Banana Muffins (Low Fat)

READY IN: 37mins
Recipe by Crazyhead Cook

Very moist and tasty muffin! The kids love them too! Adapted from a Butter Buster's cookbook by Pam Mycoskie

Top Review by ElectroGirl

I'm trying out banana bread/muffin recipes and this was the second time I've made these. The first time I followed the recipe exactly only I used a pan instead of making muffins. They turned out light, fluffy and moist but they stuck to EVERY SURFACE that touched the batter! The second time I used egg whites. The result was moist but more spongey and solid. I don't know anything about baking, but my guess is the egg whites did that.

Ingredients Nutrition

Directions

  1. Spray 16 muffin cups with nonfat cooking spray.
  2. In a medium bowl combine flour, sugar, baking powder, baking soda, salt and cinnamon.
  3. In a large bowl, using a wire whisk, beat Egg Beaters.
  4. Stir in mashed bananas, milk and corn syrup.
  5. Add flour mixture; stir until blended. Spoon into muffin cups.
  6. Bake at 400°F for 22-25 minutes. Cool 5 minutes in pan. Per sugar serving: 148 cal., 0.6g fat (4%), 0mg chol., 1g fiber, 4g pro., 33g carb., 117mg sod. Per W&L serving: 132 cal., 29g carb. Butter Busters by Pam Mycoskie.

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