DIETETIC BANANA NUT MUFFINS
These muffins have no sugar and no fat, but are moist and tasty. Instead of regular applesauce, I sometimes use mango-peach to give the muffins more flavor. Great recipe for diabetics! You can use all white flour instead the whole wheat flour, too.
Provided by Bridget
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 23m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper muffin liners.
- In a large bowl, stir together the flour, sugar substitute, baking powder, baking soda, and cinnamon. In a separate bowl, mix together the egg whites, mashed banana and applesauce. Add the wet ingredients to the dry, and mix until just blended. Fill prepared muffin cups 3/4 full.
- Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Allow muffins to cool in the pan over a wire rack for a little while before tapping them out of the pan.
Nutrition Facts : Calories 77.1 calories, Carbohydrate 16.7 g, Fat 0.3 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 152.4 mg, Sugar 2.9 g
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Anastasija Doroznikova
[email protected]Yum!
Connie Rosener
[email protected]These muffins are so moist and flavorful! I love the combination of banana and nuts. They're also really easy to make, which is a plus.
Rahaf Rafik
[email protected]Meh. They were okay, but not as good as I was hoping. The texture was a bit dry and the banana flavor was not very strong.
Beebee Brooklyn
[email protected]Delicious and easy to make! I used almond milk instead of regular milk and they still turned out great. Will definitely be making these again.
Tirtha Adhikari
[email protected]These muffins are a hit! I've made them several times now, and they always turn out perfectly. They're moist, fluffy, and have the perfect amount of banana flavor. I love that they're also relatively healthy, with whole wheat flour and Greek yogurt.