For a snack or dessert, they're good!

Submitted by FIREFLY75

Bake these over the weekend, and enjoy throughout the week for breakfast or a snack.

A low calorie, low fat yummy muffin with chunks of apple. These are really sweet so you may want to decrease the amount of Splenda.

Submitted by JESSICCA723

A yummy way to start the day with very little fat and lots of flavor!

Submitted by JOJOMKE

Raspberry, strawberry, blueberry, blackberry--choose any berry you want. You can't go wrong with these healthy, tasty muffins.

Submitted by CHEF_MEG

These muffins are sweet and chocolatey; you'd never guess they're low fat

Submitted by SBMMYERS

These have a great flavor, the perfect amount of sweetness, and a nice, soft texture (be sure to use whole wheat PASTRY flour, not regular whole wheat!). Nutritious, too!

Submitted by FANNETASTICFOOD

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.

Banana, fresh, 1 cup, mashed (remove)
Egg, fresh, 1 large (remove)
Splenda, 1/2 cup
*Flaxmeal (Bob's Red Mill) Organic ground (2T=13gr), 6.5 gram (.5 oz)
*Whole Wheat Flour, 1.5 cup
*Flour, white, .5 cup
Milk, nonfat, .25 cup
Vanilla Extract, .25 tsp
Baking Powder, .25 tsp
*Dark Chocolate Ghardelli Chips 60% 1/8 c., 3 serving

lower carb

Submitted by MICHELLEJ653

A lower fat version of everyone's favorite- prep and bake in less than 25 minutes!

These healthful muffins freeze well! Low-fat buttermilk and applesauce help lower the fat in these, and the whole-wheat flour and flax seed add fiber.

Submitted by CHEF_MEG

Submitted by JYNX777

With a Yummy, crumbly topping, you'd never guess that these moist muffins are made with Splenda and are packed full of fiber. I make them for a sweet treat for my kiddos, or for a quick breakfast to go on weekdays. You can also add coconut or nuts for a twist on the taste. If you need gluten free, simply substitute the flower for Pamela's baking mix, and be sure to use gluten free Vanilla Extract.

Submitted by MERISSAJOAN

Submitted by MICHELLEJ653

sugar free too, moist and lovely.

Submitted by SLOWSET