Saturday, March 13, 2010

Low Fat Banana Muffins


Oddly enough, I love seeing when my bananas have turned brown. It lets me continue my search for the best banana recipes.

I have a huge weakness for banana bread so its necessary for me to find a low cal/ low fat option without sacrificing taste. I was google-ing yesterday and found this wonderful recipe on about.com. I was a little wary to try it because I've tried other recipes from about.com and was disappointing but I decided to give it a try. Turns out it's a fantastic recipe! Now, its not like I can't the difference between these and the fat charged balls of banana heaven I used to make. They're just a really nice alternative.

Low Fat Banana Muffins
  • 2 cups all-purpose flour
  • 3/4 cup splenda
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch of salt
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/4 cup olive oil
  • 2/3 cup nonfat milk
  • 1 egg lightly beaten
  • 1 tsp vanilla
  • 2 small ripe bananas, mashed
  1. Preheat oven to 350 degrees. Coat a nonstick 12-cup muffin pan with cooking spray or line with paper cups.
  2. In a large bowl, stir flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg together. Make a well in the center.
  3. In a medium bowl, combine canola oil milk, egg, vanilla. Add wet ingredient to dry mixture, followed by mashed bananas. Stir with a wooden spoon until just combined.
  4. Fill muffins cups two-thirds full. Bake for 18-22 minutes.

Taken from: http://lowfatcooking.about.com/od/bakedgoods/r/bananamuffins.htm

W.W Points= 3 per muffin (a little higher than a like for a snack but worth it!)

ENJOY!


1 comments:

Bridgett said...

I am always up for a tasty low fat option (though I do love a good fat version!) and it sounds like you found a good one. Does that mean you can douse it in a chocolate drizzle?? lol
Thanks for visiting my blog and I look forward to following yours.

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