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Fabulous Low Sugar Peanut Butter Muffins Made With Splenda

Updated on July 7, 2011

Have a Sweet Treat, Even if You Have to Watch Your Sugar Intake

According to the American Diabetes Association, more than 23 million people in the United States currently have diabetes. This includes both adults and children.

Millions of others in the country have jumped on the low-carb diet bandwagon over the past several years.

So, what are all these sugar-conscious people supposed to do when they get the yearning for something sweet? Do they have to abstain? 

No, not at all! They just have to find recipes for baked goods that will allow them to use sugar substitutes

Why I Came Up With This Recipe

Quite simply, I am the daughter of two diabetics. My mom has Type I Diabetes, and my dad has Type II.

I've always had an interest in baking, and my dad was raised in a home where sweet desserts were a part of everyday living. You know, that good ol' country cooking.

My mom's mom had spent most of her adult life trying to come up with recipes for sweet things using sugar substitutes that my mother could eat - not an easy task in the 1960s, when my mother was growing up. Anyway, I learned early on that sugar substitutes could be used with some measure of success in baking, so I began to experiment on my own.

Splenda Is My Substitute of Choice

I was thrilled when Splenda was introduced to the public in the late 1990s/early 2000s. It is a sugar substitute that truly is made from actual sugar. It is heads and tails above all the other sugar substitutes out there. 

I learned along the way that you absolutely cannot cook with Equal (actually, my grandmother taught me this). It just does not hold up under really high temperatures. Sweet'N Low holds up well under the cooking pressure. It just leaves a horrible aftertaste. My dad was the first one to mention this to me when I first started trying to bake with it, so I quickly stopped. 

Splenda is the only artificial sweetener I've found that tastes great both before and after baking, and it doesn't ruin the final product.

Now, of course, there is the other sugar substitute, Stevia, which is supposed to be good for baking. I've never used it, though, so I can't really comment on its efficacy. 

Okay, Enough Talk Already - Let's Get to Baking

Here is the super-easy, super-delicious recipe.

What you will need:

  • 2 cups all-purpose flour
  • 1/2 cup white Splenda
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup peanut butter*
  • 3 tablespoons butter
  • 2 eggs
  • 1 cup milk**
  • A few tablespoons of brown Splenda
  • A few teaspoons of cinnamon

*I always use Jif peanut butter because it is the only kind of peanut butter my diabetic mother will eat, even though it has more carbs than other brands (for instance, Skippy, and almost any kind of natural peanut butter). I have to agree, Jif does make things taste better, but if you're really looking to cut down the carbs, you want to use another brand.

**I almost always use 2% because that is what we have most often in the house, but if you want to cut the fat content down even more, try 1%, or even vanilla-flavored soy milk, which is really yummy. Also, almond milk would be a good choice because the nutty flavor would complement the peanut butter wonderfully.

Here's What You Do

  1. Preheat your oven to 400 degrees Fahrenheit. Grease or put paper linings into a twelve-cup muffin pan.
  2. Get a large bowl, and put in the flour, white Splenda, baking powder, and salt. Mix this all together. Then add the peanut butter and two tablespoons of the butter. Cut the mixture until it looks coarse and crumby.
  3. Take a smaller bowl and beat the eggs and milk together. Pour this into the large bowl and mix the wet and dry ingredients together until everything is just moistened. Be careful not to over-mix.
  4. Pour the mixture into the muffin cups, filling them no more than two-thirds of the way full. You will probably have a little bit left over.
  5. Bake for about 15-17 minutes (or less), depending on how your oven is. You might want to stick a toothpick in the center to see if they test done. If the toothpick comes out clean, that means the muffins are fully cooked.
  6. Mix the brown Splenda and cinnamon together in a small dish. Melt the leftover butter and brush it over the tops of the muffins. Sprinkle the cinnamon-Splenda mixture evenly over the tops.
  7. Let cool for about 10 minutes, then enjoy.

A Few More Notes

I used creamy peanut butter when I made this recipe, but I think you could use chunky peanut butter just as successfully if you wanted a different texture. 

Also, step 6 is entirely optional. The muffins are great with or without the cinnamon-Splenda topping, but I usually include it because cinnamon is known to have proven health benefits for people with diabetes. 

Happy baking! I hope your family enjoys this recipe as much as mine did (even my two-year-old little girl). 


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    • workingmomwm profile image

      Mishael Austin Witty 6 years ago from Kentucky, USA

      I hope they turn out well for you too, Blair!

    • Blair Rockefeller profile image

      Blair Rockefeller 6 years ago from Atlanta, Georgia

      I love peanut butter. Imay try this with stone ground wheat flour.