Low Fat Sugar Free Nutty Banana Multigrain Muffins w/ Yogurt
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 Cup mashed ripe bananas (2-3 small)1/2 Cup Applesauce1/2 Cup Nonfat Splenda Sweetened Vanilla Yogurt (I use Dannon Light 'n Fit)1/2 Cup Egg Substitute1 tsp Vanilla1/2 tsp almond extract1/4 Cup Splenda 1 Cup all purpose flour1 Cup 100% Whole Wheat flour1/4 Cup Ground Flax Meal1/4 Wheat Germ1/2 tsp Baking Soda1/2 tsp Baking Powder1/4 tsp Salt6 Tbsp Chopped Pecans, divided (or your nut of choice)
Preheat oven to 375 degrees. Coat standard muffin pan with butter flavored cooking spray and set aside.
Toast pecans in small skillet over medium heat until fragrant (about 5 minutes). Set aside.
In large bowl, combine bananas, applesauce, yogurt, egg substitute, splenda, vanilla and almond extract until well blended.
Add flours, wheat germ, flax meal, baking soda, baking powder and salt. Stir until combined.
Stir in 4 Tbsp of the toasted pecans (reserve 2 Tbsp).
Divide batter into the 12 greased muffin cups.
Top each one with 1/2 tsp of toasted chopped pecans. Press nuts lighttly into top of batter.
Bake in preheated 375 degree oven 18-21 minutes, until done.
The flax meal causes the muffins to brown faster so watch closely.
These are wonderful warm out of the oven or micro a few seconds to reheat for breakfast or a healthy snack any time of day. I like them with a touch of Smart Balance Light Margarine.
I have also made these without the splenda (or used less). A little less sweet but just as nummy!
Makes 12 muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user CHERYLLEEM.
Toast pecans in small skillet over medium heat until fragrant (about 5 minutes). Set aside.
In large bowl, combine bananas, applesauce, yogurt, egg substitute, splenda, vanilla and almond extract until well blended.
Add flours, wheat germ, flax meal, baking soda, baking powder and salt. Stir until combined.
Stir in 4 Tbsp of the toasted pecans (reserve 2 Tbsp).
Divide batter into the 12 greased muffin cups.
Top each one with 1/2 tsp of toasted chopped pecans. Press nuts lighttly into top of batter.
Bake in preheated 375 degree oven 18-21 minutes, until done.
The flax meal causes the muffins to brown faster so watch closely.
These are wonderful warm out of the oven or micro a few seconds to reheat for breakfast or a healthy snack any time of day. I like them with a touch of Smart Balance Light Margarine.
I have also made these without the splenda (or used less). A little less sweet but just as nummy!
Makes 12 muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user CHERYLLEEM.
Nutritional Info Amount Per Serving
- Calories: 138.5
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 140.2 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 3.3 g
- Protein: 5.3 g
Member Reviews
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CTCLOUGH
Delicious, healthful recipe!!! I made a few substitutions. I left the nuts out to eliminate fat, used plain yogurt instead of flavored, oat flour instead of white, and 1/2 c. sucanot as a sweetener. I also added 2 T of flax seed. I will definitely make these muffins again, thanks for sharing! - 10/29/08