My Edited Recipe
What to do when you’ve got a few bananas that are too dark to eat.. humm… make muffins! Because I normally don’t do that much baking (5 times a year?), I don’t normally have a lot of required staples in my house. So for this recipe I made some last minute substitutes.
Mix it up!
I mixed up the dry ingredients first: whole wheat flour (it called for white flour but I definitely think whole wheat is always the way to go if you can), rolled oats (I used instant oats here), white sugar (oh you guys KNOW I used Splenda!), baking powder, baking soda (I didn’t have any so the muffins didn’t rise.. but that’s okay, they were dense and nothin’ wrong with dense!), and salt.
Then in a separate bowl I mixed up the “wet” ingredients: egg, milk (Almond Milk since we were all out of FF milk), vegetable oil (I used Applesauce per the Weight Watchers applesauce-for-oil trick!), vanilla extract, and bananas.
It was a thick mix! My arm was tired! 
Here is a photo of my substitutions:
The Subs
These muffins NORMALLY have 200 calories per muffin but the calories for the muffins I made were significanly less because almond milk has half the calories of normal milk, Splenda is virtually zero calorie as opposed to 385 calories for 1/2 cup of sugar, and applesauce is 50 calories for 1/3 cup whereas vegetable oil is around 600 calories! WOO! So I feel like I made them a lot healthier just by making a few alterations!
Baking...
Then I put them into bake. Per batch they only took around 14 minutes. I have a super hot and fast working oven. I don’t know if it’s because it’s new or what but that thing gets it!
Lumpy doesn't mean bad!
They came out nice and textured and smelling very good! I didn’t mash the banana up completely because I like a chunky, fruity thang in my muffins but that’s up to the baker
Nom
The recipe, as I made it, produced about 18 cupcake-sized muffins. I have a muffin tin but I thought I’d rather have 18 mini-muffins (not actual mini muffins but you get it) than 8 normal sized ones. Call me crazy!
The verdict: these are definitely NOT sweet the way that I made them. If you’re like me and you don’t mind a dense and filling muffin with your coffee, then make them my way! With a little spray of butter and cinnamon on top, these are delicious. Taking a bite into a chunk of banana with the taste of cinnamon on top is great! BUT alone, they are not sweet. If you prefer a sweeter muffin, I’d say cut in some brown sugar (the Splenda version, but of course) with the plain Splenda, add cinnamon to the mixture, and use regular milk. The almond milk lowers the calories but it doesn’t have a cook flavor in this muffin. Not bad, but not as full of a flavor as milk has. So there’s my two cents!
The Recipe:
-1 1/2 cups wheat flour
-1 cup rolled oats
-1/2 cup white Splenda
-2 teaspoons baking powder
-1 teaspoon baking soda
-1/2 teaspoon salt
-1 egg
-3/4 cup milk
-1/3 cup applesauce
-1 teaspoon vanilla extract
-1 cup mashed banana (about two bananas)
Directions:
1. Combine flour, oats, Splenda, baking powder & soda, and salt.
2. In a large bowl, beat the egg lightly. Stir in the milk, applesauce and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper baking cups and divide the batter among them.
3. Bake at 400 degrees F for 14 to 18 minutes.
Mmm
A few tips to leave you with:
-I advise to NOT use the paper baking cups as the recipe recommends because after these sat overnight, they wanted to stick to the bottom of the liner. No bueno! However if you are making them with all the proper ingredients, maybe that wouldn’t happen Who knows!
-If you fill your cups fuller, you can definitely turn this recipe into a 12-cupcake tin muffin batch, rather than 18. They will be much fuller and rise very high (if you use baking soda, ahem!).. it’s just up to you. I’d rather have more
With a little fake butter
See that denseness? Yum!
Happy baking
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