I am known for my pancakes, so trust me on this one!

Submitted by AMROZ123

High fiber, healthy breakfast muffin.

Submitted by KIMBERK24

My whole family loves these! Although they may seem small (considering the size of muffin we can get in a bakery) but we always add a helping of fruit or yogurt for breakfast. Yummy!

Submitted by CHICKLET14580

This comes out so moist and you cut out most of the fat using applesauce

Submitted by MAGGSR74

A banana Bread that is low in fat, Low in calories but tastes great too!!

Submitted by COLLEEN76

A twist on boring meatloaf!

Submitted by ERINRACH80

No flour.

Submitted by ROSERED5

Hearty! Healthy! Low Fat! High Fibre! What more could you ask from a muffin?

Submitted by MYSHARONNA1

Calorie cut from the original

Submitted by MACHELLE74

This Banana Chocolate Cupcake recipe makes 24 regular-sized cupcakes which is perfect for a large gathering or birthday party. The batter is a snap to make because you just stir the wet ingredients together in one bowl and the dry ingredients together in another bowl. Mix the two and you are done. The batter is quite thin so use an ice cream scoop or small ladle to fill the muffin cups. Now while the recipe calls for cocoa powder, it doesn't specify which kind, which means you can use either regular unsweetened or Dutch-processed. As always, keep in mind that the type and brand of cocoa powder you use will determine the flavor of the cupcakes, so use the best you can afford. The other ingredient in this batter to take note of, is that the fat is in liquid form (canola or corn oil). The reason I bring this up is because oil makes for a moist and tender cupcake that stores very well, with the added advantage that they can be refrigerated and still stay soft.

Read more: http://www.joyofbaking.com/cupcakes/BananaChocolateCupcakes.html#ixzz0nSeQxQuU

Submitted by RITOKITAX