By MsSally on November 25, 2008
Photo by kindcook
Photo by kindcook
"This is my alteration of a Taste of Home recipe, made with handy ingredients. The result is a moist flavorful muffin, not too sweet, but just right for our tastes. High in fiber and low-fat. What else could you want."
Serving Size: 1 (88 g)
Servings Per Recipe: 12
"Oh mmmm, these muffins are sooo good! They are moist, tasty and very satisfying! Loved how easy and quick these were to put together and how awesome they tasted! The wintery spices go great with the banana! YUM!
I only made 1/4 the recipe for just my sis and me ending up with 4 nicely sized muffins. As my bananas were very ripe I left out the sugar and instead of a commercial egg sub, I used applesauce. That worked out really well.
THANK YOU SO MUCH for sharing this definite keeper with us, MsSally! Ill make these again for sure!
Made and reviewed for I Recommend Tag Game and the fruit event in the photo forum July 2011."
"I have tried several low fat Banana muffins and they usually are so dry. I made these and changed a few ingredients. I'm on Weight Watchers and I just could not find a banana buttermilk muffin that sounded good and low in fat & calories. The ingredients that I used were canola oil instead of applesauce because I had no applesauce and used 1 regular egg instead of a egg substitute and I added 1 cup semi-sweet chocolate chips and these were wonderful. Nice and moist,had to watch the timer as I made jumbo muffins (about 8) and they took about 22 minutes to bake,keeping a eye on them. I use a cake tester to check them to make sure they are done completely. Do not over mix the batter just enough to get all ingredients mixed up. Definitely will be making these again. I put 4 in freezer to pull out when I'm craving something good to eat! Key to moist muffins is not to over bake them,keep a watch on them on the last few minutes. Don't know how many WW points these are but you have to treat yourself once in awhile."
"No-one would guess that these deliciously moist and flavoursome muffins are so low in fat. I made mine exactly to the recipe, except for using an egg rather than egg substitute, and I'll certainly be making them again! The free-range eggs I get direct from a workmate's farm are just SO delicious I've never been in the least tempted to seek out egg substitutes. Made for the EVERY DAY IS A HOLIDAY! game."
"So yummy! I used an egg instead of the egg substitute, and 3 large bananas. Took 20 minutes to bake and came out very moist, which I was pleased with. I think next time I'll add some walnuts. I've never used the applesauce/buttermilk combo, but it worked really well in place of oil or butter. Thanks for a keeper!"
"These muffins were made of help lure in potential buyers during a park-wide garage sale! Whether it gets me more buyers or just more of those who appreciate my baked goods, I'm not sure, but I enjoy doing it, & I really enjoyed making & eating these tasty muffins of yours! What with the healthy aspect & their great taste, they're definitely worth making again! Thanks for sharing the recipe! [Made & reviewed in I Recommend recipe tag]"
"I made a few changes. I used only all purpose flour. I used old-fashioned oatmeal. I wanted to used applesauce but my jar was too old :( So I used canola oil. And instead of egg substitute (mine was frozen), I used 1 egg. I had 3 bananas. They are very yummy even though there are more fat. Thanks MsSally :) Made for Holiday tag"
"Oh man, these are SO good! I love that they are made with whole wheat and have no butter or oil. I used all splenda in place of sugar and made no other substitutions. I used two good sized bananas and it seemed to be plenty. I did get 15 muffins out of this recipe - good thing too, cuz I ate three while they were warm out of the oven!! Thanks for a wonderful healthy banana muffin recipe MsSally :)"
"These is a great oaty-banana muffin recipe in that it is LF and LC. A few deviations from your recipe - for the 1/2 cup unsweetned applesauce, I used homemade cinnamon flavored with a touch of sugar. I didn't have egg sub and so used 1 whole egg. Also, used Splenda sugar in place of regular. Other than that, followed as written. Thanks MsSally...this was made as a TY for your hosting duties here on Zaar. Kudo's!!"
"Very tasty and forgiving muffins. I made these in a hurry and didn't notice that I had only used 3/4 cup of flour (I made a 1/2 recipe). Some one had used the 1 cup and left it by the sink. Even so they were very good and baked nicely even if the dough was too soft. I know that they would have risen better if I had been paying attention. I love the very low fat content and with the use of Splenda I even cut back the sugar amount somewhat."