Splenda Sweet Swaps

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Looking for a bit more fiber? Replace all-purpose flour with whole wheat flour in your favorite baking recipe, like this one for Pineapple Plantain Muffins.

Pineapple Plantain Muffins Recipe

Servings Per Recipe: 15

Serving Size: 1 muffin


  • 1 large ripe plantain
  • ¼ teaspoon light butter
  • 1 ½ teaspoons ground cinnamon
  • 2 cups whole wheat flour plus 2 tablespoons whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 tablespoons light butter
  • ¾ cup SPLENDA® Sugar Blend
  • 1/3 cup SPLENDA® Brown Sugar Blend
  • 2 egg whites
  • 1 egg yolk
  • 8 ounces light vanilla yogurt
  • 1 teaspoon vanilla extract
  • 1 small ripe banana, mashed
  • ¾ cup pineapple chunks
  • ½ cup sliced almonds, for garnish


  1. Preheat oven to 350º F.
  2. To prepare plantain: Slice skin of plantain and spread ¼ teaspoon butter and cinnamon on top. Wrap in aluminum foil and bake for 45 minutes. Allow to cool. Remove from skin and set aside.
  3. To prepare muffins: Sift flour, baking powder and baking soda into a small bowl. In a large bowl, cream remaining butter and SPLENDA® Sugar Blend and SPLENDA® Brown Sugar Blend. Add egg whites and yolk, yogurt, vanilla, mashed banana, and plantain.
  4. Fold in flour mixture. Fold in pineapple.
  5. Line muffin pans with paper liners. Fill each liner about 2/3 full. Top with sliced almonds if desired.
  6. Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.

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