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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 97.7
  • Total Fat: 1.4 g
  • Cholesterol: 32.2 mg
  • Sodium: 108.4 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 2.5 g
  • Protein: 3.4 g

View full nutritional breakdown of 100 Calorie (normal sized) Low Fat Banana Bread Muffins calories by ingredient
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100 Calorie (normal sized) Low Fat Banana Bread Muffins

Submitted by: JUST4ME7
100 Calorie (normal sized) Low Fat Banana Bread Muffins

Introduction

Low Fat, complex carbs, easy to make less than 1/2 the fat and calories of regular Banana Bread - it's an on the go snack that's actually GOOD for you! Low Fat, complex carbs, easy to make less than 1/2 the fat and calories of regular Banana Bread - it's an on the go snack that's actually GOOD for you!
Number of Servings: 12

Ingredients

    3/4Cup Whole Wheat Flour
    1/2 Cup Quick Cooking Oats
    1/4 Cup Wheat Bran
    1/4 Cup Oat Bran
    1 tsp Baking Powder
    3 Very Ripe Medium Banana's
    1/2 Cup Skim/Non Fat Milk
    1/4 Cup Sugar
    2 Eggs



Directions

Mix all Dry ingredients together, except sugar. In a seperate bowl, beat eggs, and sugar about 1 minute, beat in banana's but leave a little bit chunky, add in milk, mix well. Add wet to dry, stir in till well blended, but don't over stir, just untill no lumps basically. Let mix sit for 5 mins. Add to 12 lightly sprayed or lined muffin cups, Bake in preheated oven at 350 for 20-25 mins. Cool and enjoy.

Number of Servings: 12

Recipe submitted by SparkPeople user JUST4ME7.





TAGS:  Snacks | Snack | Snacks Snack |

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Member Ratings For This Recipe


  • Incredible!
    8 of 8 people found this review helpful
    This was really great healthy banana bread, I ran out of my wheat germ and oat germ. So I increased the Whole wheat flour to 1 full cup, and the oats to 3/4 a cup. I only used one egg and mixed in a tsp of baking soda. I cooked it 40 mins in a 9x4 inch loaf pan. It came out perfect, thank you. - 3/14/10

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  • Incredible!
    6 of 6 people found this review helpful
    Just what I was looking for! Good numbers with out resorting to "special" diet ingredients. I had everything needed to make them in my kitchen already. Made the mistake of using paper liners, take the time to grease the pan! Papers stick to the muffin! - 8/7/07

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  • Very Good
    4 of 4 people found this review helpful
    Very moist! I subbed 1/2 c flax meal in place of the bran since I didn't have any. I also used brown sugar instead of the regular sugar, but I think I may try molasses next time. I would have liked them to have a stronger flavor, so hopefully the molasses will help that next time. Walnuts too! - 1/25/09

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  • Very Good
    3 of 3 people found this review helpful
    I used Splenda instead of sugar, substituted Apple sauce (home canned) for the milk and dried cranberries. they are delicious. Thank you for this wonderful recipe :-) - 2/22/08

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  • Incredible!
    3 of 3 people found this review helpful
    These were very good! I made mine with all oat bran instead of the wheat. I think next time I'll try adding a tsp or so of vanilla and perhaps some brown sugar instead of white (for the taste). I love that this is all REAL food (no splenda, no egg beaters, etc) and still so nutritious and low-cal - 8/16/07

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  • Very Good
    2 of 2 people found this review helpful
    Very, very good. I always spray my muffin paper liners with cooking spray so they don't stick to the papers. Will make this again. - 3/30/10

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  • Incredible!
    2 of 2 people found this review helpful
    Love them! Made them vegan by using unsweetened almond breeze & ener-g egg replacer. Drops the calories about 10-15 each muffin. Taking them for Easter brunch :) thanks - 4/11/09

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  • 2 of 2 people found this review helpful
    These are a nice change. I didn't have quite enough really ripe bananas so I added some applesauce. The banana flavor was still very nice. Will make again. - 3/8/09

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  • Incredible!
    1 of 1 people found this review helpful
    i used egg substitute, 1 cup ww flour and 3/4 cup oats along with 1/2 cup chopped pecans and 1 extra banana cut into chunks, also added salt and vanilla extract and a little fresh nutmeg..turned out AWESOME MOIST AND DELISH...i was hoping weight watchers points would have been a little less tho 4pts - 3/17/11

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  • Very Good
    1 of 1 people found this review helpful
    Great taste, very soft and chewy. Will definitely make again. - 7/13/10

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  • Good
    1 of 2 people found this review helpful
    Had all i needed to make without going to the store. Great! - 11/19/09

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  • 1 of 1 people found this review helpful
    Awesome !! I made the recipe as a loaf and cooked it 40 - 45 minutes. I also substituted the eggs with liquid eggs which lowered the fat content to 0.9 /serving and cholesterol to 1.9. All other stats were about the same. Thanks for a great recipe. - 8/8/09

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  • Very Good
    1 of 1 people found this review helpful
    I make banana bread and try to keep calories under control by using skim milk and Splenda. This recipe really sounds delicious. - 5/25/09

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  • Incredible!
    1 of 1 people found this review helpful
    These were great. Husband and son loved them. Will definately be making again! Thanks. - 3/22/09

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  • Very Good
    1 of 1 people found this review helpful
    I didn't have wheat bran, so I subbed wheat germ. I also added some vanilla and cinnamon and used brown sugar. They are great, very dense and chewy. I doubt my DH will like them, but but I do and my toddler son is working on his second one right now. - 11/13/08

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  • Incredible!
    1 of 1 people found this review helpful
    My kids loved 'em! I didn't have any wheat bran or oat bran, so I used 1/2 cup ground flax seeds. Worked perfectly! I used the real eggs, but next time I think I'll use egg substitute to see if the texture is still okay - with less cholesterol. - 1/13/08

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  • Very Good
    1 of 1 people found this review helpful
    I made these today and they are wonderful. I especially like that each one has nearly 3 grams of fiber. I used egg substitute in place of the egg and added 1/4 c. of splenda for a little added sweetness. I think next time I will cut that down to 1/8 cup though. Overall they were great. - 3/18/07

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  • Very Good
    1 of 1 people found this review helpful
    Yes! I LOVE Banana Bread. Thanks for giving it back to me. - 3/16/07

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  • Awesome and natural! These turned out way better than I thought they would from the ingredient list. I had old fashioned oats instead of the quick cooking, so I mixed them and the milk and let them sit for 5 min. I also added a tbsp of coconut and a tsp of cinnamon. Great Recipe! Thanks! - 5/26/13

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  • paper stuck to my muffins too - 12/14/12

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  • These are delicious! I made them exactly as directed, except I added a bit of vanilla (somewhere between 1/2 and 1 tsp.). These are great to eat for breakfast with a little peanut butter on top for added protein! - 10/10/11

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  • These were good but not sweet enough for me. That is most likely because the bananas weren't ripe enough. I will certainly make this one again! Thanks... - 7/9/11

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  • I doubled this recipe, using 3 large bananas - I thought there wouldn't be enough liquid so I used 1/4 cup honey, but it wasn't quite sweet enough; should have waited till my bananas were super brown and it would have been fine. Subbed ground flax for oat bran and used half APflour. Overall, not bad - 4/28/11

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  • A healthy muffin my whole family loves. - 4/17/11

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  • great and easy. love to grab as I go out the door! - 2/26/11

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