Oh these glorious cupcakes/muffins came about as a result of me not being able to sleep due to stressing about moving issues. I was up for hours while the rest of my family slept. I even contemplated just getting up and making them in the middle of the night, but finally did convince myself just to go back to sleep instead. The recipe is all the way at the bottom of this post.
They are sugar-free due to the swapping of brown sugar for mashed bananas. I like to freeze extra bananas to use for baking. If they are sliced in half first, this makes thawing and proportions easier. For this recipe, I needed 1 cup of mashed banana, so about 2-½ bananas.
I swapped out another ½ cup of brown sugar for ½ cup of truvia – a powder made from the leaves of a stevia plant. It naturally has no sugar and no calories – perfect for diabetics or those simply watching their intake of refined sugar.
The batter is a thick one with a lovely peanut butter banana scent.
Alternate your almond milk or milk in three parts with your flour mixture.
This recipe yields about twenty 2-inch cakes. The only sugar in my recipe are the 3 to 4 milk chocolate and peanut butter chips I added on the the top just before baking. These are obviously optional, and do add a sweet and pretty finishing touch.
I modified a cupcake recipe, but due to the addition of banana and removal of sugar the final product tastes much more muffin-like. Make them for yourself and help me decide the final verdict – muffin or cupcake?
But, be warned, these babies go fast – the whole family approved of them. The best part – a dessert I don’t feel guilty about feeding to my already junk-food preferring toddler. She gobbled these up, despite being sick.
With highs in the mid 60s here, we grilled out last night for the first time this year. These muffins/cupcakes were our dessert after a long weekend.
Warm sunshine, bare arms, and blooms.
The grill master is back in action! It most certainly feels like spring around here now.
It was a lovely end to a busy weekend, to just sit on the deck, in a lawn chair, and watch Greta play with her newly cleaned kitchen set.
Sugar-Free Banana Peanut Butter Muffins – makes about 20 2-inch cakes, adapted from The Joy of Cooking, 1974.
Have all ingredients at about 70 degrees. Preheat oven to 350 degrees. Grease or line 20 muffin tins, set aside.
1. Beat until soft: ⅓ cup margarine. Add gradually: 1 cup mashed bananas (about 1 ½ bananas). When these ingredients are light and fluffy, beat and blend in well: ½ cup peanut butter. Combine and beat until light: 2 eggs, ½ cup stevia, 2 teaspoons vanilla.
2. In a separate bowl, stir together: 2 cups all-purpose flour, ½ teaspoon salt, and 2 teaspoons baking powder.
3. Beat the egg mixture into the margarine mixture. Add the flour mixture to the batter in three parts with ¾ cup almond milk.
4. Spoon batter into prepared muffin cups. Fill about ⅔ of the way full. Bake at 350 degrees for about 25 minutes. Allow to cool in pan about 5 minutes, then remove to cool on wire baking racks.