Low Fat Banana Bread Muffins (Modified Recipe)

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 78.3
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 114.9 mg
  • Total Carbs: 18.5 g
  • Dietary Fiber: 1.5 g
  • Protein: 2.6 g

View full nutritional breakdown of Low Fat Banana Bread Muffins (Modified Recipe) calories by ingredient
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Introduction

I took a recipe I found on SP from SP user CALICAT1977 and modified it w/ Whole wheat flour, splenda and egg white substitute. The original recipe was for a loaf, but I wanted to make muffins for easier portion control. I took a recipe I found on SP from SP user CALICAT1977 and modified it w/ Whole wheat flour, splenda and egg white substitute. The original recipe was for a loaf, but I wanted to make muffins for easier portion control.
Number of Servings: 12

Ingredients

    * *Wheat flour, white, all-purpose, enriched, calcium-fortified, 1 cup
    * *Whole Wheat Flour, 0.5 cup
    * Baking Soda, .5 tsp
    * Baking Powder, 1.25 tsp
    * Cinnamon, ground, .5 tsp
    * Vanilla Extract, .5 tsp
    * *Splenda, 32 tsp or just under 3/4 cup
    * *Musselman's Lite Applesauce, .25 cup
    * Papetti All Whites (egg white substitute), .33 cup
    * Banana, fresh, 1 cup, mashed

Directions

Preheat oven to 350 degrees.

Spray 12 muffin muffin pan with cooking spray. I like the Pam for baking.

Combine banana, egg whites, applesauce, Splenda, and vanilla. I used a standing mixer with a paddle on low speed.

Meanwhile, Combine flour(s), baking soda, baking powder, salt, and cinnamon into a separate bowl.

Then SIFT into wet ingredients in mixing bowl. Mix with spatula to incorporate dry ingredients; then mix on low speed for about 2 minutes, swiping the sides of the mixer down so that everything is incorporated well.

Spoon about 1/3 cup into each muffin cup.

Bake for about 25 minutes or until a toothpick or tester inserted into the centers of each comes out clean.

Number of Servings: 12

Recipe submitted by SparkPeople user PUNKIN77.

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