Patslowfatbananamuffins 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

PAT'S LOW FAT BANANA MUFFINS



Pat's Low Fat Banana Muffins image

These muffins are light and have almost a sponge cakes consistency. (and I don't feel guilty eating them)

Provided by Pat Deslippe

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 10

3 bananas
1 beaten egg
1/3 cup applesauce
2/3 cup artificial sweetener
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/3 cup chocolate chips (optional)
1/3 cup walnuts (optional)

Steps:

  • Mash bananas.
  • Stir in beaten egg.
  • Add applesauce, sweetener and mix well Add flour, soda, baking powder, baking soda, and salt, mix.
  • Add nuts and chocolate chips.
  • Scoop into greased muffin tins.
  • (DO NOT USE PAPER CUPS BECAUSE THESE MUFFINS WILL STICK TO THEM!).
  • Bake 350 oven for 20 minutes.

Nutrition Facts : Calories 94.7, Fat 0.7, SaturatedFat 0.2, Cholesterol 15.5, Sodium 337.4, Carbohydrate 20.2, Fiber 1.3, Sugar 3.7, Protein 2.5

ULTIMATE BANANA MUFFINS



Ultimate Banana Muffins image

My staple go-to recipe for overripe bananas! The key to super moist muffins is to mix the batter until only just combined, and not to over bake.

Provided by Anonymous

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 13

1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 dash ground nutmeg
3 very ripe bananas
½ cup white sugar
⅓ cup butter, melted
¼ cup lightly packed brown sugar
1 egg
1 teaspoon vanilla extract
¼ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
  • Sift flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
  • Mash bananas in a large bowl. Mix in white sugar, melted butter, brown sugar, egg, and vanilla extract. Fold in flour mixture until just combined. Fold walnuts into the batter.
  • Divide batter evenly among the muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Nutrition Facts : Calories 196.1 calories, Carbohydrate 30.7 g, Cholesterol 29.1 mg, Fat 7.4 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 3.6 g, Sodium 286.1 mg, Sugar 15.1 g

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