Best EVER almost fat free Banana Muffins

"The muffins are so moist and yummy, and virtually fat free. Due to the low fat content they only stay fresh for a day or two, the best way to keep them (if they last that long!) is in the freezer and defrost as neccessary. They are fantastic warm!"
 
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photo by Tea Girl photo by Tea Girl
photo by Tea Girl
Ready In:
25mins
Ingredients:
9
Serves:
12
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ingredients

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directions

  • Preheat oven to 200 degrees (celcius).
  • Grease a 12 capacity muffin pan (and line with muffin cases if you wish).
  • Sift Flour, cinnamon, baking powder and soda into a large bowl.
  • Add sugar and mix dried ingredients well to combine.
  • In another bowl combine mashed banana, egg and skim milk.
  • Whisk banana mixture with a fork until well combined.
  • Gently fold banana mixture and apples into dry ingredients to combine.
  • Pour mixture into prepared muffin pan, bake for 12-15 minutes or until golden and cooked through.
  • *Optional–I make these muffins all the time so for something different, occasionally will add a tablespoon of chopped walnuts– fantastic!

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Reviews

  1. Wow! These are really the best ever muffins I have had without added oil or butter in it. I don't think they will survive long enough to dry out. I couldn't find canned apples, so I just peeled, seeded and chopped a large granny smith and cooked in some water, 1/4 tsp molasses and a few drops of lemon juice and let it cool before making the muffins. I will be making these again, they remind me of my grandma's banana bread but without all the fat. Thanks so much for sharing. :) Made for PAC Autumn '09.
     
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