an apple for a few hours.
- Use a combination of flours: This recipe uses both all-purpose flour and whole wheat flour. The whole wheat flour adds a nutty flavor and extra fiber. If you don't have whole wheat flour, you can use all-purpose flour instead.
- Don't overmix the batter: Overmixing the batter will make your muffins tough. Mix just until the ingredients are combined.
- Don't overfill the muffin cups: Fill the muffin cups no more than 2/3 full. If you overfill the cups, the muffins will rise too much and spill over the sides.
- Bake the muffins until a toothpick inserted into the center comes out clean: This will ensure that your muffins are cooked through.
Conclusion:
These banana walnut muffins are a delicious and healthy snack or breakfast option. They're easy to make and can be enjoyed by people of all ages. The combination of bananas, walnuts, and Splenda makes these muffins a guilt-free treat.
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