Healthy Low Fat Banana Muffins Food

LOW FAT BANANA MUFFIN

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.

LOW FAT BANANA OATMEAL MUFFINS

Steps:

• Preheat oven to 350ºF.
• Apply non-stick spray or line with paper lines a 12-cup muffin pan.
• In a medium sized bowl whisk together oatmeal, flour, wheat bran, baking soda, baking powder, cinnamon and salt.
• In a large bowl, whisk together olive oil, honey and vanilla.
• Stir in mashed bananas with the oil mixture.
• Mix in eggs into oil mixture.
• Add dry ingredients into the wet ingredients and mix until combined.
• Divide batter evenly into the prepared muffin pan and bake in the oven for 30 minutes, or until a toothpick inserted in the center of the bread comes out clean.
• Let the muffins rest in the pan for 5 minutes then remove from pan and place onto a cooling rack to cool.

SKINNY BANANA BREAD MUFFINS

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.

THE ULTIMATE HEALTHY BANANA MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a muffin pan with liners and spray the inside of the liners to prevent sticking.
• In a large bowl, mix together mashed bananas, honey, egg, vanilla, olive oil and milk until well combined. Add in whole wheat pastry flour, baking soda, cinnamon and salt and use a wooden spoon to mix together until the batter is just combined. DO NOT overmix. Fold in ½ cup chopped walnuts.
• Divide batter evenly into muffin liners, sprinkle each muffin with chopped walnuts. Bake for 20-25 minutes or until the toothpick comes out with just a few crumbs attached.
• Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day. Makes 12 muffins.

HEALTHY LOW FAT BANANA MUFFINS

Steps:

• Mash bananas.
• add Splenda and egg.
• add melted butter and juice (any juice you like).
• add dry ingredients and bake at 375 - 20 minutes.

LOW FAT BANANA BRAN MUFFINS

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.

LOW FAT CHOCOLATE CHIP BANANA MUFFINS

Steps:

• Mash bananas.
• Add remaining ingredients except chocolate chips and mix.
• Add chocolate chips and stir (I start with the 1/2 c and add more if it looks like too little.).
• Pour into grased muffin tins and bake at 350 for approx 15-20 minutes (until toothpick comes out clean).

LOW FAT BANANA MUFFINS

Steps:

• Beat The Egg
• Stir in milk and oil.
• stir in rest of ingredients.
• cook in a 400 degree oven for about 20 minutes and make sure to grease the muffin tins!
• feel free to add nuts, chocolate or dried fruit for an extra kick!

LOW FAT BANANA MUFFINS

Steps:

• Preheat oven to 350º F.
• Lightly grease muffin tins or line with paper cups.
• Place bananas, sugar, yogurt, melted butter, vanilla, and eggs together in a large mixing bowl and beat with a wooden spoon until smooth.
• In a second bowl sift together flour, baking powder, baking soda, cinnamon and salt.
• Add dry ingredients to wet and mix until just combines. Do not over-mix, or.the muffins will be tough.
• Fill muffin cups three-quarters of the way full.
• Mix cinnamon and sugar and sprinkle on to the tops of the muffins to your liking.
• Bake in oven for about 25 minutes.
• A toothpick inserted in the center of the muffins will come out clean when they are cooked.
• Remove from the oven and cool before serving.

FAT FREE MINI BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Place all ingredients into a large mixing bowl and mix until just moistened.
• Spoon into lined or nonstick, sprayed mini muffin pan.
• Bake at 350 degrees for 15 minutes.
• Remove muffins from the tray and cool on a wire rack.

MULTI-GRAIN BANANA MUFFINS (LOW FAT, TOO!)

Steps:

• Preheat the oven to 350 degrees.
• Combine the oats and buttermilk in a small bowl; let these sit while you prepare the other ingredients.
• Mix the dry ingredients (including the cinnamon and nutmeg) together in a medium mixing bowl.
• Mash the banana until it's nearly smooth--measure once the fruit is mashed, of course.
• Add the egg, oil, sugar, and vanilla.
• After stirring those together, add in the oat-buttermilk mixture.
• Add the wet ingredients into the dry, stirring just until the dry ingredients are absorbed and no large lumps remain.
• Refrain from over-mixing.
• Grease twelve muffin cups.
• Spoon the batter in, filling the cups evenly to about 2/3 or 3/4 full.
• Bake 25-30 minutes, until the top is slightly springy when gently pushed with a finger.