Healthy Low Fat Banana Muffins Recipes

Steps:

• Mash bananas.
• add Splenda and egg.
• add melted butter and juice (any juice you like).
• add dry ingredients and bake at 375 - 20 minutes.

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.

Steps:

• Beat The Egg
• Stir in milk and oil.
• stir in rest of ingredients.
• cook in a 400 degree oven for about 20 minutes and make sure to grease the muffin tins!
• feel free to add nuts, chocolate or dried fruit for an extra kick!

Steps:

• Preheat the oven to 350 degrees.
• Combine the oats and buttermilk in a small bowl; let these sit while you prepare the other ingredients.
• Mix the dry ingredients (including the cinnamon and nutmeg) together in a medium mixing bowl.
• Mash the banana until it's nearly smooth--measure once the fruit is mashed, of course.
• Add the egg, oil, sugar, and vanilla.
• After stirring those together, add in the oat-buttermilk mixture.
• Add the wet ingredients into the dry, stirring just until the dry ingredients are absorbed and no large lumps remain.
• Refrain from over-mixing.
• Grease twelve muffin cups.
• Spoon the batter in, filling the cups evenly to about 2/3 or 3/4 full.
• Bake 25-30 minutes, until the top is slightly springy when gently pushed with a finger.

Steps:

• Mash bananas.
• Add remaining ingredients except chocolate chips and mix.
• Add chocolate chips and stir (I start with the 1/2 c and add more if it looks like too little.).
• Pour into grased muffin tins and bake at 350 for approx 15-20 minutes (until toothpick comes out clean).

Steps:

• Preheat oven to 350º F.
• Lightly grease muffin tins or line with paper cups.
• Place bananas, sugar, yogurt, melted butter, 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.
• Mix cinnamon and sugar and sprinkle on to the tops of the muffins to your liking.
• Bake in oven for about 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.

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.