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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 100.4
  • Total Fat: 1.2 g
  • Cholesterol: 31.2 mg
  • Sodium: 131.4 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 1.2 g
  • Protein: 3.3 g

View full nutritional breakdown of MAKEOVER: Low Fat Banana Bran Muffins (by MAMACAT68) calories by ingredient
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MAKEOVER: Low Fat Banana Bran Muffins (by MAMACAT68)

Submitted by: MAMACAT68

View the original recipe for Low Fat Banana Bran Muffins

Introduction

Like most muffin recipes, it's easy and quick, but just a few notes. First, it makes a lot of batter, definitely more than the average muffin recipe. I filled the muffin tins to the tops and still had some left over for a few mini muffins. I'd say realistically you could probably get around 14 to 16 regular sized muffins. As well, I won't be using muffin liners in the future as the muffins stuck a bit to the papers. But the most important note is that the flavour of these muffins is absolutely fantastic. Like a really good bran muffin they are just lightly sweet, but this sweet flavour comes almost exclusively from the bananas. So instead of being a bran muffin with banana or vice versa, it's really the perfect amalgamation of the two. And as far as my nerve racking removal of the butter? These are absolutely, without question, the best applesauce muffins I have made to date. The butter is not needed at all. As it stands, the muffins are tender, moist and light. It both pains and delights me to say that butter would have added nothing.
Like most muffin recipes, it's easy and quick, but just a few notes. First, it makes a lot of batter, definitely more than the average muffin recipe. I filled the muffin tins to the tops and still had some left over for a few mini muffins. I'd say realistically you could probably get around 14 to 16 regular sized muffins. As well, I won't be using muffin liners in the future as the muffins stuck a bit to the papers. But the most important note is that the flavour of these muffins is absolutely fantastic. Like a really good bran muffin they are just lightly sweet, but this sweet flavour comes almost exclusively from the bananas. So instead of being a bran muffin with banana or vice versa, it's really the perfect amalgamation of the two. And as far as my nerve racking removal of the butter? These are absolutely, without question, the best applesauce muffins I have made to date. The butter is not needed at all. As it stands, the muffins are tender, moist and light. It both pains and delights me to say that butter would have added nothing.

Number of Servings: 12

Ingredients

    1 1/2 cups wheat bran (68g)
    1 cup all purpose flour (130g)
    1/2 cup packed golden yellow/light brown sugar (110g)
    1 tsp baking soda
    1 tsp cinnamon
    1/4 tsp nutmeg
    1/4 tsp salt
    1 cup mashed bananas (2 large or 3 medium)
    2 large eggs, lightly beaten
    1/2 cup buttermilk
    1/2 cup applesauce
    1 tsp vanilla

Directions

Preheat oven to 400F and grease well a standard muffin tin.

In a large bowl add wheat bran, flour, sugar, baking soda, cinnamon, nutmeg, and salt. Whisk to combine. -- I followed the recipe and treated the sugar as a dry ingredient.

In another large bowl add banana, eggs buttermilk, applesauce and vanilla and whisk until completely combined

Add dry ingredients to wet and stir until just combined.

Evenly distribute batter into prepared muffin tin and bake for 18 to 20 minutes or until toothpick comes out clean.

Allow to cool in pan on rack for 10 minutes before removing and serving.

Serving Size: makes 12-16 standard size muffins






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