Ingredientes para 2 Point Banana Muffins
- 1 cup Splenda Granular
- 1 cup (2 sticks) softened unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup skim milk
- 2 cups mashed ripe bananas
- 18 paper liners
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this 2 Point Banana Muffins? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar 2 Point Banana Muffins
- Preheat oven to 350°F (175°C). Line a muffin tin with 18 paper liners.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 cup Splenda (or your preferred sugar substitute) using an electric mixer until light and fluffy.
- Add 2 large eggs and 1 teaspoon of vanilla extract. Beat until thoroughly combined.
- In a separate large bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon baking soda.
- Gradually add half of the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Add 1 cup milk (or buttermilk for extra tang) to the batter.
- Gradually add the remaining dry ingredients, mixing on low speed until just combined.
- Gently fold in 2 cups mashed ripe bananas using a spatula.
- Fill each muffin liner about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the muffins are lightly golden brown.
- Let the muffins cool in the tin for 2 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
15g
Fat
10g
Carbs
5g
