Delicious Lower Carb Banana Bread Muffins

Is there a healthier way to prepare Banana Bread?

I was standing in my kitchen pondering this questions the other day, STARVING for something sweet. Due to the fact that I am doing my best to cut sugar and carbs out of my diet as much as possible, I decided to experiment baking with a sugar/Splenda blend.  Zik is always requesting banana bread and luckily I had two very ripe bananas available.  If I kept a constant stock of homemade banana bread in the house, he would be perfectly satisfied. He has been known to eat a whole batch of 12 in just a few days. So I threw myself into experiment mode hoping there would be no distinction in flavor between my regular banana bread recipe and this one.  I am HAPPY to report that the muffins were soft and delicious!!!

I subbed regular flour for whole wheat cake flour and 1/2 of the sugar for Splenda.  I also baked the banana bread in a muffin tin so the portions are easy to control. Subbing JUST these two things dropped the carbs from about 40 grams per muffin to just 28 grams of carbs per muffin.  If you prepare this recipe with 100% Splenda, the carbs drop to 26 grams per muffin.

lower_carb_banana_bread_muffinsLower Carb Banana Bread Muffin Recipe

Makes 12 medium sized muffins.

2 very ripe bananas
1 cup of oil
2 eggs
1/2 cup of organic pure sugar cane
1/2 cup of Splenda
1 Tablespoon of Cinnamon
1 Tablespoon of Vanilla Extract
2.5 cups of Whole Wheat Cake Flour
1 teaspoon of baking soda

Before mixing ingredients, preheat oven to 325 degrees.

Mix together bananas, oil, eggs, sugar, splenda, cinnamon, and vanilla extract.  I like to use my hand mixer, set on a low setting so the bananas mix in but are still a little chunky.

Once everything is evenly combined, mix in all of the baking soda and all of the flour 1/2 cup at a time.  I use my baking spatula or a spoon to mix this.  I chose whole wheat cake flour because the consistency is more like regular bleached flour.  It is finer than many of the other whole wheat flour I have tried and there is not a grainy texture.

Sometimes I pull out the butter, coat the baking pan and dust with flour but usually, I’ll pull out the trusty baking spray.  I LOVE Canola Oil Baking Spray with Flour.  The baked goods just slide out of the pan perfectly with absolutely no sticking.

These yummy little morsels should finish baking in 18-20 minutes (check them by inserting a toothpick, if it comes out clean, they are finished) and I topped them with a little melted butter while they are still hot.  I am not necessarily going to low fat, I’m going for low carb, low sugar.  Leave out the butter and replace the oil with applesauce if you’d like a lower fat version.  Enjoy…we did!!

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