Two Sweet Holiday Recipes Under $0.60 per Serving With Splenda Stevia

Looking to cut back on sugar? Keep things sugar-free but still sweet with recipes using Splenda Stevia this holiday season.

The blueberry muffin recipe makes two dozen, and after a $2.50 Ibotta offer, works out to just $0.57 per muffin. For reference, that's $3.18 less than I'd spend on a muffin at Starbucks.

I've also got a recipe for fudge brownies using Splenda Stevia that my family devours during the Thanksgiving football game (we're Detroit Lions fans, btw). And each of these recipes costs less than $0.60 per serving.

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Why I Like Using Splenda Stevia Sweetener

I like using Splenda® Stevia Sweetener because it's a 100% natural way for me to cut back on sugar in baking while keeping the flavor the same. It stays sweet at high temps, so it's great for baking, and there's no bitter aftertaste.

Plus, the recipes with Splenda Stevia are suitable for people with diabetes — meaning all of my holiday guests can enjoy them. It's a totally non-GMO, calorie- and sugar-free sweetener that can be easily substituted for sugar in desserts, drinks, and more.

Save $2.50 on Stevia with an Ibotta rebate.

You can save $2.50 on Splenda Stevia 9.7-ounce pouches and 9.8-ounce jars with a new Ibotta rebate offer. This offer is valid from Nov. 4 - Dec. 15, 2024. If Ibotta is new to you, learn all about how Ibotta works.

Blueberry Muffins With Splenda Stevia — $0.57 per Muffin

This recipe makes 24 muffins. You can halve it to make a dozen, but they freeze really well. To freeze, let them cool completely; I like to wrap each muffin in a layer of plastic wrap. Then put all the wrapped muffins in a freezer-safe zip-top bag. To thaw, leave them at room temperature overnight, or remove the plastic wrap and pop one in the microwave for 15 - 20 seconds.

Ingredients

• 4 cups all purpose flour ($0.70)

• 4 Tsps baking powder ($0.17)

• 1/2 Tsp baking soda ($0.01)

• 1/2 Tsp salt ($0.01)

• 2/3 cup Splenda® Stevia Zero Calorie Sweetener ($1.47 after Ibotta rebate)

• 4 large eggs ($0.72)

• 2 Tsps vanilla extract ($1.31)

• 1/2 cup plain Greek yogurt ($0.72)

• 1/2 cup milk ($0.14)

• 1/2 cup vegetable oil ($0.66)

• 2 cups fresh blueberries ($7.84)

• Total price: $13.75 for 24 muffins

Directions

1. Preheat oven to 375°F. Line 12 muffin cups with paper liners. Lightly spray liners with nonstick cooking spray.

2. Sift together flour, baking powder, baking soda, and salt in a bowl.

3. In another bowl using an electric mixer, blend Splenda® Stevia Sweetener, oil, and eggs until combined. Mix in vanilla extract.

4. Add eggs one at a time, beating until blended after each addition.

5. Add about half of the flour mixture; beat on low speed until blended. Add milk and blend on low; then add remaining flour mixture and mix just until blended.

6. Mix in Greek yogurt.

7. Fold in blueberries.

8. Spoon batter into prepared muffin pan.

9. Bake for 20 - 22 minutes or until golden. Remove muffins from pan and cool on a wire rack.

10. Repeat steps 8 and 9 for the second dozen.

Fudge Brownies With Splenda Stevia — $0.37 per Brownie

This recipe makes 16 brownies. If you absolutely have to cut them while they're warm (we all do it, it's fine), run a sharp knife under hot water before cutting them into squares. Be sure to wipe your knife clean (and run it under hot water again) between each cut.

Ingredients

• 1 oz dark chocolate ($0.32)

• 1/2 cup almond flour ($1.57)

• 1/2 cup Splenda® Stevia Zero Calorie Sweetener ($1.10 after Ibotta rebate)

• 1/4 cup dark cocoa powder ($0.44)

• 1/2 Tsp baking powder ($0.02)

• 3 large eggs ($0.54)

• 1 Tsp vanilla extract ($0.66)

• 10 Tbsps unsalted butter ($1.33)

• Total Price: $5.98 for 16 brownies

Directions

1. Preheat oven to 350°F. Line a 9” x 7” baking pan with parchment. Soften the butter. Break off 1-ounce dark chocolate (approx. two square pieces) and chop.

2. In a microwave-safe bowl, combine butter and chopped dark chocolate. Microwave for 30 seconds until melted; stir until smooth.

3. In a bowl, combine Splenda® Stevia Sweetener, almond flour, cocoa powder, and baking powder.

4. Bring the eggs to room temperate. In a bowl using an electric mixer, beat eggs until frothy. Add in vanilla extract and chocolate mixture. Mix to blend, then slowly add dry ingredients. Continue mixing on low speed until smooth.

5. Transfer batter to prepared pan and bake for 15 - 20 minutes, until brownies are set but still slightly moist to the touch. Cool before cutting into squares and serving.

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