LOW-FAT BREAKFAST MUFFINS
These breakfast muffins are a great portable breakfast that are adult and kid friendly!
Provided by Joette Jean
Categories Bread Quick Bread Recipes Muffin Recipes
Time 42m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease 12 standard muffin cups with cooking spray.
- Place cereal in a resealable plastic bag. Crush slightly with a rolling pin to make 1 1/2 cups.
- Mix crushed cereal, flour, brown sugar, baking powder, and baking soda together in a large bowl. Stir in mashed bananas, milk, egg whites, applesauce, raisins, and chocolate chips until batter is just moistened. Divide batter evenly among muffin cups.
- Bake in the preheated oven until golden brown, 18 to 22 minutes. Let stand for 2 minutes in the pan before removing to a cooling rack. Serve warm if desired.
Nutrition Facts : Calories 131.1 calories, Carbohydrate 27.6 g, Cholesterol 0.3 mg, Fat 1.5 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 178.8 mg, Sugar 11.5 g
KITTENCAL'S FAT-FREE BRAN MUFFINS
You won't even be able to tell these are fat free! ---1 cup fresh blueberries or 3/4 cup light raisins may mixed in with the flour mixture and you may reduce the flour 2 tablespoons and add in 2 tablespoons flax --- with the addition of blueberries you will yield 12 muffins
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 37m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Set oven rack to second-lowest position.
- Generously coat 10 regular-size muffin tins with cooking spray or line with paper liners.
- In a small bowl mix the wheat bran with milk and yogurt; allow to stand for 12-15 minutes, stirring a few times.
- In a large bowl whisk the applesauce with egg, brown sugar and vanilla; mix in the bran mixture until thoroughly combined.
- In a small bowl combine the flour with baking soda, baking powder, salt and cinnamon (then if using mix in the blueberries) add the bran mixture to the dry mixture; using a small spatula fold gently just until combined (fold gently).
- Scoop into muffin tins filling almost full.
- Bake for 20-22 minutes or until muffins test done (these won't take long to bake so watch closely).
Nutrition Facts : Calories 148.3, Fat 1.2, SaturatedFat 0.3, Cholesterol 19.1, Sodium 305.7, Carbohydrate 33.8, Fiber 5.2, Sugar 19, Protein 4.8
FAT-FREE BLUEBERRY MUFFINS
These are delicious, healthy and very moist to not have any added fat. i found the graham flour at Wal-Mart, recipe is on the back of the box.
Provided by JandBGros
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 375. Use either paper liners or grease muffin pan with no-stick cooking spray. In first bowl, combine dry ingredients, spices, and brown sugar (break lumps). In 2nd bowl, combine egg whites, yogurt, applesauce and mix. Add wet mixture to flour mixture, stir until moistened. In 3rd bowl, toss blueberries lightly with 2 tablespoons graham flour (helps keep them from sinking to the bottom). Fold blueberries into mix. Pour into prepared muffin tin, bake 20-25 minutes.
Nutrition Facts : Calories 117.5, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.3, Sodium 172.3, Carbohydrate 27.2, Fiber 1.9, Sugar 16.9, Protein 3
FAT-FREE PUMPKIN MUFFINS
These little muffins are full of flavor, and if you are like me, and trying to find something sweet to snack on that is good for you--this is it. You will never miss the fat. They are very moist.
Provided by Carrie A
Categories Quick Breads
Time 35m
Yield 20 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients together by hand until smooth.
- Put cupcake liners in muffin pan and spray with non-stick spray.
- Bake at 350°F for 15 minutes, or until firm to touch.
- Serve with Fat-Free Cool Whip if desired.
Nutrition Facts : Calories 101.6, Fat 0.2, Sodium 188.6, Carbohydrate 23.3, Fiber 0.2, Sugar 11.6, Protein 2.5
FAT-FREE, SUGAR-FREE & CHOLESTEROL-FREE BLUEBERRY MUFFINS!
Here's another bread recipe I've played around with while I was dieting. These make great snacks and the kids love 'em, too! Enjoy!
Provided by Jen O.
Categories Quick Breads
Time 27m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Lightly spray muffin tin with non-stick spray (I've found that paper muffin holders do not peel away from these muffins easily).
- Wash and drain blueberries. Set aside. If using frozen blueberries, thaw before using.
- In large bowl, sift flour. Add baking powder and the 1/3 cup Splenda. Mix together.
- In another bowl, mix the Egg Beater egg substitute, apple sauce and milk.
- Combine the wet mixture into the flour mixture. Stir just enough to blend (electric mixers aren't really necessary). Gently fold in the blueberries.
- Pour batter into the prepared muffin tin, filling each cup about 2/3 full. Use the last tablespoon of Splenda to sprinkle on top of each muffin (this adds zero calories and has zero fat) and bake for 17 minutes, or until tops are light brown.
- After baking, allow muffins to cool before removing them from the tin. Please note: 1 serving = 1 muffin. Enjoy!
Nutrition Facts : Calories 118.5, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.3, Sodium 120.8, Carbohydrate 25.2, Fiber 1.4, Sugar 3.2, Protein 3.4
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