Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Low-Cal Banana Muffins / Cupcakes Recipe
    Lost? Site Map

    Low-Cal Banana Muffins / Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    29 mins

    15 mins

    14 mins

    Chef #Pedantic Gourmet's Note:

    Is it a muffin or a cupcake? Depends on which way you go: to frost, or not to frost? I opted for no frosting, and instead added a touch of decadence in the form of semi-sweet chocolate chips. A good sweet treat for the morning. I based this on a recipe from Penzeys Spices.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 24

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350.
    2. 2
      Line two 12-cup muffin tins with cupcake papers.
    3. 3
      Sift the flour, baking powder, baking soda, salt and Benefiber, if using, into a large mixing bowl. Sift in the Splenda baking blend (or sugar). Add the softened butter and mashed banana. Using an electric mixer, beat on low for 2-3 minute or until somewhat blended.
    4. 4
      Add the buttermilk (or sour milk), egg substitute, vanilla and cinnamon. Beat on high until well-blended. The batter will be thick and smooth. Fold in chocolate chips, if using.
    5. 5
      Spoon the batter evenly into the cupcake liners, to about 2/3 full. Bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean. Let cool before frosting, if you're going to do that.
    6. 6
      Can be frozen for 1-2 months. Nuke on low power on a paper towel to reheat.

    Browse Our Top Dessert Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Low-Cal Banana Muffins / Cupcakes

    Serving Size: 1 (44 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 116.5
     
    Calories from Fat 36
    31%
    Total Fat 4.0 g
    6%
    Saturated Fat 2.4 g
    12%
    Cholesterol 10.4 mg
    3%
    Sodium 223.3 mg
    9%
    Total Carbohydrate 17.8 g
    5%
    Dietary Fiber 0.5 g
    2%
    Sugars 4.0 g
    16%
    Protein 2.1 g
    4%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites