Low Fat Banana Nut Muffins

    Low Fat Banana Nut Muffins

    (382)
    76saves
    30min


    339 people made this

    About this recipe: Delicious moist muffins that are great for lunch boxes. Leave out the chocolate chips if you want to make them healthier but sometimes a little chocolate doesn't hurt because these muffins have no oil or butter! You can use oat bran instead of porridge oats if you prefer a finer texture.

    Ingredients
    Serves: 12 muffins

    • 1 egg
    • 300g mashed ripe bananas
    • 175g dark brown soft sugar
    • 80g apple sauce
    • 1 teaspoon vanilla extract
    • 125g plain flour
    • 1/2 teaspoon bicarbonate of soda
    • 2 teaspoons baking powder
    • 1 1/4 teaspoons salt
    • 1 teaspoon ground cinnamon
    • 80g instant porridge oats or oat bran
    • 85g dark chocolate chips
    • 60g walnuts, chopped

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease or line a 12- hole muffin tin with bun cases.
    2. In a large bowl, combine egg, banana, brown sugar, apple sauce and vanilla. In a separate bowl, sift together flour, bicarbonate of soda, baking powder, salt and cinnamon.
    3. Gently stir flour mixture and oats into banana mixture. Fold in chocolate chips and walnuts. Pour batter into prepared muffin tray.
    4. Bake in preheated oven or 15 to 20 minutes, or until light brown. Remove muffins from pan and place on a wire cooling tray for 20 minutes before serving.
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    Reviews & ratings
    Average global rating:
    (382)

    Reviews in English (383)

    1

    I have just made these and they are great very tastey i did cut the sugar down to 100g and still found them very sweet so next time will half it again .. Thankyou for posting lovely recipe  -  10 Feb 2013

    by
    97

    I eliminated the chocolate chips and nuts and used whole wheat flour. They came out healthy and delicious!  -  17 Feb 2004  (Review from Allrecipes US | Canada)

    by
    79

    When I make muffins with oatmeal (or oatmeal and nuts combined) I try to use half the amount, let it sit for five minutes or so after the batter's been mixed so that the oats have a chance to soak up some of the liquid added to the recipe, then see if the batter needs more oatmeal or not. This muffin batter did not--1/2 cup of oatmeal was plenty. I ran the oats through my food processor for a finer texture before using it. I cut the brown sugar back to a half cup, used my own homemade applesauce and only used a pinch of salt. Because I'm out of chocolate chips right now, I used raisins. These turned out very good--moist and chewy with a great deal of flavor from all the different additions in this muffin. We enjoyed these very much. I'm really glad I cut the oatmeal in half, I think if I hadn't, the muffins would have been too dry. I'll make this again.  -  20 Aug 2011  (Review from Allrecipes US | Canada)

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