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Calories per serving: 210
1/4 teaspoon light butter
1 1/2 teaspoons ground cinnamon
2 cups all-purpose flour plus
2 tablespoons all-purpose flour
2 teaspoons baking powder
2 tablespoons light butter
3/4 cup SPLENDA® Sugar Blend
1/3 cup SPLENDA® Brown Sugar Blend
8 ounces light vanilla yogurt
1 small ripe banana, mashed
1/2 cup sliced almonds, for garnish
To prepare plantain: Preheat oven to 350 degrees F. Slice skin of plantain and spread teaspoon butter and cinnamon on top. Wrap in aluminum foil and bake for 45 minutes. Allow to cool. Remove from skin and set aside.
To prepare muffins: Sift flour, baking powder and baking soda into small bowl. In large bowl, cream butter and SPLENDA® Sugar Blend and SPLENDA® Brown Sugar Blend. Add eggs, yogurt, vanilla, mashed banana, and plantain.
Fold in flour mixture. Fold in pineapple.
Line muffin pans with paper liners. Fill each liner about 2/3 full. Top with sliced almonds if desired.
Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
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