By Caet on August 19, 2002
Photo by Shakthi
Photo by Shakthi
"This started out as a high fat recipe from epicurious.com. I replaced the white flour with whole wheat and whole wheat pastry flour, substituted nonfat yogurt and applesauce for the whole milk and butter and used raisins in place of nuts. In the end, you end up with a moist, flavorful, nutritious, fat-free muffin. What is better than that? They also freeze very well."
Serving Size: 1 (98 g)
Servings Per Recipe: 12
"Wow, these are super moist! I ran out of Whole wheat pastry flour so I substituted Almond Flour. I also substituted an 1/8 cup of the stevia/sugar blend for the 1/4 cup of regular sugar and I added cran-raisins and pecans. Everyone loved them!!!!"
"These muffins are fabulous! They are hearty and very filling. The pecans give it a nice little crunch on top. I subbed half the raisins for dried blueberries. I was worried the mixture seemed to be very wet but it turned out perfectly and the applesauce is not listed in the directions. Thank you Caet your low fat version is one of my new favorite recipes."
"I can't believe how my kids devoured these! When I tasted them, I thought they would think they were too mealy, but both children actually really liked the texture. My 7-yr. old son even took 2 to school for lunch! We omitted the raisins and nuts and put chocolate chips on top (could be the reason why they were so popular), I also only had regular applesauce on hand and did not come out too sweet. They didn't taste too "healthy" either. Any recipe that is this good-for-you and gets kids to eat it gets 5 stars from me! Thanks for posting!"
"Best banana muffin recipe out there. I used just plain whole wheat flour for the entire amount and I put a whole pecan half on top of each instaed of trying to keep the sprinkles from falling off. Excellent. Will make again and again..."
"OK, I made some mistakes & adjustments so I'll try to be brief-overall, a very good mufffin! I only have sugar free syrup (which I've heard isn't good for baking) so I tried to compenstate by using 1/2 cup Splenda (for flavor) & 1/2 cup applesauce (for moistness). That seemed to work fine. All I had was a nonfat strawberry yogurt but next time I won't do that! It added a funny flavor. I thought 2 med bananas would work all right for 3 "small" bananas but 3 are necessary; the banana flavor didn't come through enough! I omitted the raisins & pecans. I got about 16 muffins. This is a keeper but I've learned some lessons on how to make them! "
"This is a delicious and rather simple recipe. it was my first time using oat bran so I thought the muffins would be dense but they turned out great. Thank you for posting."
"These are delicious, light and moist. I tried two batches, one as per Caet's recipe, and the other subbing 1/2 c. whole oats and 1/2 c. bran cereal for the oat bran. Both batches were excellent."