Low Calorie Low Fatsugarfree Banana Muffins Recipes

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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

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

LOW CALORIE/ LOW FAT/SUGARFREE BANANA MUFFINS



Low Calorie/ Low Fat/SugarFree Banana Muffins image

These muffins are a perfect treat for anyone on a diet!

Categories     Desserts     Brunch     Brunch Desserts     Other     Other Desserts     Low Fat     Low Fat Desserts     Snack     Desserts Snack

Yield 24

Number Of Ingredients 11

__ 1 1/4 cups mashed ripe banana
__ 3/4 cup splenda
__ 2/3 cup buttermilk replacement (3/4 tbsp. vinegar + 2/3 cup nonfat milk)
__ 4 1/2 tablespoons margarine
__ 1/2 teaspoon vanilla extract
__ 2 eggs
__ 2 2/3 cups all-purpose flour
__ 3/4 teaspoon baking powder
__ 1 teaspoon baking soda
__ 1 teaspoon cinnamon
__ 1/4 teaspoon salt

Steps:

  • Preheat oven to 350º F.
  • Lightly grease muffin tins or line with paper cups.
  • Place bananas, splenda, milk, melted margarine, 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.
  • If desired, add a small amount of mini chocolate chips and/or your favorite chopped nuts on top of muffins
  • Bake in oven for about 23-25 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.

Nutrition Facts : Nutritional Info Servings Per Recipe 24 Amount Per Serving Calories

LOW-FAT BANANA MUFFINS



Low-Fat Banana Muffins image

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

2-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup unsweetened applesauce
1 cup sugar
3 egg whites
3 to 4 medium ripe bananas, mashed (about 2 cups)
1 teaspoon vanilla extract

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 :

LOW-CALORIE BANANA CAKE/MUFFINS



Low-Calorie Banana Cake/Muffins image

Make and share this Low-Calorie Banana Cake/Muffins recipe from Food.com.

Provided by honeycheese

Categories     Dessert

Time 45m

Yield 6 muffins, 6 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour, sifted, plus more for pan
1 cup Splenda sugar substitute (the bulk kind for baking)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, at room temperature
1 cup ripe mashed banana
2 tablespoons canola oil
1 1/2 teaspoons vanilla
2/3 cup low-fat buttermilk, at room temperature
cooking spray

Steps:

  • Spray an 8" cake pan with cooking spray, then dust with flour. Invert pan and knock out excess. Reserve.
  • In the bowl of a stand mixer, beat eggs on medium speed with whip attachment until thick and fluffy. This should take several minutes.
  • In the meantime, combine the flour, Splenda, baking soda, baking powder and salt in a sifter, and sift ingredients into a large bowl. Reserve.
  • When eggs are thick and fluffy, add the vanilla and continue to beat for a few moments. Add the Canola oil and continue mixing for 30 seconds.
  • Now, stop the mixer and replace the whip with the paddle attachment. Add the banana puree and mix on low-medium speed until incorporated with egg mixture, about 30 seconds.
  • Finally, lower mixer to stir speed (slowest) and add 1/3 of the flour mixture, then 1/2 of the buttermilk. As soon as these are incorporated (10 seconds?) add another third of the flour mixture and then the rest of the buttermilk. After another 10 seconds, add the remainder of the flour mixture and mix for a few seconds. Then turn the mixer off.
  • Gently spoon the batter into the pan and bake at 350 on the center rack for 20-25 minutes, until a tester inserted in the center comes out dry. Don't overbake!
  • I must say that I have only make this as muffins - the recipe makes 6 large muffins. I have not made this in a cake pan, so I can't say exactly how long to bake it. As muffins, in my oven, 25 minutes has been the magic number. Also, when the muffins are done I let them cool completely in the muffin tin. Then run a knife around the edges to loosen and remove.
  • Another touch I add is a light sprinkling of shreded coconut on top of the batter before placing the tin in the oven. The coconut seems to brown around the time the muffins are ready to come out of the oven.
  • Give it a try.

Nutrition Facts : Calories 296.7, Fat 7, SaturatedFat 1.1, Cholesterol 63.1, Sodium 517.6, Carbohydrate 50.9, Fiber 2.1, Sugar 13.9, Protein 7.7

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