Low-Fat Banana Buttermilk Muffins

Submitted by MsSally

"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."

 

• Ready In: 25mins
• Ingredients: 13
• Serves: 12

ingredients

• 2 cups whole wheat flour
• 1⁄2 cup oatmeal
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1⁄4 teaspoon clove
• 1⁄4 teaspoon nutmeg
• 1⁄2 cup sugar
• 1⁄2 cup unsweetened applesauce
• 1⁄4 cup egg substitute
• 1⁄2 cup buttermilk
• 3 -4 bananas, ripe and mashed
• 1 teaspoon vanilla

directions

1. Mix all dry ingredients in medium bowl, set aside.
2. Mix all wet ingredients in small bowl.
3. Add to dry ingredients and mix till just wet.
4. Spoon batter into muffin tin, sprayed with cooking spray. Bake at 375 for 15 to 20 mins or till test done. Cool on wire rack in tin for 5 mins then remove to rack to cool completely. Store in airtight container in fridge.

Reviews

[Lalaloula]

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!<br/>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.<br/>THANK YOU SO MUCH for sharing this definite keeper with us, MsSally! Ill make these again for sure!<br/>Made and reviewed for I Recommend Tag Game and the fruit event in the photo forum July 2011.

 

[Bakerbee10]

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.

 

[bluemoon downunder]

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.

 

[kindcook]

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!

 

[Sydney Mike]

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]