Peter has been BEGGING for banana bread and while I am not a huge fan, I decided to be the super sweet wife and make some last week.
I couldn’t actually make a loaf of banana bread because in my overzealous decluttering and reorganization I banished our loaf pans to storage.
Muffins are quicker to make and easier to eat anyway!
I started with this super easy recipe from Simply Recipes and tweaked it by substituting Splenda for the sugar and yogurt for the butter, then I added walnuts. Sugar content is a concern in our house and of course yogurt is a healthier alternative to butter!
- 3 ripe bananas
- 1/3 cup yogurt
- 1 cup Splenda
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups of all-purpose flour
- 1 cup walnuts, chopped
Preheat the oven to 350°F and grease the muffin tin (I used Baker’s Joy).
- Mash bananas and mix in yogurt.
- Add splenda, egg, vanilla, baking soda and salt.
- Then add flour.
- Finally add the walnuts.
- Add mixture to muffin tin (~3/4 full)
- Bake 15 minutes or until toothpick comes out clean.
Yield: 1 dozen muffins!
I loved how easy these muffins were to make. And I had all the ingredients on hand. Plus muffins take only 1/4 of the baking time of banana bread. Who wants to wait a whole hour when you can bake muffins in 15 minutes!?!
I also made a 2nd batch substituting blueberries for the walnuts and sugar for the splenda. Again with ingredients we had on hand and they turned out fabulous too. They did take a little longer to bake, ~25 minutes.
So whether you are a Splenda fan or sugar fan, this recipe should work for you! I might spoil the boys and add chocolate chips next time!
Linking to Tidy Mom.