Low-Cal Banana Muffins
I’m unofficially compiling a muffin cookbook. It’s a slow process, because I’m selective about recipes, especially now that I’m back on the Sparkpeople wagon. They have to be low-calorie (ideally 150 calories or less apiece), decently high in fiber, and somewhat different from the recipes I already have. I tried these this week and am pleased with them!
Low-Calorie Banana Muffins
Adapted from Sparkrecipes. Makes 1 dozen. 80 calories per muffin.
1 cup whole wheat flour
1 Tbsp baking powder
½ tsp baking soda
2-3 bananas, mashed or pureed*
¼ cup sugar
1 large egg
½ tsp vanilla extract
¼ cup unsweetened applesauce
Pinch of salt
1. Preheat oven to 350 F. Grease muffin pan or liners.
2. Combine flour, baking powder, baking soda, and salt in a medium bowl. (You can also add cinnamon or other spices, substitute flaxseed for some of the flour, or add chopped walnuts.)
3. In another bowl, combine banana, sugar, egg, and vanilla extract. Blend well, then mix in applesauce.
4. Slowly combine dry mixture to wet mixture and blend well.
5. Scoop into muffin cups and bake for 15-20 minutes.
* = The original recipe called for “1 cup mashed banana.” I assumed this meant one banana, but it’s actually two or three. I just kept adding extra applesauce to the batter until it looked right, and everything turned out okay. :)
About Brenda W.Christian. Memphian. Reader. Writer. True blue Tiger fan. Lover of shoes, the ocean, adventure, and McAlister's iced tea. View all posts by Brenda W. →
Posted in baking