Cheryls Healthy Applesauce Banana Muffins Food
NO-FAT BANANA APPLESAUCE MUFFINS
I got this recipe out of a Gooseberry Patch cookbook and it is one of my stand-by recipes when I am watching my calories and fat. Since I am doing just that right now, thought I would put it on the zaar for easy access and hopefully someone else likes this recipe as good as I do. (I prefer to sub 3/4 of the white flour for whole wheat and use brown sugar instead of granulated sugar. I think fresh nutmeg is the key in this!)
Provided by mammafishy
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Spray a 12-cup muffin pan with non-stick cooking spray.
- Combine the dry ingredients and mix well. In a separate bowl, mix all the wet ingredients. Add together and mix well.
- Pour into muffin tin.
- Bake for 15 - 20 minutes. (My oven baked right around 17 minutes.).
- (Per muffin: 116 calories, no fat).
CHERYL'S HEALTHY APPLESAUCE BANANA MUFFINS
The base for this recipe is from Recipe #151301. Thank you Shelly. I just made it into a more healthier version for my family. I hope you all enjoy them and let me know!
Provided by senseicheryl
Categories Quick Breads
Time 38m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Prepare a 12 cup muffin pan (I use my Pampered Chef Stoneware muffin pan and it works out perfectly; 12 large muffins!).
- Mash bananas in a large mixing bowl. Stir in Splenda.
- Add applesauce and egg whites and beat well.
- Add remaining ingredients and mix well.
- Pour into prepared muffin pan.
- Bake for approximately 28 minutes, or until a toothpick comes out clean.
- Remove from oven and let cool.
- When cool enough, remove muffins and place on wire rack to finish cooling.
- Enjoy!
Nutrition Facts : Calories 138.9, Fat 0.8, SaturatedFat 0.2, Sodium 402.8, Carbohydrate 30.9, Fiber 4.5, Sugar 7.4, Protein 4.7
CHERRY BANANA MUFFINS
These are my own creation, full of flavor and healthier without the butter! As soon as you bite in you get a burst of cherry and banana and they are pretty moist, though firm. I hope you enjoy them! I made half with the coconut on top and half with the pecans and couldn't decide which was better. To get the mandarin orange juice I pureed a can of mandarin oranges (drained of syrup) and just drained them in a sieve. (my son gets the oranges for lunch)
Provided by CulinaryExplorer
Categories Quick Breads
Time 35m
Yield 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Mix all the dry ingredients together in medium bowl.
- Mix wet ingredients together in small bowl.
- Mix mashed bananas into dry ingredients, then add the wet and combine. (do not overmix).
- Stir in cherries.
- Divide batter into lined muffin cups and sprinkle either coconut or pecans on top and lightly press into batter.
- Bake at 350 degrees F. for 25-30 minutes.
APPLESAUCE BANANA MUFFINS
This is a re-make of a recipe I've had forever...A great way to use up that one lingering banana in the fruit bowl, and the substitution of whole wheat flour for part of the regular flour as well as the splenda for part of the sugar makes these a bit healthier than lots of muffins out there. And they're delicious! Makes 2 dozen regular size muffins or 1 dozen regular and 1 dozen minis.
Provided by Knitting Granny
Categories Quick Breads
Time 28m
Yield 24 regular size muffins, 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees.
- Mash banana in a large bowl.
- Add and mix in the applesauce, eggs, milk, brown sugar and sugar substitute.
- Measure and add all the remaining dry ingredients.
- Mix just until all dry ingredients are incorporated, scraping sides and bottom of bowl as needed.
- Fill prepared muffin cups about 2/3 full.
- Bake regular muffins about 22 minutes, mini muffins for about 18 minutes.
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