Lower Fat Banana Nut Chip 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

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 BANANA NUT MUFFINS



Low Fat Banana Nut Muffins image

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

Provided by Becky Austin

Categories     Breads

Time 40m

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 13

1/3 cup vegetable oil
1/3 cup applesauce
1 egg
4 very ripe bananas
2 tablespoons buttermilk
1/4 cup pecans
1/2 cup wheat bran
4 tablespoons flax seed meal
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup Splenda sugar substitute
1/4 cup sugar

Steps:

  • Combine first 8 ingredients in a blender. Mix until bananas and nuts are smooth. Empty mixture from blender into a bowl and stir in remaining ingredients. Mix well. Pour into muffin cups. Bake at 350 for 25 minutes.

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

LOWER FAT BANANA NUT BREAD



Lower Fat Banana Nut Bread image

A tasty banana bread that's also low in fat.

Provided by Julia Oh

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Yield 20

Number Of Ingredients 12

¾ cup fat free sour cream
4 egg whites
¼ cup chopped walnuts
⅓ cup raisins
2 teaspoons baking powder
2 teaspoons baking soda
6 very ripe bananas, mashed
2 tablespoons reduced fat margarine
1 tablespoon vanilla extract
1 teaspoon salt
⅔ cup packed light brown sugar
4 cups unbleached all-purpose flour

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly spray two 8x4x2 inch loaf pans with a non-stick cooking spray.
  • Combine the fat free sour cream, egg whites, vanilla, bananas and margarine and mix on medium speed of electric mixer until smooth, creamy and well blended.
  • Sift the flour, baking powder, baking soda, salt and light brown sugar into the banana mixture. Stir with a spoon until combined. Add more flour if necessary until a thick and rather resistant dough is formed. Fold in the optional nuts and raisins. Mix for 1 minute on the low speed of an electric mixer. Divide dough evenly between the two loaf pans.
  • Bake at 375 degrees F (190 degrees C) until golden and the center tests done. Remove breads from pans immediately and allow to cool on a rack before slicing.

Nutrition Facts : Calories 188 calories, Carbohydrate 38.6 g, Cholesterol 1.6 mg, Fat 1.8 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 0.3 g, Sodium 326.2 mg, Sugar 13.9 g

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