This is a great make ahead breakfast item. I will make a batch on the weekend and then throw one or two in the microwave to eat on my way out the door. It is a mix between a muffin and an omlet

Submitted by JAZZYJAS

Banana Bran Muffins using applesauce to replace the oil and some of the sugar. I used organic ingredients where I could.

Submitted by CIRCUS27

I found a recipe for low calorie pumpkin muffins but the recipe called for Splenda. Living abroad I can't get splenda but I still like to make low calorie desserts. I've used plain sugar but have added the oat bran and applesauce and cut down on the milk from the original recipe to make these yummy low calorie muffins. If yiu want them a little sweetwe you can use 2/3 cup sugar and gain a few more calories or if you want them less sweet, 1/3 cup sugar is fine as well. I have cooked them each way and my personal preference is a 1/2 cup sugar.

Submitted by MLUCE920

Submitted by LOKELANI203

A high protein mookie - a muffin & cookie combo! Sort of like a cookie, sort of like a muffin...very tasty! High protein, low fat.

Milk free! (I recently added 1/4 cup of margarine to the recipe... they taste better with margarine. But, margarine can be omitted!)

These taste like little mini banana breads.

Submitted by KARBYG

Submitted by FAIRYWINGS21

A super easy mix to put together and store so you can make muffins easily and for very low cost and calories! I make the mix about once a month and then store it in a big #10 can (the size of a large coffee can) with a lid. On top of the lid I put the directions for making the muffins so that even my children can put them together.

Submitted by DOITNOWM

Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
Mix together flour, baking powder, baking soda and salt. In a separate bowl, beat together banana, sugar, egg and vanilla. Stir in the yogurt (I've used applesauce when out of plain yogurt as well). Stir banana mixture into flour until just combined. Scoop batter into prepared muffin cups.
Bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean. Let cool before serving.

Submitted by NCCOUNTRYMAMA

delicious and portion controlled!

Submitted by THELMALMF3B

Yummy and low in calorie breakfast muffins!

Submitted by SHA697697698