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    Home » Breakfast

    Lower Sugar Banana Crumb Muffins

    Published: Dec 29, 2013 Last updated: Feb 18, 2019 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Lower Sugar Banana Crumb Muffins

    My very first post from our brand new home 🙂

    This however is not the first thing I have baked/cooked here.  This is my first opportunity to actually make something and photograph it however.  We have been super busy.  We I started moving the day after our closing.  I had the entire week off so I packed up as much as I possibly could from the house and started moving it over.  Making about 2-3 trips a day.  While everything didn't go super smooth, the end result, being in our own home, is with it all.

    This morning I wanted to use up the 3 bananas I had that were getting over ripe.  I have all this SPLENDA® I received when doing the Apple vs. Pumpkin post for Allrecipes.com and SPLENDA®.   I decided to try and redo AR's Banana Crumb Muffin to see how it would turn out using the Brown Sugar Blend in the crumb topping.  As it turned out, it was quite good.  Would I use it again?  Sure would.  So do I recommend trying it yourself if your trying to cut your sugar intake?  Sure would!

    In another day or so I will post my top 10 for 2013.  I was surprised to see that a few of my posts are still in the top 10 from a few years ago!  Please stop back to check it out!  Now I will leave you with the recipe for the Lower Sugar Version of Banana Crumb Muffins.

     

    Lower Sugar Banana Crumb Muffins
    Author: Grumpy's Honeybunch
    Prep time: 7 mins
    Cook time: 18 mins
    Total time: 25 mins
    Serves: 1 dozen
    Ingredients
    • muffin batter
    • 3 large bananas, mashed
    • 1 large egg
    • ½ cup unsalted butter, melted
    • ⅓ plus 2 tablespoons Splenda Sugar Blend
    • 1-½ cups all purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • Topping:
    • ¼ cup Splenda Brown Sugar Blend
    • 1 tablespoon flour
    • 1 tablespoon cold butter
    • ½ teaspoon ground cinnamon
    Instructions
    1. In a medium bowl, mix mashed banana, egg, melted butter and Splenda Sugar blend together. Set aside.
    2. In a medium mixing bowl, combine flour, baking soda, baking powder, and salt. Add banana mixture to flour mixture and stir until just combined (a few dry spots are ok!)
    3. Line muffin tin with paper liners and fill cups about ¾ full with batter.
    4. Using a fork, combined brown sugar blend, flour, butter, and cinnamon until crumbly. Do not over mix. It is ok to have some chunks of butter and some drier brown sugar parts.
    5. Sprinkle topping over muffins. Bake in 375 oven for 15-18 minutes (my oven took 18 minutes). Place on cooling rack to cool slightly before eating! Store leftovers in airtight container.
    3.5.3226

    More Breakfast

    • Peach Muffins with Fresh or Canned Peaches
    • Cranberry Chocolate Chip Muffins
    • Pumpkin Cranberry Chip Muffins
    • Banana Coffee Cake with Praline Topping

    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Patsy K

      December 29, 2013 at 7:24 pm

      I'm playing around with lightening up some of my baked quick breads as well. I haven't baked with Splenda, so it's nice to hear that it works well in order to reduce the amount of sugar in recipes like this...
      Congratulations on moving into your new home! I wish you many years of happiness in your new home!

      Reply
      • honeyb

        December 30, 2013 at 12:27 am

        Thanks Patsy!

        Reply
    2. Pam

      December 29, 2013 at 4:05 am

      They sound delicious and I do need to start making some healthier baked goods.

      Reply
      • honeyb

        December 29, 2013 at 10:19 am

        Barbara & Pam, they turned out very tender and not crumbly. We really enjoyed them!

        Reply
    3. Barbara Bakes

      December 29, 2013 at 3:53 am

      I'm ready for some lighter, healthier baked goods. These sound perfect.

      Reply

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    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

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