Searching for a delightful and healthy treat? Look no further than these delectable low calorie banana muffins! With their moist texture, delicate banana flavor, and reduced calorie count, these muffins are the perfect indulgence for those seeking a healthier alternative. Made with wholesome ingredients and a touch of natural sweetness, these muffins are a guilt-free pleasure that will satisfy your sweet cravings while nourishing your body. So grab your aprons and let's embark on a delightful baking journey towards creating these irresistible low calorie banana muffins!
Check out the recipes below so you can choose the best recipe for yourself!
LOW FAT BANANA MUFFIN
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
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 BANANA MUFFINS
My whole family loves these! Although they may seem small (considering the size of muffin we can get in a bakery) but we always add a helping of fruit or yogurt for breakfast. Yummy!
Categories Snacks Low Fat Low Fat Snacks Breakfast Snacks Breakfast
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Grease muffin pan or line with paper muffin liners.
- In medium bowl combine flour, baking powder, baking soda and salt together.
- In separate bowl, combine banana, sugar, egg and vanilla extract. Blend until well mixed. Add applesauce. Slowly combine dry mixture to banana mixture. Blend well.
- Scoop batter into prepared muffin cups. Bake 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool before serving.
- Makes 12 Servings
Nutrition Facts : Nutritional Info Servings Per Recipe 12 Amount Per Serving Calories
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 :
LOW FAT BANANA BRAN MUFFINS
Make and share this Low Fat Banana Bran Muffins recipe from Food.com.
Provided by zoo66
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 185.5, Fat 3.1, SaturatedFat 1.5, Cholesterol 0.3, Sodium 229.7, Carbohydrate 39.2, Fiber 5.8, Sugar 15.8, Protein 5.5
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 (OR FAT-FREE) BANANA-CRUNCH MUFFINS
I found this on Yahoo! health online. Wanted to find a healthy use for some of my aging bananas. It's moist and certainly guilt-free!!!
Provided by spatchcock
Categories Quick Breads
Time 30m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Spray 24 mini-muffin-pan cups with nonstick cooking spray.
- In medium bowl, mix first six ingredients.
- In large bowl, with wire whisk or fork, mix bananas, yogurt, egg substitute (egg) and vanilla well; stir in flour mixture just until moistened.
- Spoon batter into muffin-pan cups.
- Bake muffins 20 minutes or until tops are golden and toothpick inserted in center of muffin comes out clean.
- Remove from muffin-pan cups to wire racks.
- Serve warm, or cool to serve later!
- Note: I made these in heart-shaped pans I bought at a local grocery store.
- This recipe only yielded four heart-shaped cakes when I did that, and I baked them for about 45-50 minutes.
HEALTHIER BANANA CRUMB MUFFINS
These muffins are so tasty. I add extra bananas and decrease the sugar. They are healthier and still good.
Provided by MakeItHealthy
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups or line with muffin papers.
- Mix 1 1/2 cups flour, baking soda, baking powder, and salt in a large bowl. Beat bananas, sugar, egg, and melted butter in another bowl. Stir banana mixture into flour mixture just until moistened. Spoon batter into prepared muffin cups.
- Combine brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Blend in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
- Bake in preheated oven until golden and tops spring back when lightly pressed, 18 to 20 minutes.
Nutrition Facts : Calories 235.1 calories, Carbohydrate 38.7 g, Cholesterol 37.9 mg, Fat 8.1 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 4.9 g, Sodium 352.6 mg, Sugar 18 g
Tips:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Overripe bananas are ideal for this recipe.
- Measure your flour correctly: To ensure your muffins have the right texture, use a kitchen scale to measure your flour. Scooping flour directly from the bag can result in too much flour being used, which can make your muffins dry and dense.
- Don't overmix the batter: Overmixing the batter can develop the gluten in the flour, resulting in tough muffins. Mix the batter until just combined, being careful not to overmix.
- Fill the muffin cups properly: Fill each muffin cup about 2/3 full. This will allow the muffins to rise properly without overflowing.
- Bake the muffins at the right temperature: To ensure your muffins bake evenly, preheat your oven to the correct temperature before baking. The recipe calls for a temperature of 350°F (175°C).
- Check for doneness: Insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done. If it comes out with batter attached, bake the muffins for a few more minutes.
Conclusion:
These low-calorie banana muffins are a delicious and healthy way to start your day or satisfy your sweet cravings. They are packed with flavor and nutrients, making them a great option for a quick breakfast, snack, or dessert. With simple ingredients and easy-to-follow instructions, these muffins are a great choice for bakers of all skill levels. So gather your ingredients, preheat your oven, and get ready to enjoy these delicious and guilt-free muffins!
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