Banana Oat Sunflower Seed Muffins Low Fat Recipes
LOW FAT BANANA OATMEAL MUFFINS
Moist and delicious and less than 2.5-grams of fat per serving, these low fat banana oatmeal muffins are baked with honey and can jump start anyone's day.
Provided by Laura Bashar | Family Spice
Categories Breads, Muffins & Scones
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF.
- Apply non-stick spray or line with paper lines a 12-cup muffin pan.
- In a medium sized bowl whisk together oatmeal, flour, wheat bran, baking soda, baking powder, cinnamon and salt.
- In a large bowl, whisk together olive oil, honey and vanilla.
- Stir in mashed bananas with the oil mixture.
- Mix in eggs into oil mixture.
- Add dry ingredients into the wet ingredients and mix until combined.
- Divide batter evenly into the prepared muffin pan and bake in the oven for 30 minutes, or until a toothpick inserted in the center of the bread comes out clean.
- Let the muffins rest in the pan for 5 minutes then remove from pan and place onto a cooling rack to cool.
Nutrition Facts : Calories 134 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 2 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 173 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
BANANA OAT SUNFLOWER SEED MUFFINS, LOW-FAT
I love muffins, any baked goods for that matter, but that has a negative effect on my waist line...so I took a muffin recipe that I found and made some modifications to make it healthier and more body friendly. Here's what I came up with.
Provided by dyve_leighdee
Categories Breads
Time 40m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Combine first 8 ingredients in large bowl.
- Mix well.
- Blend egg beaters, vinilla, banana, and apple sauce until smooth.
- Add banana mixture to dry ingredients.
- Stir until moist.
- Add sunflower seeds.
- Use muffin pan with medium size muffin cups, spray with cooking spray.
- Fill muffin cups 3/4 full.
- Bake for 20 - 25 minutes or until tops spring back when lightly touched.
Nutrition Facts : Calories 112.5, Fat 3, SaturatedFat 0.3, Sodium 77, Carbohydrate 19.7, Fiber 2.7, Sugar 5.5, Protein 3
HEALTHY BANANA OAT MUFFINS
These potassium- and fiber-packed muffins are great as a quick grab-and-go breakfast or after-school snack. Browning the butter adds a nutty, almost caramel-like flavor to the batter and the sour cream ensures that the muffins stay nice and moist.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners.
- Melt the butter in a small skillet set over medium heat, and cook until it starts to bubble and foam, about 5 minutes. Continue cooking, stirring constantly, until the foam subsides and brown specks start to appear, 1 to 2 minutes. Transfer the butter to a medium mixing bowl to cool slightly.
- In a large bowl, combine the flour, 1/2 cup of the oats, the baking powder, salt and baking soda.
- Add the sour cream, sugar and vanilla to the browned butter and whisk. Add the eggs and whisk until combined. Fold the wet ingredients into the dry ingredients and mix until just combined. Then fold in the bananas (don't worry if there are a few lumps).
- Divide the batter evenly among the prepared pan. Sprinkle with the remaining 2 tablespoons oats. Bake until the muffins are light golden and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool in the pan for a few minutes, and then transfer to a wire rack to cool completely.
PUMPKIN OAT SUNFLOWER SEED MUFFINS, LOW-FAT
Make and share this Pumpkin Oat Sunflower Seed Muffins, Low-Fat recipe from Food.com.
Provided by dyve_leighdee
Categories Breads
Time 40m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375F.
- Combine first 8 ingredients in large bowl.
- Use a muffin pan with medium size muffin cups, spray with cooking spray.
- Fill muffin cups 3/4 full.
- Bake for 20 - 25 minutes or until tops springs back when lightly touched.
Nutrition Facts : Calories 124, Fat 2.9, SaturatedFat 0.3, Sodium 136.2, Carbohydrate 22.6, Fiber 4.4, Sugar 2.6, Protein 3.1
LOW-FAT BANANA MUFFINS
If you are watching your diet, you don't have to give up your favorite baked goods; just make them a little lighter. This recipe makes a delicious muffin that you won't even realize what you are missing.-Marcia Lane, Hemet, California
Provided by Taste of Home
Time 30m
Yield 15 muffins.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, baking powder, baking soda and cinnamon. Combine remaining ingredients; stir into dry ingredients just until moistened. Coat muffin cups with cooking spray or use paper liners; fill cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts :
HEALTHY BANANA-OAT MUFFINS
This banana-oat muffin recipe includes good-for-you ingredients like flaxseed, Greek yogurt, applesauce, walnuts and coconut oil. These are very moist, so do not overbake. Try a toothpick test as a gauge.
Provided by Robyn Miller
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 45m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place a rack in the lower third of the oven. Spray a mini muffin pan with cooking spray.
- Combine water and flaxseed meal in a bowl and let sit 5 minutes.
- Meanwhile, whisk flour, oats, brown sugar, and salt together in a bowl and set aside.
- Mix thickened flaxseed, bananas, honey, yogurt, egg, applesauce, coconut oil, and vanilla extract together in a bowl. Stir flour mixture into the banana mixture. Fold in chocolate chips and walnuts.
- Use an ice cream scooper to scoop batter into the prepared muffin tin. Sprinkle cinnamon sugar on top.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean but without overbaking, about 18 minutes.
- Let muffins cool in the pan for 5 minutes. Transfer to a wire rack to cool completely. Freeze if desired.
Nutrition Facts : Calories 139.1 calories, Carbohydrate 22.5 g, Cholesterol 7.3 mg, Fat 5 g, Fiber 2.8 g, Protein 2.7 g, SaturatedFat 2.4 g, Sodium 54.8 mg, Sugar 11.5 g
BANANA AND FLAX SEED MUFFINS
Family favorite. They don't last long. Taste great from the oven. I like to freeze leftovers the same day. Great for breakfast or lunch pails. Freeze ripe bananas until you're ready to do some baking.
Provided by S.Carswell
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 30m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
- Mash bananas in a bowl. Add brown sugar, butter, white sugar, and eggs; mix well. Add all-purpose flour, whole wheat flour, flax seeds, baking soda, and baking powder. Scoop batter into the prepared tins.
- Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.
Nutrition Facts : Calories 240.4 calories, Carbohydrate 38.7 g, Cholesterol 36.9 mg, Fat 8.9 g, Fiber 3 g, Protein 3.7 g, SaturatedFat 4.7 g, Sodium 235.5 mg, Sugar 20.8 g
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