Low-Fat Pineapple-Banana and Raisin Muffins

Total Time
35mins
Prep 15 mins
Cook 20 mins

These muffins are very moist because of the pineapple chunks and banana. I used Pineapple Banana Loaf as a base, and made a LOT of substitutions so I figured I'd go ahead and post this! Thanks Katherine in Alberta for a good base recipe for me.

Ingredients Nutrition

Directions

  1. Combine all dry ingredients.
  2. Beat together remaining ingredients in a large bowl until well blended.
  3. Add dry ingredients to wet, stirring until just combined.
  4. Spoon into greased muffins cups, filling them until almost full.
  5. Bake at 350 for 20 minutes.

Reviews

(1)
Most Helpful

I'm putting this in because there are no other reviews. I don't want to knock your recipe since I didn't make it "as-is", but I really didn't understand why for a "low fat" recipe you'd put in 2/3 of a cup of oil?

Anyway, I made them, substituting 1 cup of regular sugar and a tsp of molasses for the splenda, using a couple of xl eggs instead of the egg beaters, skipping the salt because I'm on a low salt diet, using 2 tsp of baking powder because I didn't have any soda, draining the pineapple, skipping the applesauce (didn't have any) and adding 3/4 of a cup of low fat yogurt to get the "batter" to a muffin like consistency, and then topping them with 1 tbsp of sugar mixed with 1/2 tsp of cinnamon. I made 24 muffins about 2/3 or 3/4 full. They took about 40 min at 350f, and came out pretty good.

Anyway, the combo of banana, pineapple, raisins, in a muffin is very good tasting, and the idea of making them low calorie and low fat is good, too, IMO,

thriftee July 02, 2011

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