These Banana Bliss Muffins are a delightful twist on the classic banana muffin recipe, offering a perfect balance of sweetness and texture.
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release easily from the tin.
In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt.
Sifting the dry ingredients can help achieve a lighter texture in the muffins.
In a large bowl, cream together the butter, granulated sugar, and sugar substitute until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Beat in the egg until fully incorporated.
Crack the egg into a separate bowl first to avoid any shell pieces.
Mash the bananas and stir them into the wet mixture.
Use a fork or potato masher to mash the bananas for a smoother texture.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Avoid overmixing to prevent dense muffins.
Divide the batter evenly among the prepared muffin cups.
Use an ice cream scoop for evenly sized muffins.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
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