Delicious Low Cal Banana Muffins Food

SKINNY BANANA BREAD MUFFINS

Skinny Banana Bread Muffins image

SKINNY BANANA BREAD MUFFINS that are so flavorful and moist you would never know they are healthy (er). These banana muffins have no oil, are low sugar, and just over 100 calories each.

Provided by Lauren Allen

Categories Snack

Time 25m

Number Of Ingredients 11

Ingredients

4 bananas (, about 1 1/3 cups, mashed)
1 large egg
1 Tablespoon vanilla extract
3 Tablespoons light brown sugar
2 Tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups all-purpose flour ((white or whole wheat))
2 Tablespoons unsalted butter (, melted)

Steps:

Grease a standard muffin pan (or line with paper muffin liners). Preheat oven to 350 degrees F.
Mash bananas in a mixing bowl. Add egg, vanilla, brown sugar, granulated sugar, and cinnamon and stir well to combine.
In a separate small bowl stir together flour, baking powder, baking soda and salt. Add to banana mixture and stir, just to combine.
Gently stir in melted butter. Don't over-mix the batter.
Spoon the batter into prepared muffin pan and bake for 18-25 minutes. Makes 12 muffins.

Nutrition Facts : Calories 130 kcal, Carbohydrate 24 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 18 mg, Sodium 225 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving

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

Ingredients

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