Low Fat Banana Muffins

    Low Fat Banana Muffins

    Low Fat Banana Muffins


    96 people made this

    About this recipe: A great muffin that can be enjoyed by those who are watching their weight. They are moist, incredibly tasty and contain no added fat or sugar.

    Makes: 12 muffins

    • 125g plain flour
    • 60g wholemeal flour
    • 20g granulated sweetener, such as Splenda
    • 1 1/4 teaspoons baking powder
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon ground cinnamon
    • 2 egg whites
    • 250g mashed ripe banana
    • 4 tablespoons apple sauce

    Prep:15min  ›  Cook:18min  ›  Ready in:33min 

    1. Preheat oven to 190 C / Gas 5. Grease a 12-hole muffin tin or line with paper cases.
    2. In a large bowl, stir together the flour, sweetener, baking powder, bicarbonate of soda and cinnamon. In a separate bowl, mix together the egg whites, mashed banana and apple sauce. Add the wet ingredients to the dry and mix until just blended. Fill prepared muffin tin 3/4 full.
    3. Bake for 15 to 18 minutes in the preheated oven or until the tops spring back when lightly touched. Allow muffins to cool in the tin over a wire rack for a little while before tapping them out of the tin.
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    Reviews in English (93)


    Really easy to put together however the End result was bread like texture, bit dry so think I will make them again but try adding some low fat creme fresh or adding the yolk as well! Not sure will get back on the outcome! On weight watchers  -  17 Apr 2013


    Very yummy and only 90 calories.  -  28 Aug 2014


    Finally a lowfat, sugarfree muffin that tastes like a muffin should! I made these twice this week. Using the 1/2cup wholewheat flour makes them nicer. Also I cut the sugar sub to 1/2cup using part slenda and part brown sugar twin. The last batch I added 2teaspoons of real sugar too. I find this makes the texture and taste better without affecting a diabetic at all. Instead of 2 egg whites, I used 1 whole egg. This still makes each muffin less than 1 gram of fat. Thanks for this recipe.  -  06 Apr 2005  (Review from Allrecipes US | Canada)

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