Low Fat Banana Muffins Recipes

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LOW FAT BANANA MUFFIN



Low Fat Banana Muffin image

These Low Fat Banana Muffins are sweet, nutty and filled with juicy blueberries. If you love a healthy, grab-and-go breakfast, you need to give these skinny banana muffins a try soon!

Provided by The Worktop

Categories     Breads and Muffins     Breakfast     Brunch

Time 5m

Number Of Ingredients 15

2 cups wheat bran
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon sea salt
1/2 teaspoon ground ginger
1/3 cup dark brown sugar ((light brown sugar is fine too))
1/3 cup granulated sugar
2 large eggs (- room temperature)
1 1/3 cups 2% milk ((semi-skimmed))
1 teaspoon quality vanilla extract
3 small bananas (- mashed (equaling a heaping 1/2 cup / 145 grams))
1/4 cup unsweetened apple sauce
1 cup fresh blueberries
1 teaspoon all-purpose flour (- for tossing the blueberries in)

Steps:

  • Preheat the oven to 400°F / 205°C. Grease a non-stick muffin tin, or line a muffin tin with quality paper. See the tips in the post about preventing this low fat muffin from sticking to the paper.
  • In a large bowl, whisk together the wheat bran, flour, baking powder, salt, cinnamon, and ginger.
  • In a medium bowl, beat together the sugars and eggs using a hand mixer on low speed for about 30 seconds, until everything is mixed. Add in the milk and vanilla extract and beat for 10 seconds on low speed. Add in the mashed bananas and apple sauce, and beat for another 10 seconds until everything is all mixed.
  • Make a well in the dry ingredients and pour in the banana mixture. Using a spatula, fold the ingredients together until the batter is just mixed, being careful not to over mix the batter. Set aside and let stand for 5 minutes.
  • In the meantime, wash and dry the blueberries. Toss the blueberries in the flour so they are lightly coated.
  • Gently fold the blueberries into the batter, reserving a 12-24 blueberries to place on top of the muffins if you desire.
  • Evenly divide the batter into the muffin cups. Place the reserved blueberries on top of the muffins, pushing them in so only the tops of the blueberries are not tucked in the batter.
  • Bake for 10 minutes. Reduce the heat to 350°F / 176°C. Bake another 25 minutes or so, until a toothpick inserted into the muffins come out clean.

Nutrition Facts : Calories 178 kcal, Carbohydrate 39 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 37 mg, Sodium 126 mg, Fiber 6 g, Sugar 18 g, ServingSize 1 serving

LIGHTER BANANA MUFFINS



Lighter Banana Muffins image

This banana bread has no oil, or butter of any sort. It doesn't need it! Because this bread isn't greasy it makes great muffins without the greasy bottoms I have experienced through other recipes. The walnuts are optional.

Provided by Shelby Mendiguren

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 40m

Yield 10

Number Of Ingredients 6

2 eggs, beaten
3 very ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon salt
¾ cup white sugar
1 teaspoon baking soda

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 10 muffin cups.
  • In a medium bowl, combine eggs and bananas. In a separate bowl, mix together flour, salt, sugar and baking soda. Stir banana mixture into flour mixture. Fold in walnuts if desired. Pour batter into prepared muffin cups.
  • Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Nutrition Facts : Calories 194.9 calories, Carbohydrate 42.2 g, Cholesterol 37.2 mg, Fat 1.4 g, Fiber 1.6 g, Protein 4.2 g, SaturatedFat 0.4 g, Sodium 373.3 mg, Sugar 19.5 g

LOW-FAT BANANA MUFFINS



Low-Fat Banana Muffins image

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

2-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup unsweetened applesauce
1 cup sugar
3 egg whites
3 to 4 medium ripe bananas, mashed (about 2 cups)
1 teaspoon vanilla extract

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 :

LOW-FAT (OR FAT-FREE) BANANA-CRUNCH MUFFINS



Low-Fat (Or Fat-Free) Banana-Crunch Muffins image

I found this on Yahoo! health online. Wanted to find a healthy use for some of my aging bananas. It's moist and certainly guilt-free!!!

Provided by spatchcock

Categories     Quick Breads

Time 30m

Yield 24 serving(s)

Number Of Ingredients 10

1 cup all-purpose flour
1/2 cup wheat and barley cereal, nuggets (I substituted 1/2 cup oatmeal here since I didn't have this ingredient)
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 medium ripe bananas, mashed (about a cup)
1/2 cup plain nonfat yogurt
1/4 cup egg substitute (I didn't have these either so I used 1/4 cup of eggs(about an egg and a half)
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F.
  • Spray 24 mini-muffin-pan cups with nonstick cooking spray.
  • In medium bowl, mix first six ingredients.
  • In large bowl, with wire whisk or fork, mix bananas, yogurt, egg substitute (egg) and vanilla well; stir in flour mixture just until moistened.
  • Spoon batter into muffin-pan cups.
  • Bake muffins 20 minutes or until tops are golden and toothpick inserted in center of muffin comes out clean.
  • Remove from muffin-pan cups to wire racks.
  • Serve warm, or cool to serve later!
  • Note: I made these in heart-shaped pans I bought at a local grocery store.
  • This recipe only yielded four heart-shaped cakes when I did that, and I baked them for about 45-50 minutes.

LOW FAT BANANA BRAN MUFFINS



Low Fat Banana Bran Muffins image

Make and share this Low Fat Banana Bran Muffins recipe from Food.com.

Provided by zoo66

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

4 bananas, very ripe
1/2 cup unsweetened applesauce
1/3 cup brown sugar
1/3 cup Splenda granular (or use white sugar if you prefer)
1/3 cup egg white (1 whole egg also works)
3/4 cup skim milk, soured with 1 tbsp white vinegar
1/2 cup mini chocolate chip
2 cups whole wheat flour
1 cup wheat bran
1 teaspoon baking powder (generous)
3/4 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Preheat oven to 375. Spray muffin tin with non-stick spray.
  • In a large bowl, mash bananas. To bananas, add applesauce, sugar, splenda, egg whites, skim milk with vinegar added to it, and chocolate chips.
  • In a separate bowl, mix flour, bran, baking soda, baking powder, and salt.
  • Add dry ingredients to wet, and stir until just combined.
  • Place in muffin tin and bake for 20 - 25 minutes, until lightly browned and knife inserted comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 185.5, Fat 3.1, SaturatedFat 1.5, Cholesterol 0.3, Sodium 229.7, Carbohydrate 39.2, Fiber 5.8, Sugar 15.8, Protein 5.5

FAT-FREE BANANA-PUMPKIN MUFFINS



Fat-Free Banana-Pumpkin Muffins image

This is a recipe I made up to make muffins that were fat-free, so just a little more wholesome. Basically, it's a mix of pumpkin bread and banana bread, but without butter or oil. This recipe is good for adapting to those that do not care about it being fat-free. Adding mini chocolate chips makes the muffins sweeter, but still not too unhealthy.

Provided by ffler

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h

Yield 12

Number Of Ingredients 14

cooking spray
4 large overripe bananas
¾ cup brown sugar
⅔ cup pumpkin puree
⅓ cup egg whites
¼ teaspoon allspice
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon grated orange zest
2 cups whole wheat flour
1 ⅛ teaspoons baking soda
¼ teaspoon salt
1 cup mini chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
  • Mash bananas in a large bowl. Mix in brown sugar, pumpkin, and egg whites.
  • Mix allspice, cinnamon, ginger, cloves, and orange zest together in a small bowl. Set aside 1/2 teaspoon of mixture.
  • Combine whole wheat flour, baking soda, salt, and remaining spice mixture in another large bowl. Slowly add banana-pumpkin mixture and mix until completely moistened. Fold in chocolate chips.
  • Spoon batter evenly into the prepared muffin tin. Place a pinch of reserved 1/2 teaspoon spice mixture on top of each muffin.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 35 to 40 minutes. Leave muffins in their tin for 5 minutes before transferring to a wire rack for further cooling.

Nutrition Facts : Calories 220.2 calories, Carbohydrate 44.1 g, Fat 4.9 g, Fiber 4.9 g, Protein 4.7 g, SaturatedFat 2.7 g, Sodium 216.2 mg, Sugar 22.8 g

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