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).
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.
SINFULLY MOIST BANANA MUFFINS
Super moist recipe. Great for breakfast on the go! Even tastier if you spread some cream cheese on them.
Provided by hekela
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 30m
Yield 17
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 2 muffin tins with cooking spray or line with paper liners.
- Whisk applesauce, mashed bananas, butter, and eggs together in a large bowl.
- Combine flour, white sugar, brown sugar, cinnamon, vanilla extract, baking soda, and salt in a separate bowl. Fold into the applesauce mixture until batter is just combined.
- Divide batter evenly among muffin tins, filling each cup almost full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.
Nutrition Facts : Calories 163.6 calories, Carbohydrate 25.7 g, Cholesterol 36.2 mg, Fat 6.2 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 3.6 g, Sodium 191.6 mg, Sugar 15.3 g
LOW-FAT BANANA OATMEAL CHOCOLATE CHIP MUFFINS
I am now actually "watching" my diet, and in the process am trying to make my favorites in a "low fat" manner. I took my favorite muffin recipes and combined them, made some adjustments and came up with this great recipe. Hope you enjoy them!
Provided by Graybert
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Add sugar to mashed bananas and mix.
- Add beaten egg and mix.
- In a separate bowl mix all dry ingredients.
- Add dry ingredients to the banana mixture and mix well.
- Mix in applesauce.
- Add chocolate chips and Stir.
- Spoon into medium size muffin tin (I use paper muffin cups so they won't stick) and fill 3/4's full.
- Bake for 20-25 minutes at 350.
- Enjoy!
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 :
HEALTHY BREAKFAST OAT BRAN BANANA NUT MUFFINS (NO SUGAR) SUPER S
Healthy muffins with no sugar and good protein. It's an extremely easy recipe, but I added lots of tips to the directions so don't be scared off. I was just being descriptive to help out new cooks (I found that beneficial when I dove into the world of clean eating and leaning to cook). Don't expect a sweet desert muffin, but more of a breakfast muffin with sweetness from the apple pieces. Don't get me wrong, these muffins are DELISH! To make nut-free just substitute the peanut butter for 2 tablespoons of apple sauce or 2 tablespoons of a neutral oil (grapeseed, vegetable, canola)m use raisins or other fruit instead of the walnuts, and regular milk for the almond milk. This recipe is vegetarian, but can be made vegan by omitting the yogurt and using 1/4 cup of apple sauce instead (you can use the applesauce for the oil replacement & yogurt replacement in the same batch) and use egg replacer for the eggs (or 3 tbsp ground flax to 6 tbsp water - mix and let stand 2 minutes). If replacing the egg, add 1/4 cup of moisture in. You can do this in many ways. For example, you can use either fruit (blueberries, strawberries, raspberries, etc.), vegan yogurt, applesauce (yes, more applesauce), more mashed banana, soy/almond/coconut milk or a combination of all of these.
Provided by Rachael Chef1802628
Categories Quick Breads
Time 37m
Yield 12 medium muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees Fahrenheit . Grease or spray your muffin pan if you are not using paper muffin cups.
- Put all the dry ingredients (the first 5 ingredients listed above are all the dry ingredients) into a large mixing bowl and mix with a spoon (doesn't matter what kind of spoon) until well combined.
- Add the chopped gala apple to the large mixing bowl containing all the dry ingredits and give it a quick stir and a couple folds. Don't spend too much time mixing it because it will be mixed again later on in the recipe. Set this bowl aside. It will not be needed again until step 7 of the recipe.
- In a medium mixing bowl, add the almond milk and crunchy peanut butter. Whisk with a fork until the peanut butter is blended with the milk. It doesn't take very long to do. As a note, the substitutions for the peanut butter and almond milk are in the recipe description. If you are using any kind of dried fruit including raisins, then put them in with the wet ingredients now. That way they will start soaking up some liquid and plumping a bit.
- Mix in the Greek yogurt (I use 0% fat to keep the recipe low calorie, but high protein) and the 2 eggs to the medium mixing bowl containing the milky, peanut butter deliciousness. Mix to combine well.
- Add the well-mashed banana to the bowl with the rest of the wet ingredients and mix until combined. Sometimes I break the bananas into chunks and pop them into the Magic Bullet for 2 seconds instead of mashing them because I'm lazy like that. Overripe bananas provide the sweetness to these muffins. Using frozen bananas (defrosted before being mashed) adds a ton of moisture to this recipe. Frozen, overripe bananas are great to have on hand. You can use overripe (not frozen) bananas and this recipe will still work out. It's pretty forgiving that way. Even if you bananas are yellow they will work, but you'll have to try this recipe in the future when you have your frozen overripe bananas ready and you'll see what I mean. It takes it to a whole new level!
- In a circular motion, pour the wet ingredients into the bowl of dry ingredients. Instead of just dumping the wet ingredients in I like to pour it around because apparently too much mixing of muffin batter will make them hard (dense) and starting off with a somewhat even coat of wet on top of dry will allow for less mixing and, therefore, lighter muffins. But, hey, if you want to knock yourself out and dump it all in then go for it! Don't let me cramp your style, but if you do that, then please don't say my muffin recipe leads to dense muffins :).
- Mix with a spoon until the wet and dry ingredients are blended. Try not to stir them too much, but just enough until the ingredients are mixed. Let it stand for roughly 2 to 3 minutes. I like doing this because it gives a little bit of time for the oat bran to moisten up a tiny bit more. I usually set the bowl aside while I get the muffin cups ready. I have a hard time separating those little buggers so by the time the cups are ready it's been about 2 minutes. After the batter sits for just a few minutes, it's now time to start filling the pan which will be described in the step below.
- These muffins don't rise very much. Maybe about a 1/4 inch to a maximum of 1/2 inch. Fill your muffin cups accordingly. I usually get anywhere from 14 to 16 medium muffins. You can get 12 large ones. I'm not fancy so I use a soup spoon and heap it up with batter to fill each cup. I've heard of people using ice cream scoops and go for it if you have one on hand. I don't like doing dishes too much so the soup spoon I used to mix the ingredients words great for me!
- Place the muffin pan on the middle rack and bake at 375 for 20 to 25 minutes or until the tops starts to brown just a tad and a toothpick comes out clean. Make sure to keep an eye on these babies because every oven is different. I put on a timer, but if it hasn't gone off yet and I start smelling them from the next room I'll go take a quick peak.
- Once they are done, remove from the oven. Put the individual muffins onto a cooling rack so that the bottoms do not continue cooking and get hard. The muffin top will have a nice crunch and the inside will be nice and moist with bursts of sweetness coming from the apple pieces. The oat bran will have the consistency of cooked steel oats; a chewy texture. Yum! Now, keep in mind that the integrity of these muffins are to be healthy, so don't be expecting the sweetness and gooey, cakey insides like what you would get out of a chocolate chip muffin or banana bread muffin. If you don't care about the health factor then go ahead and add some chocolate chips and sugars. I won't be offended! I've only used paper muffin cups for this recipe and I found that when I ate them before they cooled that they stuck just a tiny bit to the paper (not too much, though). Later in the evening once they completely cooled they stopped sticking. Just a tip -- .
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