Love Muffins

Over the years I have made many versions my mother's banana bread and usually tasters ask for the recipes.  As the years roll by I have become increasingly aware of the need to change some of those recipes to healthier versions.  My main health enemy seems to be sugar and I've heard that here in the islands high blood sugar is a definite problem.  I also would like to incorporate more non-wheat carbohydrates into my baked goods.  With these two concerns, I began altering my mother's recipe.  I did not change the butter amount because I like the taste of real butter, but if you have a cholesterol concern by all means use another low cholesterol type of fat. The heart shaped muffin was made in a Wilton silicon cupcake baking mold purchased at Ben Franklin Crafts.  I hope you'll try making this healthy recipe for your love muffin.


1/2 cup butter
1/2 cup Splenda Blend
3 mashed bananas
2 eggs beaten
1/2 cup rolled oats
1/2 cup whole wheat flour
1/2 cup almond flour
1/2 cup coconut flour
1 tsp. baking soda
1/2 tsp salt
1/4 cup chopped dark chocolate
1/4 cup chopped toasted pecans
1/4 cup dried cranberries

Cream the butter and sugar. Add the bananas and beaten eggs.  Mix in the oats and flours. Sift in baking soda and salt. Fold in the chocolate, pecans, and cranberries.  Spoon the dough into a large loaf pan, several smaller loaf pans or a 12 cup muffin tin.  Place the pan(s) in a cold oven and set the temperature to 350 degrees and bake until a knife inserted comes out clean (about 20 minutes for muffins and 1 hour for loaf).
Tip: Toast the pecans in the microwave on high at 10 second intervals.