Delicious Japanese croquettes are made from ground beef, mashed potatoes, and onions that are shaped into patties, coated in panko, then deep-fried till golden brown. Delicious to the fullest! They are a tasty snack. I like to cut them into bite-sized pieces so they are simpler to pick up with my fingers. Serve with Tonkatsu sauce, which is sold in Japanese shops and large supermarkets.
| Prep Time: | 5 mins |
| Cook Time: | 18 mins |
| Total Time: | 23 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- ¾ cup granular sucrolose sweetener (such as Splenda®)
- 1 ¼ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 egg whites
- 1 cup mashed ripe banana
- ¼ cup applesauce
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper muffin liners.
- In a large bowl, stir together the flour, sugar substitute, baking powder, baking soda, and cinnamon. In a separate bowl, mix together the egg whites, mashed banana and applesauce. Add the wet ingredients to the dry, and mix until just blended. Fill prepared muffin cups 3/4 full.
- Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Allow muffins to cool in the pan over a wire rack for a little while before tapping them out of the pan.
Reviews
I’ve made these twice to rave reviews from friends. The second time I just used a one 3/4 cup each for the white flour, wheat flour, and sativa to simplify and my friends thought they were better.
The recipe made only 9 muffins but they were very tasty.
I made these and they were amazing! I made them for my diabetic hubby, but even my super picky-eater toddler loved them. I also did a whole egg instead of egg whites, and used the full 3.2-oz of one of my toddlers applesauce pouches. I also threw in some dark chocolate chips. 3 ripened bananas made up the approx 1 cup. They came out super moist. I cooked the whole 18 minutes as the extra applesauce needed some time to bake in. Will be making regularly!
I made this with tips from other reviewers using 1/2 c applesauce, 1 tsp vanilla, 1/2 c vanilla pudding, 1/4 tsp nutmeg, 4 large bananas, and I used all wheat flour only. Baked beautifully in 15 mns. Delicious!
awesome muffins! I made some changes to it based on some comments. I used 4 large bananas to add extra flavor and moisture, and about 3 or 4 teaspoons of vanilla. for convenience, I used Stevia instead of Splenda. I chopped up pecans to put in the muffins and put a whole pecan on top of each muffin. they were super moist and tasty! Everyone loved them!
I did use all purpose flour for the whole thing because i did not have wheat and they came out amazing.I also used unsweetened applesauce, and added 1/2 cup crushed walnuts because they love nuts in their muffins next time I will try the pecans. These were really moist and great flavor.
The first time I made them, I thought they were a bit bland. I added 1/2 teaspoon of vanilla and 1/2 cup of chopped walnuts and they turned out perfect 🙂
I was shocked, as I don’t care for spenda, and a no fat, no sugar muffin seems too good to be true. I used a reviewers advice and used 1 whole egg (as I’m cutting out sugar, not fat). Husband loved these as well, so winner all around! Next time I will add some nuts though!
These are great! I’m not diabetic, just wanted to find a healthy recipe for banana muffins and this one worked out well! The only issue I ran into was that after I had mixed all the ingredients together according to recipe, the batter was a bit dry and thick for a muffin batter. To combat this, I added an extra banana and a few tablespoons of vegetable oil and that did the trick. The muffins cooked perfectly right at 15 minutes and are delicious!
They were very easy to make. My muffin pan was large so the recipe yielded 41/2 muffins. They are delicious.
I changed a few things, I used all whole wheat flour, coconut sugar, whole eggs, apple peach applesauce, and I added chocolate chips to the top. They were really good to be healthy! Super easy, too!
I would add a little less sweetner
I just made this, some with walnuts and some without, since my husband is allergic to walnuts. He really likes them. I did use Splenda for 1/2 of the sugar and then applesauce for the other 1/2 amount. Although it did not brown, they turned out really great. I don’t know why they did not brown but maybe it was the applesauce.
Made this twice already, I don’t have a muffin tin so I make it as a loaf and cut slices/ squares! Sometimes I only make half the recipe and then regret it because of how fast it goes??
Moist and delicious. A great treat for my diabetic hubby!
I used this recipe to make a sugar-free banana bread for my husband, who is a diabetic. I tried many recipes, and this one is by far the best. Not too sweet, with nice texture. Baked it for 50 min at 350 F.
These muffins are AMAZING!!! The only change I made was adding some crushed pineapple (rinsed) to the mix. They are so moist! It’s hard to believe they are so good for you. This will definitely become a regular in my house! Thanks for sharing this wonderful recipe!
My mom is a diabetic and cannot stand sugar free anything. She absolutely loved these muffins. As did the rest of our family. I used a few of the other suggestions and used all regular flour, whole eggs ( which took care of the dryness in the batter) and I added vanilla extract & chopped pecans.
Really like these, especially low carb and calories. I substituted 3/4 cup white flour and 3/4 cup fine whole wheat flour and used yellow raisins, no nuts. Delicious!
I used all whole wheat flour and add 1/2 teaspoon or so of lemon extract and walnuts. The lemon gave them a little zip.
I love this recipe! Nice and fluffy and moist! I substitute some Stevia packets for the Sucralose/Splenda recommendation and add a little more flour. It always turns out great! Sometimes I mix it up by adding mashed mango to the applesauce, or by mixing in nuts, berries, or coconut flakes. I’ve made the recipe as muffins and as a banana nut bread and both are great! Finally a healthy muffin recipe that doesn’t taste like dried cardboard!