Mar 012010

My husband always asks me to make this muffins…with Splenda, which it is not my favorite since I am not a fan of any kind of artificial sugar. I am a believer of eating everything…in moderation. So with reluctance I baked this muffins anyway, I only substituted part of the white sugar and kept the brown sugar amount intact. The muffins came pretty good and did not have a very noticeable “Splenda” taste. After all, if you are counting the calories this is an easy and simple carrot muffin recipe that can be warmed up in the microwave and served as breakfast. Please note that the Splenda that I used comes in a granular form, and on the label says: “measures cup for a cup like sugar; great for cooking and baking”.

These muffins can be stored in the freezer, just let it sit at room temperature for 5~10 minutes before serving, or place it in the microwave for a few minutes.


1 cup vegetable oil
1 cup brown sugar
1 cup granulated sugar 1/3 granulated sugar
1/3 granulated Splenda
4 eggs
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
3 cups shredded carrot
20 oz crushed pineapple (drained)
½ cup finely chopped walnuts (optional)


In a large bowl blend together the salad oil and the sugars, at this point it seems that the Splenda was not blending well with the other sugars, continue by adding the eggs one at the time beating well at each addition until blended.

In another bowl sift together both flours, salt, baking soda, baking powder, and cinnamon.

Add the flour mixture, about 1/3 at the time to the oil and egg batter, beating just enough to blend. Fold the carrots and then the pineapple into the batter. Add the nuts it desired.

Pour approximately 1 tablespoon into small size bake cups (1 in).

Bake in a pre-heated oven at 350F for 15~20 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Cool the cupcakes out on the rack, let is cool completely.

Makes 24 standard size muffins. By the way, the muffins can be stored in the freezer.

Curiosity Corner Jan 2013
Did you know that Splenda (sucralose) is 600 times sweeter than sugar? Sucralose is an artificial sweetener that is commonly used in cooking and baking due to the high heart stability.

Thank you for stopping by Simple Recipes and have a great week!

  60 Responses to “Carrot Muffins with Splenda”

  1. I’m not a fan of using artificial sugar either, but I do believe everything is worth a try. These muffins looks wonderful and I love that there are so many good fruits and vegetables in them.

  2. I’ve never used artificial sweetener before but they look delicious.

  3. Same here, I’ve never even tried artificial sweetener ! Like you I believe moderation is the key so I’ll use cream, butter, sugar etc, but then eat only a little (and give the rest away). But you’re so sweet (pun intended) to do this for hubby, they look tasty too.

  4. Never heard of splenda before. Wonder why use artificial sugar? But your muffins look delicious with full of flavours.

  5. I’m with you — I don’t like using artificial sweeteners to bake with. Heck, I don’t even like the taste in store-bought products. But I know they’re a godsend for many who are trying to watch their sugar intake.

  6. Ooh carrot muffins sound really good! yummy!

  7. Lovely muffins. I have a good friend who is diabetic, so splenda is the only way I can make desserts for her. It is always a challenge to make something that is healthy for her and tastes good too. I’ll give these muffins a try she would be so delighted to have them.

  8. Sweet, sweet treat, looks delicious and good for you. Great recipe. 🙂

  9. I haven’t tried baking with Splenda yet. I’m not big on artificial sweeteners either but I know it can be a good option for those who can’t do sugar. Your muffins look scrumptious!!

  10. I’ve not heard or use splenda before. Your muffins look great!

  11. I love carrot cakes and muffins. I’ll be making one very soon for my Husband’s birthday party 🙂

  12. Beautiful muffins!! they look georgous too!


  13. I do use Splenda on my grapefruit….but have never used it in baking. Not sure I ever believed it was ounce to ounce the same as sugar. Glad to hear it is. The carrot muffins look delish! I’ll take your hubby’s word for it that they taste as good as they look!

  14. Very interesting! May I ask why your hubby likes Splenda? Good to know that you can’t taste it 🙂

  15. Juliana, those muffins and the photos look phenomenal. My dad is a type 2 I’m thinking of making them for him. Thing is..he’d really want a rich cream cheese frosting goooped on top LOL No doubt these are so moist ,they need nothing but a bite 🙂

  16. I’m not a fan of splenda either but these look tasty!! Great pics


  17. same here, i am not a fan of splenda either… but this is interesting and looks so good. I like your step by step photos too!

  18. I’m not a fan of Splenda myself, but I have a lot of friends who are. This would probably satisfy both of us!

  19. These cupcakes are so pretty, Juliana! I don’t use a lot of Splenda, but I have a good friend is diabetic — I’ll pass this recipe on to her! 🙂

  20. I like to use agave syrup….but I dont know how it would work for a diabetic – these look moist and tasty.

  21. These muffins looks yummy! I have a fresh pineapple at home. Maybe I could use that to make these muffins:D I’ll probably use regular sugar too. Not a big fan of artificial sweeteners too. By the way, your sugar measurements in your ingredient are abit confusing.

  22. Jeannie, sorry about the confusion, I just corrected, instead of adding 1 cup of regular sugar I had 1/3 cup of regular sugar and 1/3 of granulated Splenda. If you want to use only regular sugar, you can use 1 cup or 3/4 if you prefer less sugar since the pineapple adds some sweetness to the muffins as well.

  23. I’ve never had splenda before – but it sounds like a great substitute for people cutting down on sugar? Thanks for the recipe – I’m always on the look out for yummy and healthy treats.

  24. Thanks for the little fact…so you can substitute with all sugar? These look yummy! Best way to eat carrots.

  25. Juliana
    I say it is a great way to have your cake and eat it too! My daughter loves carrot cake but I am always reluctant to make it due to the enormous calorie count; this would be a perfect compromise!

  26. I love the idea of carrot muffins, must make them for my daughter!

  27. This would be perfect for my mom. I can’t eat Splenda because I have a bad reaction to artificial sweetners, but she would love it!

  28. I totally agree with you – if you’re going to have dessert, then have dessert! I would probably just use regular sugar in these but I love the concept. Your new picture presentation method is great also – I love the step-by-step photos.

  29. Your muffins look wonderful and you did a great job on cutting back the sugar. I’m not a big fan of artificial sweeteners, but these are definitely worth a try. Have a great day.

  30. These muffins look yummy, delicious, great recipe 🙂


  31. Hehe, I use all kinds of artificial sugar…but I don’t bake with them, just for my coffee. I love carrot muffins, so long as they are not too sweet! I just had one the other day, and they were amazing…yours look awesome, too!

  32. Lower calories and you’re getting a vegetable! Sounds like a great breakfast to me!

  33. Wow….your carrot muffins look very moist and delicious. I love it.

  34. Carrot pineapple walnut all sound good. Splenda would work well for a diabetic.

  35. i really dislike the taste of splenda in baked goods, but as long as it’s balanced out with some real sugar, i don’t mind. great recipe–the muffins look perfect!

  36. These look delicious! I have used splenda once before for a peanut butter cookie. It was ok, I couldn’t really tell a difference. I just eat those substitutes in moderation. I’ve heard they fool your taste buds (not sure about splenda, maybe just equal and sweet and low). So if you eat them alot, things start to taste funny.

  37. This is one of my favorite muffins, however, I never use artificial sweetener in anything either.

    I’ll be back to explore some more..

  38. i used Splenda a couple of times in my baking before, and you’re right, it doesn’t leave an after taste at all (though I find it more sweet than regular refined sugar).. hmmnnn.. those carrot cake is indeed perfect for breakfast.

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  40. Love the muffins, they look hearty and wonderful!

  41. these are very healthy muffins.perfect for the diabetic members of my family….

  42. Juliana,
    Thank you so much for visiting! I love how you do your photos to look like a scrapbook. I’ve added your RSS to my feed. I’m looking forward to reading your future posts!

  43. hmm I am a bit skeptical with using splenda in baking. I’ll probably bake this for my grandma who’s diabetic!

  44. I’m partial to carrot cake and tiny versions as muffins are adorable and portioned just right! Yumm…

  45. oooh sounds perfect for my breakfast right now! 🙂

  46. My borderline diabetic husband might like this. The muffins look good.:)

  47. Hi juliana your muffins are just splendid !! cheers from France

  48. Although I’ve never used artificial sweeteners before, it’s nice that this recipe is flexible to accommodate such a substitution. I’ve found that reducing the sugar in a lot of recipes really doesn’t reduce the sweetness – instead, it just allows us to taste the other flavors even more! These muffins look like the perfect morning treat or afternoon pick-me-up. 😎

  49. I just made carrot bread recently! Great minds think alike 🙂 I’m definitely interested in trying the splenda version. I love that stuff!

  50. I too am an everything in moderation person. I’ve tried using Splenda but my body rejects it. I always feel sick and as if I am going to faint or something.

  51. These look yummy 🙂 I’m not a big fan of splenda either. My FIL swears by it! I will def be passing this recipe onto him! Maybe good with stevia too?

  52. I’m not crazy about Splenda either- You should check out Stevia in the Raw, which also measures cup for cup like sugar. It’s not as sweet as sugar, in my opinion, and in more bland baked goods (vanilla cake, etc) it has a slight after taste, but it’s still much better than Splenda.

  53. The photos and step-by-step are fabulous. I have never cooked with splenda – although have thought about it for my diabetic father. Your muffins are waiting for me.

  54. I also am a firm believer in eating everything in moderation as well. I’d be up for trying these muffins though!

  55. Interesting. I’d always wondered if you’d get the Splenda taste remaining in baked goods, My aunt is diabetic and I’d love to make something for her one day.

  56. could you please let me know what splenda is, i live in portugal and dont know what that is, unless here is a different name. thnks

  57. Hi Ana, first, thank you for visiting my site…Splenda is a artificial sweetener. I am sure that in Portugal you may be able to find it. Here in US Splenda usually come in yellow packaging. Anyway, I just used Splenda because my husband likes to “watch” his diet, you can use granulated sugar, which I prefer.

  58. I should try those muffins, my husband is diabetic and he would love to have those as a treat!! thanks for sharing!

  59. I have used splenda once in a diabetic dip for apples and oranges but baking with it wiill be a bit different. Since having found out that I have type 2 diabetes I have been trying all sorts of now ways to make my meals and snacks healther not only for me but for my family.

  60. I love the pictures included! Do you have a calorie count? Grams of sugar? Cholesterol? Fat?
    Just wondering if the substitution makes much of a difference health wise.