Diebetic Banana Muffins

    28 minutes

    You'll be amazed how good these muffins taste even though they have no sugar and no fat. You can use all white flour instead the wholemeal flour if you prefer.

    100 people made this

    Serves: 12 

    • 1 cup (125g) plain flour
    • 1/2 cup (125g) wholemeal flour
    • 3/4 cup granular sucrolose sweetener, such as Splenda
    • 1 1/4 teaspoons baking powder
    • 1 teaspoon bicarb soda
    • 1 teaspoon ground cinnamon
    • 2 egg whites
    • 1 cup mashed ripe banana
    • 1/4 cup apple sauce

    Preparation:10min  ›  Cook:18min  ›  Ready in:28min 

    1. Preheat the oven to 190 degrees C. Grease a 12 cup muffin tin or line with paper muffin liners.
    2. In a large bowl stir together the flour, sugar substitute, baking powder, bicarb soda and cinnamon. In a separate bowl mix together the egg whites, mashed banana and apple sauce. Add the wet ingredients to the dry and mix until just blended. Fill prepared muffin cups 3/4 full.
    3. Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Allow muffins to cool in the pan over a wire rack for a little while before tapping them out of the pan.

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    Reviews in English (96)


    Finally a lowfat, sugarfree muffin that tastes like a muffin should! I made these twice this week. Using the 1/2cup wholewheat flour makes them nicer. Also I cut the sugar sub to 1/2cup using part slenda and part brown sugar twin. The last batch I added 2teaspoons of real sugar too. I find this makes the texture and taste better without affecting a diabetic at all. Instead of 2 egg whites, I used 1 whole egg. This still makes each muffin less than 1 gram of fat. Thanks for this recipe.  -  06 Apr 2005  (Review from Allrecipes USA and Canada)


    Hello? This recipe has the word "NUT" in the title, but there are no nuts whatsoever mentioned in the recipe. That's easily remedied, though - I threw in 1/3 cup chopped, toasted pecans and stuck one on the top of each muffin. They rose up beautifully, and tasted very good, but stuck to the paper liners terribly. I think the Splenda is the cause of this - when using another muffin recipe from the Splenda web site, the directions included spraying the paper liners with cooking oil spray. The papers come off the muffins perfectly. I will try this trick the next time I use this recipe.  -  06 Feb 2010  (Review from Allrecipes USA and Canada)


    I added 1/8 cup ground flax seed for fiber and moisture. I could taste the Splenda, but it was not as strong the second day. I would fix them again, but maybe try adding pumpkin instead of applesauce (0 points), some vanilla flavoring, even some fat free sugar free banana instant pudding. Glad I tried the recipe.  -  10 Oct 2005  (Review from Allrecipes USA and Canada)