Extra Low-Cal Strawberry and Banana Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 170.3
- Total Fat: 1.5 g
- Cholesterol: 35.4 mg
- Sodium: 131.8 mg
- Total Carbs: 39.3 g
- Dietary Fiber: 3.8 g
- Protein: 4.5 g
View full nutritional breakdown of Extra Low-Cal Strawberry and Banana Muffins calories by ingredient
Introduction
These are really moist and delicious (with none of that funny fake sugar aftertaste!!) It's hard to believe they have only 170 calories and 1.5 grams of fat each. And they're large, not "mini", muffins too! These are really moist and delicious (with none of that funny fake sugar aftertaste!!) It's hard to believe they have only 170 calories and 1.5 grams of fat each. And they're large, not "mini", muffins too!Number of Servings: 12
Ingredients
-
2 eggs
125ml (1/2 cup) fat free natural yoghurt
3 tablespoons unsweetened apple sauce
185g (1 cup) dark brown soft sugar
1 teaspoon vanilla essence
3 large ripe bananas, mashed
250g (1¾ cups) wholemeal flour
1 teaspoon bicarbonate of soda
3 teaspoons ground cinnamon
250g fresh strawberries, sliced or chopped
Directions
Preheat the oven to 190 C. Grease a 12 cup muffin pan or line with paper muffin cases.
In a large bowl, whisk together the eggs, apple sauce, yoghurt, brown sugar, vanilla and bananas.
Combine the flour, bicarbonate of soda and cinnamon; Stir into the banana mixture until just moistened. Mix gently!
Fold in the strawberries until evenly distributed. Spoon batter into prepared pans.
Bake in preheated oven for 20 minutes or until the tops of the muffins spring back when pressed lightly. Cool before removing from the muffin tin.
Makes 12 large muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user IXXNAY.
In a large bowl, whisk together the eggs, apple sauce, yoghurt, brown sugar, vanilla and bananas.
Combine the flour, bicarbonate of soda and cinnamon; Stir into the banana mixture until just moistened. Mix gently!
Fold in the strawberries until evenly distributed. Spoon batter into prepared pans.
Bake in preheated oven for 20 minutes or until the tops of the muffins spring back when pressed lightly. Cool before removing from the muffin tin.
Makes 12 large muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user IXXNAY.