Peanut Butter Banana Nut Muffins (sort of)

I wanted to make some muffins to grab for breakfast each morning. I was looking for something a little healthier, so I checked out Karen's blog and found these. Karen is great at adapting recipes and making them healthier by using Splenda and whole wheat flour, so I followed most of her changes. She used mini chocolate chips, but I subbed some peanut butter chips and walnuts instead (to make a peanut butter-banana, banana nut combo).Oh yeah, and she remembered to put baking soda in hers. What a rookie mistake I made! Mine didn't rise at all so they don't look very appetizing, but they taste pretty good, and I certainly won't feel as guilty eating these as I would with other muffins out there.

Healthier Banana Nut Muffins
made 15 cupcake-size muffins

1.5 c. mashed fresh banana
2 large eggs
1 c. granulated sugar (I used Splenda)
1/2 c. salted butter, softened
1/2 c. 1% milk (I used skim)
1 tsp baking soda (you really don't want to forget this when baking....)
1 tsp vanilla abstract
1.25 c. whole wheat flour
1.25 c. white flour
1/2 c. mini chocolate chips (I used 1/4 c. peanut butter chips)
1/2 c. chopped pecans (I used 1/4 c. chopped walnuts)

DIRECTIONS:
1. Preheat oven to 350 degrees F.
2. Mix together sugar and butter. Add banana, milk, eggs, vanilla. Slowly add dry ingredients. Add chocolate chips and nuts if desired.
3. Place liners in muffin tins and fill. I baked by cupcake-sized muffins or ~25 min.

(Makes 2 eight inch loaves or 12 large muffins. Cook at 350 degrees until knife comes out clean. 60 minutes for a loaf, 25-35 minutes for large muffins.)

REVIEW:
The substitution of Splenda and whole wheat flour is great in these. And I really liked my peanut butter-banana-nut combo. Maybe next time I can actually follow the recipe. I planned to freeze some of these, and I can just pull them out the night before work for breakfast the next morning.