I made this recipe the first time, just as it is, but without the nuts. I loved it! However, I wanted to make it lower in fat and sugar, and I like muffins better, so I played with the recipe a bit. I tried using different sugar substitutes and found splenda to be the best. This is the new recipe with the adjustments I made: Strawberry-Pineapple-Banana Muffins. Preheat oven to 350. Grease two muffin tins, or line with muffin papers. Use 10 ounces of frozen strawberries (slightly thawed and cut up small); 1/2 (20 ounce) can of crushed pineapple, drained; 4 eggs, beaten; 1 cup applesauce; 2 small well-ripened bananas; 1 1/3 cup splenda; 1/3 cup honey; 1/3 cup sugar; 3 cups whole wheat flour; 1 tsp. baking soda; 1 tsp. salt; 2 tsp cinnamon. I combined all the dry ingredients, and all the wet ingredients, then added the dry to the wet like the original recipe. Bake for 15-20 minutes. They are so moist and delicious!
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I made this recipe the first time, just as it is, but without the nuts. I loved it! However, I...