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Thread: Favorite Low-Fat Muffins

  1. #1
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    Favorite Low-Fat Muffins

    I'm curious as to what your favorite low-fat muffin recipe is. My family loves muffins and I'm always trying out new recipes. My two tried-and-true favorites are Old-Fashioned Blueberry Muffins from Have Your Cake and Eat It Too, by Susan Purdy and Morning Glory Muffins from Eating Well Magazine Sep/Oct '94 issue.

    The blueberry muffin recipe is very easy to put together and I usually have the ingredients on hand to make at a moment's notice. It's good with other fruits, too. The morning glory muffins are a bit more involved to make, but they're every bit as good a the full-fat ones I can get at the bakery (they taste like carrot cake sans frosting).

    If you'd like me to post either recipe, just let me know.
    Cindi in KC

    "He is no fool who gives what he cannot keep to gain what he cannot lose." Jim Elliot (1927-1956)

  2. #2
    Of course we want you to post your recipes!!

  3. #3
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    Perfect timing for this thread. I was just telling my husband this morning that I was craving a really good, dense low-fat bran muffin. Any favorites?

  4. #4
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    I love a good muffin receipe. Please post them!

  5. #5
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    Low Fat Muffins

    Have old Eating Well magazines? Rhubarb muffins from EW march/april '96 except I make a glaze with cinnamon & powdered sugar instead of the 'crumby' topping EW may/june '97 gingerbread coffeecake muffins, chocolate graham muffins. also have a recipe for orange/ginger muffins that is very good, not as light as I would like, but not ridiculous. will find it and key in if you're interested.

  6. #6
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    I will 3rd or 4th the request for the recipes! Especially the Morning Glory ones. I heard that the CL ones aren't that good, but I have yet to try them.

    TIA!

    Loren
    The term "working mother" is redundant.

  7. #7
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    Originally posted by lu lu
    Perfect timing for this thread. I was just telling my husband this morning that I was craving a really good, dense low-fat bran muffin. Any favorites?
    * Exported from MasterCook *

    Spiced Carrot Bran Muffins

    Recipe By :
    Serving Size : 12 Preparation Time :0:00
    Categories : Breads & Muffins

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 cup all-Bran« Cereal
    1 cup buttermilk
    1 egg -- beaten
    3/4 cup carrots -- finely shredded
    3 tablespoons oil
    1/2 cup all-purpose flour
    1/2 cup wheat flour
    1/4 cup brown sugar
    2 teaspoons baking powder
    3/4 teaspoon cinnamon
    1/2 teaspoon baking soda
    1/2 teaspoon salt

    Preheat oven to 400 F. In a bowl, combine bran cereal and buttermilk. Let stand for 5 minutes. Add egg, carrots, and oil; mix well. In another bowl combine flour, brown sugar, baking powder, cinnamon, baking soda and salt. Add bran mixture; stir until just blended. Spoon batter into greased or paper lined muffin tin. Bake for 15 to 20 minutes.

    - - - - - - - - - - - - - - - - - -

  8. #8
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    I'm interested in the Eating Well rhubarb muffin recipe too. I found a rhubarb muffin recipe but haven't made it cuz I'm looking for something with less fat. I would appreciate seeing the EW version.

    Thanks in advance!

  9. #9
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    Perfect!

    Thanks BlueMoose! That recipe sounds great........I will try them this weekend!
    Lauren

  10. #10
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    EW rhubarb muffins

    Rhubarb Muffins EW march/april '96

    1/4 c sugar
    1/2 tsp cinnamon
    3Tb chopped pecans

    1 c buttermilk
    1 lg egg
    1 c packed brown sugar
    1/4 cup canola oil
    1 1/2 tsp vanilla
    1 1/2 cups diced rhubarb
    1 3/4 cup flour
    1 t baking powder
    1 t baking soda
    1/2 tsp salt

    whisk buttermilk, egg,brown sugar,oil, vanilla in lg bowl til smooth. In another bow, mix dry ingredients. Add rhubarb to buttermilk mixture. add dry ingredients stirring only til combined. will seem a bit lumpy. spray muffin tin with Pam. If using sugar/nut mixture, sprinkle on & bake 400 for 20-25 min.

    ** alternate topping; make a powdered sugar glaze with about 1/2 cup powdered sugar, 1/4 tsp cinnamon & a few drops of milk. dip tops in this after they are cool. ( can't eat nuts here)
    My oven likes to brown the tops too much so I bake on a lower shelf.

  11. #11
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  12. #12
    These are fantastic - very similar to a Morning Glory recipe. I'd make them all the time if I didn't hate grating carrots so much!

    Bran Flax Muffins

    1 1/2 cups unbleached white flour
    3/4 cup flax seed meal
    3/4 cup oat bran
    1 cup brown sugar
    2 teaspoons baking soda
    1 teaspoon baking powder
    1/2 teaspoon salt
    2 teaspoons cinnamon
    1 1/2 cups carrots -- shredded
    2 apples -- peeled and shredded
    1/2 cup raisins -- optional
    1 cup nuts
    3/4 cup skim milk
    2 eggs
    1 teaspoon vanilla

    Mix together flour, Bob's Red Mill flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl. Stir in carrots, apples, raisins (if desired) and nuts. Combine milk, beaten eggs, and vanilla.

    Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. Do not overmix.

    Fill muffin cups 3/4 full. Bake at 350║ for 15-20 minutes.


    Per Serving (excluding unknown items): 146 Calories; 6g Fat (33.4% calories from fat); 4g Protein; 22g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 192mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

  13. #13
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    Originally posted by Peeps
    These are fantastic - very similar to a Morning Glory recipe. I'd make them all the time if I didn't hate grating carrots so much!

    Peeps - do you have a microplane zester? It works for carrots too! I got mine for 11.99 at a local kitchen store (Kitchen Etc).

    Loren
    The term "working mother" is redundant.

  14. #14
    I knew someone would chime in with an easier way to grate carrots but sadly I don't have a microplane zester (and literally NO room for ANY more gadgets, no matter how small - my kitchen has only ONE drawer - yes, exactly ONE drawer in the entire kitchen - - so its already got to hold all silverware, garlic press, graters, etc.!) and I don't have room for a food processor either - oh how I wish I did, then I'd be making these muffins, carrot cake, etc. all the time!

  15. #15
    The sugar free/low fat recipe from www.splenda.com is really good! The muffins are big and dense and have only about 60 calories per weight ounce.

    Blueberry Muffins


    2 cups all-purpose flour
    2 tsp. baking powder
    3/4 tsp. salt
    1/2 cup (1 stick) light margarine, softened
    1 cup SPLENDA« Granular
    1/4 cup honey
    2 whole large eggs
    1 tsp. vanilla
    1/2 cup skim milk
    1 cup blueberries, fresh or frozen



    Preheat oven to 350░ F. Spray 10 muffin cups with Pam
    Sift together flour, baking powder, salt, set aside.
    Beat together margarine, SPLENDA« Granular, and honey with an electric mixer until light and fluffy. Add eggs one at a time beating well after each addition. Stir in vanilla. Alternately stir in flour mixture and milk, beginning and ending with flour mixture. Fold in berries.
    Spoon batter into paper lined muffin cups, and bake until golden brown and a toothpick inserted comes out clean, about 25-30 minutes. Cool in pan 10 minutes on a wire rack. Remove from pan. Cool completely on wire rack.




    Nutrients Per Serving

    Serving Size 3 g

    Calories 180

    Carbohydrates 30 g

    Protein 4 g

    Dietary Fiber < 1 g

    Total Fat 4.5 g

    Saturated Fat 1 g

    Cholesterol 45 mg

    Sodium 350 mg

  16. #16
    Join Date
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    Healthy Muffins

    Hello again, I have to edit the Rhubarb Muffin Recipe. I am leaving now so I can't be on the computer long. I made the Rhubarb Muffins today and discovered my errors, and I sincerely apologise to anyone who made these with my error. Use 1 Egg per recipe, and use 2 Tablespoon of Applesauce per recipe.

    Again Sorry for typing it up wrong.

    Ed

    Hi,

    I happen to have a few good "Healthy Muffin" recipes that we particularly like around here, both Breakfast Muffins and Dinner Muffins.

    I'll just post two of them now, but if you would like me to I can post a bit more.

    The first one is a Rhubarb Muffin:


    * Exported from MasterCook *

    Rhubarb Muffins


    Serving Size : 12
    Categories : Muffins

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 Cups `Flour
    1/2 Cup Sugar
    1 1/2 teaspoons Baking Powder
    1/2 teaspoon Baking Soda
    1/2 teaspoon Sea Salt
    1 Egg
    2 Tablespoons Oil
    2 Tablespoon Unsweetened applesauce
    2 teaspoons Grated Orange peel
    3/4 Cup Orange Juice
    1 1/4 Cups Finely Chopped Rhubarb

    Preheat oven to 325 - Use dark pan

    Combine flour, sugar, baking powder, baking soda, and salt, in a bowl.

    In another Bowl, combine eggs, oil, applesauce, orange peel, and orange juice

    Add mixture to dry ingredients all at once and stir until moistened

    Stir in Rhubarb

    Spray muffin tin with non-stick spray. Fill muffin cups almost to the top

    Bake 20 to 30 minutes.

    Description:
    "Sweet Muffin"
    Yield:
    "12 "

    Per serving: 71 Calories (kcal); 3g Total Fat; (37% calories from fat); 1g Protein; 10g Carbohydrate; 31mg Cholesterol; 201mg Sodium
    Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

    NOTES : This batter is good to use with other fruit for muffins such as; Blueberries, & Cranberries.
    I like to double the recipe. These are good breakfast muffins.
    W W Points = 2 and worth it.
    Adapted from a Mayo Clinic Recipe
    Using a light insulated pan = oven temp might go up to 350░

    The next one is a Supper Muffin that is called Zucchini Lemon Muffin, But you can switch the Zucchini for Yello Summer Squash and I think that change makes these muffins better.


    * Exported from MasterCook *

    Zucchini-Lemon Muffins


    Serving Size : 12


    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 cups all-purpose flour
    1/2 cup sugar
    1 tablespoon baking powder
    2 teaspoons grated lemon rind
    1/4 teaspoon salt
    1/4 teaspoon ground nutmeg
    1 cup zucchini -- coarsely shredded
    3/4 cup skim milk
    3 tablespoons vegetable oil
    1 egg
    Vegetable cooking spray


    Combine the first 6 ingredients in a bowl, and make a well in center of mixture. Combine zucchini, milk, oil, and egg; stir well. Add to flour mixture, stirring just until dry ingredients are moistened.

    Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 400 degrees for 20 minutes or until golden. Remove from pans immediately, and let cool on a wire rack.

    Yield:
    "1 Dozen"

    Per serving: 152 Calories (kcal); 4g Total Fat; (23% calories from fat); 3g Protein; 26g Carbohydrate; 16mg Cholesterol; 180mg Sodium
    Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

    NOTES : if desired use Yellow Summer Squash. This makes them different and good too.
    W W Points = 2

    Well there are a couple of good Low Fat Muffin recipes that are Low points too. In another thread about Carrot Muffins I posted another recipe that has W W Points of 2.75 per Muffin, which you can find in the archives or I can post it here again.

    I'm sure you'll like these recipes.

    Ed
    Last edited by Ed; 06-08-2002 at 02:09 PM.
    http://www.recipecircus.com/recipes/Leo/
    Happy to meet, sorry to part, happy to meet again.

  17. #17
    Ed, how much applesauce is in the rhubarb muffins? Thanks!

  18. #18
    Join Date
    May 2002
    Location
    Shawnee, KS
    Posts
    592
    Thanks, Valerie, for the heads-up on the Eating Well recipes -- I have kept my issues all the way back to '93, so I'll try these out.

    I've been trying to post the two recipes I mentioned in the original message, but my phone lines were out all afternoon/evening yesterday -- Grrrrr! But I'm up and running this morning, so here they are. Enjoy!

    * Exported from MasterCook *

    Morning Glory Muffins (Low Fat)

    Recipe By : Eating Well Magazine Sep/Oct 94
    Serving Size : 18 Preparation Time :0:00
    Categories : Breads Breads: Quick & Muffins

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 1/2 cups all-purpose flour
    1/2 cup whole wheat flour
    1 1/4 cups sugar
    1 tablespoon ground cinnamon
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    2 cups grated carrots
    1 medium apple -- peeled & shredded
    1 cup raisins
    1 large egg
    2 large egg whites
    1/2 cup apple butter
    1/4 cup canola oil
    1 tablespoon vanilla extract
    Topping:
    2 tablespoons finely chopped walnuts or pecans
    2 tablespoons toasted wheat germ

    Preheat oven to 375║F. Spray 18 muffin cups with nonstick cooking spray (Pam).
    In a large bowl, combine flours, sugar, cinnamon, baking powder, baking soda, and salt. Stir in carrots, apple and raisins. In a medium bowl, whisk together egg, egg whites, apple butter, oil and vanilla. Add to dry ingredients and stir just until moistened (don't overmix).
    Spoon the batter into prepared muffin cups, filling them about 3/4 full. In a small bowl, combine nuts and wheat germ; sprinkle mixture over muffin tops.
    Bake for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.
    Per muffin: 196 cal., 3gr protein, 4gr. fat, 38 gr. carb. 12 mg. cholesterol

    - - - - - - - - - - - - - - - - - -


    * Exported from MasterCook *

    Old-Fashioned Blueberry Muffins

    Recipe By : Have Your Cake and Eat It Too
    Serving Size : 12 Preparation Time :0:00
    Categories : Muffins Breads: Quick & Muffins

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 large egg
    1/2 cup skim milk -- or 1%
    1/2 cup nonfat plain yogurt -- or vanilla
    3 tablespoons canola oil -- or safflower
    1/2 cup sugar
    2 cups all-purpose flour -- unsifted
    1 tablespoon baking powder -- plus 1 teaspoon
    1/8 teaspoon baking soda
    1/2 teaspoon salt
    1 1/2 cups fresh blueberries -- * see note
    Granulated sugar

    *picked over, rinsed and dried gently on paper towels, or use frozen berries (do not thaw).
    Position a rack in the center of the oven and preheat to 400║F. Coat muffin tins with cooking spray.
    In a large bowl, whisk together the egg, milk, yogurt, oil and sugar. Set a strainer over the bowl and add the flour, baking powder, baking soda, and salt. Stir and sift the dry ingredients onto the egg mixture, then stir just to blend. Don't overbeat. Fold in the berries.
    Divide batter among 12 muffin cups. Sprinkle tops with a little sugar. Bake for about 20 minutes, or until the tops of the muffins are well risen and golden brown, and a cake tester inserted in a muffin comes out clean. Cool muffins in the pan on a wire rack for 5 minutes, then use a fork to gently pry them from the pan. Serve warm.
    Per muffin: 163 cal., 4gr. protein, 4gr. fat, 28gr. carb., 18mg. cholesterol

    - - - - - - - - - - - - - - - - - -

    NOTES : Author's notes: Light-textured, fine-grained, and not too sweet, these fruit-filled muffins are picture perfect and taste as good as they look. This recipes works equally well as a coffee cake baked in an 8-x 8- x 1 1/2-inch baking pan (bake 25 to 30 minutes).
    For variety, use any type of fruit or berries, or a combination: raspberries, peaches, nectarines. You can also substitute whole wheat pastry flour for half of the all-purpose flour and add two tablespoons toasted wheat germ.
    My notes: I sometimes add 1/2 tsp. ground cinnamon, or 1 tsp. grated lemon zest.
    Cindi in KC

    "He is no fool who gives what he cannot keep to gain what he cannot lose." Jim Elliot (1927-1956)

  19. #19
    Join Date
    Oct 2000
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    I make muffins at least once every two weeks for breakfast and/or snack options. These are our favorites:

    Hope you've got some leftover frozen cranberries for this awesome recipe:

    Fresh Cranberry Muffins
    from Cooking Light, December 2000, p. 128

    Feel free to use your imagination with this basic muffin recipe by substituting your other favorite fruits and flavors for the cranberries and orange rind. Some options we like: blueberries and lemon rind; chopped apple, pear, or pineapple and cinnamon; or mashed bananas and allspice.

    2 cups all-purpose flour
    2/3 cup sugar
    2 teaspoons baking powder
    1/4 teaspoon salt
    1 cup chopped fresh cranberries
    2/3 cup 2% reduced-fat milk
    1/4 cup butter or stick margarine, melted
    1 teaspoon grated orange rind
    1/2 teaspoon vanilla extract
    1 large egg, lightly beaten
    Cooking spray

    1. Preheat oven to 400 F.
    2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl; stir well with a whisk. Stir in cranberries; make a well in center of mixture. Combine milk, butter, rind, vanilla, and egg; add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400 F for 18 minutes or until muffins spring back when touched lightly in center. Remove muvvins from pan immediately; place on a wire rack. Yield: 12 servings (serving size: 1 muffin).

    Note: These muffins freeze well. Bake them ahead, cool completely, and store in freezer bags. To serve, thaw at room temperature. Reheat in aluminum foil at 300 F for 10 to 15 minutes or until thoroughly heated.

    Calories 174 (26% from fat); Fat 5g (sat 2.7g, mono 1.4g, poly 0.4g); Protein 3.2g; Carb 29.2g; Fiber 0.7g; Chol 30mg; Iron 1.2mg; Sodium 182mg; Calc 69mg.

    ***********************************

    Blueberry-Lemon Muffins
    from Cooking Light Jan/Feb 2000

    1 1/2 cups all-purpose flour
    1/2 cup yellow cornmeal
    1/2 cup sugar
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1 cup blueberries
    1 cup low-fat buttermilk
    3 tablespoons butter or stick margarine, melted
    1 tablespoon grated lemon rind
    1 large egg, lightly beaten
    Cooking spray
    1 tablepoon sugar

    1. Preheat oven to 400 F.
    2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl. Stir in blueberries; make a well in center of mixture. Combine buttermilk, butter, rind and egg; stir well with a whisk. Add to flour mixture; stir just until moist.
    3. Spoon batter into 12 muffin cups coated with cooking spray; sprinkle evenly with 1 tablespoon sugar. Bake at 400 F for 20 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; place on a wire rack. Yield: 1 dozen (serving size: 1 muffin).

    CALORIES 164 (22% from fat); FAT 4g (sat 2.2g, mono 1.1g, poly 0.3g); PROTEIN 3.5g; CARB 28.8g; FIBER 1.1g; CHOL 26mg; IRON 1.1mg; SODIUM 209mg; CALC 66mg.

    Notes: I use frozen blueberries when fresh are not available; also use fat-free buttermilk with good results.

    *************************************

    Mango-Cardamom Muffins

    Recipe By : Cooking Light
    Serving Size : 12 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 cups all-purpose flour
    2/3 cup sugar
    2 teaspoons baking powder
    1/2 teaspoon salt
    1/4 teaspoon baking soda
    1/4 teaspoon ground cardamom
    1 cup chopped peeled ripe mango
    3/4 cup buttermilk -- lowfat
    1/4 cup butter or margarine -- melted
    1 teaspoon vanilla extract
    1 large egg
    cooking spray
    2 tablespoons sugar

    Preheat oven to 400║.

    Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 5 ingredients (flour through cardamom) in a medium bowl; make a well in center of mixture. Stir in mango. Combine buttermilk, butter, vanilla, and egg; add to flour mixture, stirring just until moist (batter will be stiff).

    Spoon batter into 12 muffin cups coated with cooking spray; sprinkle evenly with 2 tablespoons sugar. Bake at 400║ for 23 minutes or until the muffins spring back when touched lightly in center. Remove muffins from pans, and cool on a wire rack.

    Yield:
    "1 dozen"

    - - - - - - - - - - - - - - - - - - -

    Per serving: 183 Calories (kcal); 5g Total Fat; (22% calories from fat); 3g Protein; 33g Carbohydrate; 26mg Cholesterol; 257mg Sodium
    Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates

    NOTES : serving size: 1 muffin

  20. #20
    Join Date
    Feb 2001
    Location
    Wisconsin
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    Valerie226 -

    Thanks for posting the EW Rhubarb Muffin recipe! I'll get to use up both the rhubarb and the leftover buttermilk.

    Thanks again!

  21. #21
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    bran flax muffin question for peeps

    Am I reading this right? no oil or butter in these muffins? That would be great, I understand flax seed has some oil in form of omega3 fatty acids but before I try them want to know if there was accidental omission. thanks. valerie

  22. #22
    Join Date
    Mar 2002
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    Just thought I would add a new recipe I tried to the list...
    I got this recipe from the BB a couple weeks ago when searching for muffin recipes and finally tried it last night after buying a bunch of ripe bananas at the store to bake with (also have the CL Banana Split Cheesecake cooling on the counter as I type). The muffins were very good and moist, and pretty healthy too I think, although I don't have the nutritional info to post. I made a couple modifications to the original recipe and am posting my version here. I omitted the 3 T oil, and I subbed 1/3 cup quick oats for the 1/3 cup wheat germ because I had no wheat germ in the house. I also used chocolate chunks instead of the mini chips (per DF's request) and baked the muffins in a Texas-size muffin pan, so I ended up with 6 muffins from 1 batch. I liked them and so did DF, who wrapped them individually to take for breakfasts in the car on his way to work (a sure sign he liked them )

    Totally Decadent Banana-Chocolate Chip Muffins

    Recipe By : CL BB
    Serving Size : 12 Preparation Time :0:00
    Categories : Breads & Muffins

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 very ripe bananas -- mashed
    1/4 cup unsweetened applesauce
    3/4 cup sugar
    1/4 cup nonfat plain yogurt
    2 eggs
    1/3 cup oatmeal
    3/4 cup whole wheat flour
    1 cup all-purpose flour
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 c miniature chocolate chips

    Preheat oven to 350 F. Spray muffin tins with butter spray. Combine bananas, applesauce, sugar, yogurt, and eggs; mix well. In a large bowl, combine wheat germ, flours, baking powder and baking soda. Add banana mixture; stir until just mixed together. Stir in chocolate chips. Bake 18 to 22 minutes.

  23. #23
    All these recipes look great. Ed's Carrot Muffins are also good! And I must put in another plug for BlueMoose's Peanut Butter-Chocolate Chip Banana Muffins. We love these! I don't know how low-fat they are, but I consider them fairly healthy for a muffin. The last time I made them, I only had enough bananas for a 1/2 a batch so I made mini muffins. It made exactly 24 and the kids really loved them! Something about them being mini-sized muffins really appealed to my 6 yr. old. I also used buttermilk instead of milk, no oil, semi-sweet chocolate chips (I prefer them with milk chocolate but it's all I had), and only used brown sugar (no white). So the recipe is kind-of flexible.

    * Exported from MasterCook *

    Peanut Butter-Chocolate Chip Banana Bread or Muffins

    Recipe By : posted by Blue Moose at CL board
    Serving Size : 0 Preparation Time :0:00
    Categories : Breakfast , Muffin/Quick Bread


    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 1/4 cups all-purpose flour
    1 1/4 cups whole wheat flour
    1/2 cup sugar
    1/2 cup packed brown sugar
    1 tablespoon baking powder
    3/4 teaspoon salt
    1/4 teaspoon cinnamon
    2 to 3 ripe large bananas -- mashed
    1 cup skim milk
    3/4 cup smooth peanut butter
    3 T. canola oil (I only use 1 T. or none, works either way)
    1 teaspoon vanilla
    1 large egg
    1 cup milk chocolate chips

    In a large bowl stir together flour, sugars, baking powder, salt, and cinnamon. In another bowl combine mashed bananas, milk, peanut butter, oil, vanilla and egg. Add to flour mixture, stirring until just combined. Stir in chocolate chips. Pour batter into two greased loaf pans or muffin tins. Bake at 350 F for 50 to 55 minutes (maybe 18-20 minutes for muffins) or until a toothpick inserted near the center comes out clean.

    Makes 2 loaves or 18-24 muffins

  24. #24

    Re: bran flax muffin question for peeps

    Originally posted by Valerie226
    Am I reading this right? no oil or butter in these muffins? That would be great, I understand flax seed has some oil in form of omega3 fatty acids but before I try them want to know if there was accidental omission. thanks. valerie
    Yep, no oil at all. They are actually really moist, I think because they are chock full of carrots, apples, raisins, etc.

    It does say on the flax package that flax meal can be subbed for oil in recipes and I haven't really tried that, I'm not sure how well it works since oil is a liquid and flax is more like a dry ingredient. But anyway, this recipe works as posted, I've tried it!

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