Low Calorie Low Fatsugarfree Banana Muffins Recipes

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 CALORIE/ LOW FAT/SUGARFREE BANANA MUFFINS

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.

LOW-FAT BANANA MUFFINS

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.

LOW-CALORIE BANANA CAKE/MUFFINS

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.