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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 79.7
  • Total Fat: 0.6 g
  • Cholesterol: 17.7 mg
  • Sodium: 203.9 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 1.0 g
  • Protein: 1.9 g

View full nutritional breakdown of Low-Cal Banana Muffins calories by ingredient
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Low-Cal Banana Muffins

Submitted by: *SERENITY
Low-Cal Banana Muffins

Introduction

Tasty low calorie low fat banana muffins Tasty low calorie low fat banana muffins
Number of Servings: 12

Ingredients

    3/4 cup all purpose flour
    1/4 cup whole wheat flour
    1 Tbs baking powder
    1/2 tsp baking soda
    1/8 tsp salt
    1 cup mashed bananas
    1/4 cup sugar
    1/4 cup applesauce
    1 egg
    1/2 tsp vanilla extract

Directions

Preheat oven to 350 degrees F. Grease muffin tin or use paper muffin liners.
Combine flour, baking powder, baking soda, and salt.
In a separate bowl, beat banana, sugar, egg, and vanilla. Stir in applesauce.
Stir in flour mixture.
Pour batter into muffin cups. About 3/4 full.
Bake for 15-20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
If you use paper liners, the muffins stick to the paper until they have set awhile.
Makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user *SERENITY.





TAGS:  Snacks | Snack | Snacks Snack |

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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    They were great. I used the tablespoon of baking powder because of the whole wheat flour. I didn't think it affected the taste. I did not put in the salt. Next time I would like to try the suggestion of the oat bran. - 7/10/08

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  • 1 of 1 people found this review helpful
    These were really bad. Too much baking powder; I think it should be a teaspon NOT a tablespoon. - 6/10/08

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  • Very Good
    1 of 1 people found this review helpful
    Yummy! Great for a low- cal treat and only 1 ww point each. Can't beat it! - 6/3/08

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  • very moist and tasty! - 2/3/14

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  • Made these yesterday and they are incredible! So moist! I switched the amounts for the whole wheat and all purpose flour to make them healthier, and sweetened with truvia instead of sugar (half the amount since truvia is sweeter). I will make these again! Perfect for a quick breakfast or snack. - 6/12/13

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  • so very moist- i used sugarfree applesauce and splenda! beeter than my moms and healthier! - 4/23/13

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  • I made these according to the recipe except I added walnuts to a few for me. They are moist and tasty. I'll be making these again! - 2/18/13

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  • I loved this recipe. I don't like to use the chemicals in artificial sweeteners, so I like low sugar much better. I used half the baking powder and substituted white whole wheat flour for all the flour. They were great and I don't feel deprived. - 1/1/13

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  • Amazing... They are so light and fluffy and delicious... I can't believe the nutrition info is correct. I swapped out the sugar for Splenda and added 1/4 of mini choc chips. - 11/21/12

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  • If you use foil baking wrappers instead of paper, the muffins won't stick! We made a couple changes and we loved these muffins. We reduced the baking powder to 1 tsp., added 1/2 of frozen, thawed blueberries, and added a little bit of cinnamon. They were very moist and my whole family enjoyed them! - 8/13/12

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  • These are FANTASTIC! I make them every week for the ladies in my weight watchers group that I have coffee with afterwards. They get very upset when I don't bring them! Only 2 points per muffin. I sometimes add raisins (more points though) or 1 1/2 cups of frozen blueberrries (no extra points). Yum! - 8/8/12

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  • I made these today. They were really good. I did tweak the recipe slightly. I used 1/2 cup self raising flour, 1/2 cup wholemeal self raising flour and 1/4 cup oat bran (and didnt use bakig powder). I used 3 medium bananas and I substituted the apple sauce for lite vanilla yoghurt.YUM! - 2/7/12

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  • Love, love, love these! I use oat flour in place of AP flour. I used ground flax in place of the egg, Splenda in place of sugar and added a cinnamon/nutmeg/brown sugar spice combo I have. I made 9 muffins at 73 cal each. Add in 1/2 cup of mini chocolate chips and the calories bump to 104. - 12/29/11

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  • these were awsome! I am pretty picky and these turned out great. I am surprised they are so low fat! I only put 1 Tsp of BP and added some cinnamon and didn't put any salt in.
    - 11/8/11

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  • These turned out amazing, as is written! I'm not a fan of nuts so this texture was wonderful for me! Thanks for sharing! A new breakfast favorite!! Delicious!! - 9/11/11

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  • OMG These were great! I get so tired of eating just bananas. My family loved them and I will be taking them into work tomorrow to blow everyone's mind and taste buds!
    Thanks so much for this! - 7/19/11

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  • Oh these are soooooo good! I just got done making them and my hubby and I love them. Thanks for the recipe. Oh, I did cut the BP to 1 1/2 tsp. BP. Excellent and easy. - 2/24/11

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  • I have tried these with Splenda and they are great! Found a very similar recipe by Spark-er "CHICKLET14580". My personal preference is to skip using paper cups. - 2/8/11

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  • Very easy. I also used splenda. I have a 2 year old who is lactose intolerant and am always looking to make things he can also enjoy. Boy, did he enjoy these! - 6/30/10

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  • doing these tonight, thank you - 1/6/10

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  • Sounds delish! I am going to make these today. - 7/7/09

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  • I also used Splenda. Agree with the baking powder comments but still tasted great! I had 2 tonight for a snack! But don't feel guilty as they were only 63 calories a piece! :) - 7/16/08

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  • Very good, just let them cool before trying to peel and eat - half will stay on the paper liner. - 7/7/08

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  • These are great! Definitely a teaspoon of powder, not a tablespoon. I subbed 1/4c of oat bran for the whole wheat flour. I also made 6 muffins, doubling the calories but making these more filling. They're PERFECT for before a morning workout. - 6/17/08

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  • My lactose-intolerant family loved these.
    We will be making them again for sure.
    They are very light and yummy. - 6/1/08

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