I made a new recipe for banana muffins today. I have always been partial to an old family favorite, but this recipe looked so delicious!
It was delicious, but I did a few things wrong that I believe kept this recipe from it’s full potential.
I’m not going to post the recipe myself, but you need to click here to view that recipe. I’m just going to tell you what I did wrong.
1. The recipe called for Splenda. I don’t use Splenda. I figured I’d just substitute sugar and it’d be the same. I am still not sure just how Splenda and sugar compare in sweetness, but 1 cup of sugar was way to much (in my opinion!) for this recipe.
FIX: I think 1/2 cup sugar would work just fine for this recipe.
2. The recipe called for 4 medium bananas. I had 5 small (in my opinion!) bananas that needed to be used. I always think “the more bananas the better” in my other banana muffin recipe, so I figured 5 bananas should be just fine for this recipe. I wasn’t really taking into account that there is also applesauce in this recipe and that adding an extra banana might be over-the-top moist. (It also made it sweeter!)
FIX: Follow the recipe!
3. Somehow I didn’t realize in the recipe that you baked the muffins for 10 minutes before you added the sugar, honey, and cinnamon topping. I added that before baking.
FIX: Read the directions more carefully!
Nonetheless, these muffins were good, albeit really sweet and overly moist. They were good with a nice glass of milk. If you follow the recipe, you should be just fine.