If you're like other normal people who can stop at one muffin then that little bit of fat won't hurt. But if you're like me and absolutely must have a second otherwise the world will end and the universe will crumble (pun intended) to its knees, then making sure that this muffin is low on fat and sugar is a good idea. Not to mention, my thighs would revolt at just the thought of me eating anything overly fatty. I think the term "thunder thighs" was created just for me.
Anyway, the point is, this is one of my more finer attempts at producing a low fat, low sugar, dairy, egg and nut free breakfast item, dessert, snack thingamiggy. It turned out pretty good, and has none of that "hollow" taste you get with other fat free, sugar free foods. I thought these muffins were delicious, and yes, I didn't stop at one; why do you ask?
Put all your dry ingredients in a bowl except the Splenda sugars. Put those in a separate bowl. Also, set your soy milk and vinegar aside. One of these days I will remember to take a picture of the darn thing. For now, don't be absentminded and flighty like me. Give it 5 minutes to curdle and thicken. Curdle... I'm not sure who invented that word but they obviously had serious issues. It sounds too much like a bodily function. Anyway, moving on...
Take the bowl that has the Splenda sugars in it and add the mashed bananas, applesauce and vanilla. Stir them together.
Then pour in the dry ingredients. Stir again. Do not beat the heck out of it. Notice that I did not use the mixer for this. In my experience (and that means it's my humble opinion so please don't persecute me on behalf of Kitchenaid or Cuisinart or whatever), muffins tend to come out fluffier and more tender when mixed gently by hand, or a silicone spatula in this case. So be gentle, stirring and folding. Add the soy milk that I constantly forget to take a picture of because it's the red headed step child in every recipe, and fold again. Do not over mix; you want to see a few lumps.
Lumps are a good thing. Except in my thighs...
The word lumps is not attractive or appealing, and was probably invented by the same dude who invented the word curdle. But in this case we want lumps in muffins.
Try not to be an airhead like me when it comes to the topping, which I totally forgot to do when I started. Ideally, it should be done before you start the batter. But we don't live in an ideal world now, do we. We live in a world where I have toys strewn everywhere, a husband who turns into a werewolf if he's not fed by the time the clock strikes 1:00, a calendar that's been massacred by appointments that its dates are no longer visible and a government that's constantly demanding a portion of my income like an overgrown teenager.
Just mix the topping ingredients together in a small bowl and have them ready for when you need them. Pretend you did that at the very beginning.
Get your prepared pan, the one you sprayed with some dairy free cooking spray. Please do not use muffin liners, for the love of all that is holy. Muffin liners just don't work on fat free muffins, at least in my experience, and when you try to peel them after cooling, they remove a big chunk of the muffin with them and you end up with half a muffin in your belly and the other half in the garbage. Sacrilege!
Or you would have to take the liner and gnaw at the stuck on muffin bits to get every last crumb while you're family members look at you like you're some over-sized rodent that's escaped from the neanderthal era.
Pour the batter into the muffins cups. You can eyeball it or you can do what I do and use a large cookie scoop. I like them to be equal because I'm obsessive compulsive and a total control freak. I'm convinced that if one muffin was smaller than the rest then the world will break in half, the moon will disintegrate and the universe will be swallowed by solar flares. (Is that even possible?)
This is what they looked like once I poured them in the tray and placed the topping.
Bake them until a toothpick comes out clean. Here's what they look like when they come out of the oven.
When they've cooled a bit, maybe ten minutes... maybe ten seconds... remove from tray and devour.
Here's what they look like on the inside. Don't they just look scrumptious!
Banana Crumb Muffins (Dairy, Egg & Nut Free)
1 1/2 cup whole wheat flour
1/2 cup wheat bran
1 Tbsp baking powder
1 tsp baking soda
3 medium ripe bananas, mashed
1/4 cup unsweetened applesauce
1 1/2 tsp vanilla extract
1/2 cup Splenda Granulated
1/4 cup Splenda Brown Sugar Blend
1/2 cup soy milk plus 1 1/2 tsp vinegar, mixed
1 tsp dairy free margarine
1 tsp unbleached all purpose flour
1/2 tsp ground cinnamon
2 Tbsp Splenda Brown Sugar Blend
Preheat oven to 350 degrees. Lightly coat a 12 cup muffin tray with dairy free cooking spray. Do not use paper liners.
Combine soy milk and vinegar in a glass cup and set aside. Combine topping ingredients in a bowl and set aside. In a medium size bowl combine flour, wheat bran, baking powder and baking soda. In a separate bowl, combine mashed bananas, applesauce and vanilla. Add Splenda sugars and stir with a rubber spatula until well incorporated. Add dry ingredients and stir to moisten. Add soy milk mixture. Stir with a rubber spatula until ingredients come together. Do not over mix. A few lumps are fine.
Pour batter into prepared tray and baked for 25 to 30 minutes or until a toothpick inserted in the centre comes out clean. Cool in pan for 10 minutes, then turn out unto a wire rack to cool completely.
Nutritional Info for original recipe (Per muffin)
Calories 116.87, Total Fat 0.82g, Cholesterol 0mg, Sodium 236.58mg, Potassium 168.91mg, Total Carbohydrates 25.93g, Fiber 2.37g, Sugar 4.1g, Protein 2.61g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.