Best 7 Low Fat Or Fat Free Banana Crunch 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.

BEST FAT-FREE BANANA MUFFINS

Steps:

• Preheat oven to 400℉ (200℃). Spray 12 (2½-inch) muffin cups with cooking spray. In medium bowl combine flour, sugar, baking powder, salt and cinnamon. In large bowl, using a fork or wire whisk, beat egg whites lightly. Stir in mashed bananas, milk and corn syrup. Add flour mixture; stir until well blended. Spoon into prepared muffin cups. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove; cool on wire rack. Fat-Free Banana Quick Bread: Preheat oven to 350℉ (180℃). Spray 2½ x 2½ x 2½-inch loaf pan with cooking spray. Prepare batter as directed above. Pour into prepared pan. Bake 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove. Serve warm or cool on wire rack. Makes 12 servings.

LIGHTER BANANA MUFFINS

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.

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-FAT (OR FAT-FREE) BANANA-CRUNCH MUFFINS

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.

FAT FREE MINI BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Place all ingredients into a large mixing bowl and mix until just moistened.
• Spoon into lined or nonstick, sprayed mini muffin pan.
• Bake at 350 degrees for 15 minutes.
• Remove muffins from the tray and cool on a wire rack.

BANANA NUT CRUNCH MUFFINS (GLUTEN-FREE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 18 miniature muffin cups or line with paper liners.
• Blend oats in a blender until consistency of flour. Add bananas, almond butter, milk, agave nectar, coconut oil, egg, vanilla extract, baking powder, cinnamon, baking soda, and salt to oat flour and blend until batter is smooth. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 25 minutes.