Low Fat Or Fat Free Banana Crunch Muffins Recipes

Steps:

• Preheat oven to 350°F.
• Spray 24 mini-muffin-pan cups with nonstick cooking spray.
• In medium bowl, mix first six ingredients.
• In large bowl, with wire whisk or fork, mix bananas, yogurt, egg substitute (egg) and vanilla well; stir in flour mixture just until moistened.
• Spoon batter into muffin-pan cups.
• Bake muffins 20 minutes or until tops are golden and toothpick inserted in center of muffin comes out clean.
• Remove from muffin-pan cups to wire racks.
• Serve warm, or cool to serve later!
• Note: I made these in heart-shaped pans I bought at a local grocery store.
• This recipe only yielded four heart-shaped cakes when I did that, and I baked them for about 45-50 minutes.

Steps:

• Preheat the oven to 350 degrees F.
• Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
• Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Steps:

• Preheat the oven to 350 degrees F. Place paper liners into 1 (10 or 12-cup) muffin tin.
• Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy. With the mixer on low, add the eggs, 1 at a time. Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine.
• In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture to the batter just until combined. Don't overmix it! Fold in the raisins, bananas and walnuts with a rubber spatula.
• With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean.

Steps:

• Preheat oven to 350°F.
• Line 18 large muffin cups with paper liners.
• Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with the paddle attachment.
• Add the melted butter and blend.
• Combine the eggs, milk, vanilla and mashed bananas, and add then to the flour-and-butter mixture.
• Scrape the bowl and blend well.
• Don't overmix.
• Fold the diced bananas, walnuts, granola and coconut into the batter.
• Spoon the batter into the paper liners, filling each one to the top.
• Top each muffin with dried banana chips, granola, or coconut, if desired.
• Bake for 25-30 minutes, or until the tops are brown and a toothpick comes out clean.
• Cool slightly, remove from the pan, and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• In a bowl, mix the flour, sugar, baking powder, baking soda, and salt. Mix in the eggs, milk, vanilla, and butter. Fold in mashed bananas, chopped banana, granola, walnuts, and coconut. Scoop into the prepared muffin cups. Sprinkle with banana chips.
• Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

Steps:

• Preheat oven to 350 degrees.
• Place all ingredients into a large mixing bowl and mix until just moistened.
• Spoon into lined or nonstick, sprayed mini muffin pan.
• Bake at 350 degrees for 15 minutes.
• Remove muffins from the tray and cool on a wire rack.

Steps:

• In a large bowl, combine flour, baking powder, baking soda and cinnamon. Combine remaining ingredients; stir into dry ingredients just until moistened. Coat muffin cups with cooking spray or use paper liners; fill cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 10 muffin cups.
• In a medium bowl, combine eggs and bananas. In a separate bowl, mix together flour, salt, sugar and baking soda. Stir banana mixture into flour mixture. Fold in walnuts if desired. Pour batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Steps:

• Preheat the oven to 350 degrees F.
• Line 24 large muffin cups with paper liners. Lightly grease the tops of your pans to make it easier to remove the muffins if they cook up over the top of pan.
• Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend.
• Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't over mix.
• Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each paper liner 3/4 full.
• Top each muffin with dried banana chips, granola, or coconut, if desired.
• Bake for 20 to 25 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.