LIGHT BANANA MUFFINS
Make and share this Light Banana Muffins recipe from Food.com.
Provided by calishannon
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- To prepare cupcakes, combine 1/4 cup granulated sugar and banana; set aside.
- Beat 1/2 cup granulated sugar, butter, and 1 teaspoon vanilla at medium speed of a mixer until well-blended (about 3 minutes).
- Add eggs, 1 at a time, beating well after each addition. Add banana mixture to sugar mixture, beating well.
- Lightly spoon flour into a dry measuring cup; level with a knife.
- Combine flour, baking soda, salt, and nutmeg in a bowl, stirring well with a whisk.
- Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture; mix after each addition.
- Spoon batter into 12 muffin cups lined with paper liners.
- Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Nutrition Facts : Calories 141.8, Fat 4.8, SaturatedFat 2.7, Cholesterol 41.3, Sodium 150.8, Carbohydrate 22.4, Fiber 0.5, Sugar 13.8, Protein 2.5
HEALTHY BANANA BREAD MUFFINS
A banana bread muffin so light, fluffy and tender, you'd never guess it's made with mostly whole-wheat flour. Using very ripe bananas keeps the muffins moist and minimizes the amount of sugar you add.
Provided by Food Network Kitchen
Time 1h20m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a 12-cup muffin pan with paper liners. Whisk together the whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt in a medium bowl.
- Whisk together the coconut oil, brown sugar, maple syrup, vanilla and egg whites in a separate medium bowl until well combined. Stir in the mashed banana. Add the dry ingredients to the wet and stir until combined. Stir in the chopped walnuts if using.
- Fill the lined muffin cups about three-quarters of the way with the batter (a generous 1/4 cup in each; see Cook's Note). Bake on the center rack until a cake tester or toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Let cool 10 minutes, then remove the muffins to a wire rack to cool completely.
LIGHTER BANANA CRUMB MUFFINS
A basic banana muffin with crunchy topping. Fat free! I prefer organic applesauce.
Provided by aradi
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
- Whisk 1 1/2 cup flour, baking soda, baking powder, and salt in a bowl. Beat bananas, 3/4 cup brown sugar, agave syrup, egg, and 1/3 cup applesauce in a separate bowl until thoroughly combined. Stir banana mixture into the dry ingredients to make a smooth batter. Fill muffin cups about 2/3 full of batter.
- Mix 1/3 cup brown sugar, 2 tablespoons flour, and cinnamon in a bowl; stir 1 1/2 teaspoons of applesauce into the mixture until it resembles coarse crumbs. Sprinkle topping over muffins.
- Bake in the preheated oven until lightly golden brown and a toothpick inserted into center of a muffin comes out clean, 18 to 20 minutes.
Nutrition Facts : Calories 177.8 calories, Carbohydrate 41.5 g, Cholesterol 15.5 mg, Fat 0.7 g, Fiber 1.4 g, Protein 2.6 g, SaturatedFat 0.2 g, Sodium 254.6 mg, Sugar 25 g
LIGHTER BANANA MUFFINS
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
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
LOW-FAT BANANA MUFFINS
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
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 :
BANANA CHOCOLATE CHIP MUFFINS (LIGHT)
Kids will ask for more! If you love the mix of banana and chocolate you will love these light muffins! A R. Reisman recipe. I have made this recipe both with plain yogurt and sour cream and they always turn out great.
Provided by Redsie
Categories Quick Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Spray a 12-cup muffin pan with cooking spray.
- In a large bowl and using an electric mixer, beat together bananas, sugar, oil, egg, and vanilla until well mixed.
- In another bowl, stir together flour, baking powder, and baking soda; stir flour mixture into banana mixture.
- Stir in yogurt.
- Fold in chocolate chips.
- Divide among prepared muffin cups.
- Bake in centre of oven for 15 minutes or until a tester inserted in centre of muffins comes out clean.
Nutrition Facts : Calories 153, Fat 6.2, SaturatedFat 1.4, Cholesterol 15.9, Sodium 147.8, Carbohydrate 22.8, Fiber 0.7, Sugar 13.4, Protein 2.3
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