When I started working as a culinary nutritionist for a magazine all the “healthy” recipes we featured were either fat-free or low-fat. To reduce the fat in a baked good you need to increase the sugar and/or add applesauce or pureed prunes. Sounds crazy when you hear it now because everyone is so sugar adverse but, that’s exactly what we did. The result tended to be rubbery with a chewy mouthfeel.
Now food products and recipes work to keep their sugar as low as possible which is not easy when it comes to baking because sugar 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 muffin or cookie with half the sugar that still tastes good. The recipe for these Reduced-Sugar Banana Pecan Muffins is basic enough that you can switch it up with different nuts and add blueberries, wheat germ or flax.
Listen to the companion podcast: Is Stevia Safe for Patients?
- 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.