Banana Nut & Banana Blueberry Muffins {Recipe}

Peter has been BEGGING for banana bread and while I am not a huge fan, I decided to be the super sweet wife and make some last week.

I couldn’t actually make a loaf of banana bread because in my overzealous decluttering and reorganization I banished our loaf pans to storage.

Muffins are quicker to make and easier to eat anyway!

I started with this super easy recipe from Simply Recipes and tweaked it by substituting Splenda for the sugar and yogurt for the butter, then I added walnuts. Sugar content is a concern in our house and of course yogurt is a healthier alternative to butter!

Ingredients

• 3 ripe bananas
• 1/3 cup yogurt
• 1 cup Splenda
• 1 egg
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour
• 1 cup walnuts, chopped

Directions

Preheat the oven to 350°F and grease the muffin tin (I used Baker’s Joy).

1. Mash bananas and mix in yogurt.
2. Add splenda, egg, vanilla, baking soda and salt.
3. Then add flour.
4. Finally add the walnuts.
5. Add mixture to muffin tin (~3/4 full)
6. Bake 15 minutes or until toothpick comes out clean.

Yield: 1 dozen muffins!

I loved how easy these muffins were to make. And I had all the ingredients on hand. Plus muffins take only 1/4 of the baking time of banana bread. Who wants to wait a whole hour when you can bake muffins in 15 minutes!?!

I also made a 2nd batch substituting blueberries for the walnuts and sugar for the splenda. Again with ingredients we had on hand and they turned out fabulous too. They did take a little longer to bake, ~25 minutes.

So whether you are a Splenda fan or sugar fan, this recipe should work for you! I might spoil the boys and add chocolate chips next time!

Linking to Tidy Mom.

Which variation would you like to try?