Like most people these days I’m trying to cut back on the added sugar in my life. I eat a balanced diet and keep lots of fruit around for dessert but I still enjoy sweets like these Banana Pecan Muffins and cookies. Even though there are a plenty of prepared lower sugar items on the market I like baking my own so I can use healthier ingredients like whole-wheat flour and fruit.
Listen to companion podcast: Is it ok to use Stevia?
Sugar is a key ingredient in baking because it helps with texture and browning. The sugar alternative companies found this out a while ago so now mix either stevia or sucralose with sugar. The benefit is a dessert with half the sugar that still tastes good. This muffin recipe is basic enough that you can switch it up with different nuts and add blueberries, wheat germ or flax.
- 2 large bananas
- 1⁄4 cup melted butter
- 1⁄4 tsp salt
- 1⁄2 tsp baking powder
- 1⁄2 tsp baking soda
- 1 egg
- 2 Tbsp Stevia/Sugar Baking Blend
- ½ cup whole-wheat flour
- ½ cup all-purpose flour
- ½ cup chopped pecans
- Preheat oven to 350°F.
- Mash bananas and place in a bowl along with melted butter, salt, baking powder, baking soda, egg, stevia/sugar blend, and flour. Mix to combine. Fold in pecans.
- Spoon muffin batter into 10 muffin cup liners.
- Bake 25 minutes at 350°F.