Multi Grain Banana Muffins Low Fat Too Recipes

WHOLE-GRAIN BANANA YOGURT MUFFINS

Whole-wheat flour gives these muffins a rich, nutty flavor that's extra satisfying on fall days. Even though this recipe uses all whole-grain flour, the muffins stay light and tender in texture and delicate in taste. Combining the dry ingredients with a large proportion of wet - bananas, yogurt, oil and honey - keeps these from being dry and heavy. Plus, the acidity of yogurt and honey help mellow out the tannic taste of whole wheat. Because these muffins are so tender, their flat tops crack a bit instead of doming. You can adorn them and add crunch by sprinkling with oats, seeds, chopped nuts, grated coconut or cacao nibs before baking.

Provided by Genevieve Ko

Categories breakfast, brunch, quick breads, dessert

Time 30m

Yield 12 muffins

Number Of Ingredients 12

Whole-Grain Banana Yogurt Muffins image

Steps:

Heat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners or generously grease (with nonstick cooking spray or butter).
In a large bowl, whisk the flour, baking powder, baking soda, cinnamon and salt. In a medium bowl, whisk the bananas, yogurt, egg, brown sugar, oil and honey until just smooth.
Pour the wet ingredients into the dry and gently stir with a silicone spatula just until no streaks of flour remain. Divide the batter evenly among the muffins cups. Sprinkle on toppings if you'd like.
Bake until a toothpick inserted into a center muffin comes out clean, 20 to 23 minutes.
Cool in the tin on a rack for 5 minutes, unmold and cool completely or serve warm.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 157 milligrams, Sugar 18 grams, TransFat 0 grams

Ingredients

1 1/4 cups/150 grams whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup mashed ripe bananas (from about 2 large bananas)
1/2 cup/120 milliliters plain whole-milk yogurt
1 large egg
1/2 cup/110 grams packed light brown sugar
1/4 cup/60 milliliters neutral oil, such as grapeseed or canola
1/4 cup/60 milliliters honey
Old-fashioned oats, seeds, chopped nuts, grated coconut or cacao nibs, for sprinkling (optional)

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

Dietetic Banana Nut Muffins image

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

Ingredients

1 cup all-purpose flour
½ cup whole wheat flour
¾ cup granular sucrolose sweetener (such as Splenda®)
1 ¼ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 egg whites
1 cup mashed ripe banana
¼ cup applesauce

HEALTHY WHOLE WHEAT BANANA MUFFINS (LOW SUGAR AND OIL FREE)

A delicious, simple base recipe for super moist, whole wheat banana muffins made with less sugar and no oil! I made mine with walnuts and cranberries. Makes 12 muffins.

Provided by theforeignland

Categories Quick Breads

Time 30m

Yield 12 muffins, 6-8 serving(s)

Number Of Ingredients 14

Healthy Whole Wheat Banana Muffins (Low Sugar and Oil Free) image

Steps:

Preheat oven to 350 deg F/180 deg Celsius.
Prep a muffin tray with muffin liners or grease well, and set aside.
In a medium bowl, sift in the whole wheat flour. Add in oat bran, sugar, baking powder and salt. Whisk well and set aside.
In a large bowl, add in your bananas and mash them up if you have not already done so with your whisk or the back of a fork. Add in one egg and mix well. Add the milk, water, vanilla extract and lemon juice and beat the mixture well.
Add the dry ingredients to the wet, first using a whisk to incorporate the batter. Switch to a spatula or a wooden spoon and mix the batter. DO NOT OVERMIX.
At this point, you can fold in your add-ins. I added in cranberries and walnuts, but you could probably do any other combination of fruits/nuts.
Spoon the mixture into your greased/lined muffin tins. Bake in your preheated oven until a toothpick to the center comes out clean, or the tops are golden brown (but not burnt!), approximately 20 minutes.
Allow muffins to cool before serving.

Nutrition Facts : Calories 289.2, Fat 8.4, SaturatedFat 1.2, Cholesterol 31.5, Sodium 333.3, Carbohydrate 51, Fiber 6.2, Sugar 19.7, Protein 8.1

Ingredients

1 1/2 cups whole wheat flour
1/4 cup oat bran
1/4 cup tbsps granulated sugar
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large bananas, mashed (about 1 cup)
1 egg
1/4 cup low-fat milk
1/4 cup water
1 teaspoon vanilla extract
1 teaspoon lemon juice
3/4 cup cranberries
1/2 cup walnuts, chopped