Community Pick
Low-Fat (Or Fat-Free) Banana-Crunch Muffins

I found this on Yahoo! health online. Wanted to find a healthy use for some of my aging bananas. It's moist and certainly guilt-free!!!
- Ready In:
- 30mins
- Serves:
- Units:
31
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ingredients
- 1 cup all-purpose flour
- 1⁄2 cup wheat and barley cereal, nuggets (I substituted 1/2 cup oatmeal here since I didn't have this ingredient)
- 1⁄2 cup sugar
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2 medium ripe bananas, mashed (about a cup)
- 1⁄2 cup plain nonfat yogurt
- 1⁄4 cup egg substitute (I didn't have these either so I used 1/4 cup of eggs(about an egg and a half)
- 1⁄2 teaspoon vanilla extract
directions
- Preheat oven to 350°F.
- Spray 24 mini-muffin-pan cups with nonstick cooking spray.
- In medium bowl, mix first six ingredients.
- In large bowl, with wire whisk or fork, mix bananas, yogurt, egg substitute (egg) and vanilla well; stir in flour mixture just until moistened.
- Spoon batter into muffin-pan cups.
- Bake muffins 20 minutes or until tops are golden and toothpick inserted in center of muffin comes out clean.
- Remove from muffin-pan cups to wire racks.
- Serve warm, or cool to serve later!
- Note: I made these in heart-shaped pans I bought at a local grocery store.
- This recipe only yielded four heart-shaped cakes when I did that, and I baked them for about 45-50 minutes.
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@spatchcock
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@spatchcock
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"I found this on Yahoo! health online. Wanted to find a healthy use for some of my aging bananas. It's moist and certainly guilt-free!!!"
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I JUST made this recipe, with my own variations (of course!). I doubled this recipe and used a mini-loaf pan (my muffin pan is missing in action!). I used whole wheat flour instead, 1/2 cup sugar & 1/2 cup brown sugar, and 3 eggs. I also sprinkled a package of instant oatmeal (cinnamon & spice) and some sugar in the raw on top, then baked for about 40 minutes. This recipe was SUPER good, moist, and fabulous warm! I think a chopped apple added to the recipe would make it EXTRA yummy!Reply
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these were great! i usually use my banana bread recipe for banana muffins, but had some granola i wanted to use so replaced the barley nuggets w/ it and put some on top for added crunch. used homemade yogurt and really, really ripe bananas, and 1/2 & 1/2 whole wheat and white flour. there really wasn't much crunch except for the topping, but very good regardless. i may hunt down some of the cereal called for to see if it stays crunchy, i'd really like that i think. i've noticed that low fat muffin recipes tend to stick to the muffin papers pretty bad so usually try to put a shot of pam on each paper. did that here for 1/2 of them but forgot on the other 1/2 and of course those are the ones that stuck pretty badly. all in all a very good recipe and i'll be making them regularly.Reply
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