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

Low-Fat (Or Fat-Free) Banana-Crunch Muffins created by Derf2440

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:

ingredients

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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  1. Corinne W.
    These muffins are delicious! I didn't have the nonfat yogurt so I substituted low fat sour cream. It seemed to work just fine. I also made regular size instead of mini. It made a perfect dozen.
    Reply
  2. francoroni
    Wow, so tasty! I used crispy brown rice cereal, maple syrup in place of sugar, brown rice flour and 1.5 tsp xantham gum in place of the flour, and goats milk yogurt in place of regular. Made in regular muffin tins, only 2 Weight Watchers points per muffin! YUM!
    Reply
  3. 1Luv2EatDrink
    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
  4. sylviaspisic
    Very moist. I think I added a bit more banana. I didn`t use as much sugar and I used whole wheat flour.
    Reply
  5. MuddyMommaPottery
    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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