Banana Oat Sunflower Seed Muffins Low Fat Recipes

LOW FAT BANANA MUFFIN

Steps:

• Preheat the oven to 400°F / 205°C. Grease a non-stick muffin tin, or line a muffin tin with quality paper. See the tips in the post about preventing this low fat muffin from sticking to the paper.
• In a large bowl, whisk together the wheat bran, flour, baking powder, salt, cinnamon, and ginger.
• In a medium bowl, beat together the sugars and eggs using a hand mixer on low speed for about 30 seconds, until everything is mixed. Add in the milk and vanilla extract and beat for 10 seconds on low speed. Add in the mashed bananas and apple sauce, and beat for another 10 seconds until everything is all mixed.
• Make a well in the dry ingredients and pour in the banana mixture. Using a spatula, fold the ingredients together until the batter is just mixed, being careful not to over mix the batter. Set aside and let stand for 5 minutes.
• In the meantime, wash and dry the blueberries. Toss the blueberries in the flour so they are lightly coated.
• Gently fold the blueberries into the batter, reserving a 12-24 blueberries to place on top of the muffins if you desire.
• Evenly divide the batter into the muffin cups. Place the reserved blueberries on top of the muffins, pushing them in so only the tops of the blueberries are not tucked in the batter.
• Bake for 10 minutes. Reduce the heat to 350°F / 176°C. Bake another 25 minutes or so, until a toothpick inserted into the muffins come out clean.

LOW FAT BANANA OATMEAL MUFFINS

Steps:

• Preheat oven to 350ºF.
• Apply non-stick spray or line with paper lines a 12-cup muffin pan.
• In a medium sized bowl whisk together oatmeal, flour, wheat bran, baking soda, baking powder, cinnamon and salt.
• In a large bowl, whisk together olive oil, honey and vanilla.
• Stir in mashed bananas with the oil mixture.
• Mix in eggs into oil mixture.
• Add dry ingredients into the wet ingredients and mix until combined.
• Divide batter evenly into the prepared muffin pan and bake in the oven for 30 minutes, or until a toothpick inserted in the center of the bread comes out clean.
• Let the muffins rest in the pan for 5 minutes then remove from pan and place onto a cooling rack to cool.

BANANA OAT SUNFLOWER SEED MUFFINS, LOW-FAT

Steps:

• Preheat oven to 375°F.
• Combine first 8 ingredients in large bowl.
• Mix well.
• Blend egg beaters, vinilla, banana, and apple sauce until smooth.
• Add banana mixture to dry ingredients.
• Stir until moist.
• Add sunflower seeds.
• Use muffin pan with medium size muffin cups, spray with cooking spray.
• Fill muffin cups 3/4 full.
• Bake for 20 - 25 minutes or until tops spring back when lightly touched.

PUMPKIN OAT SUNFLOWER SEED MUFFINS, LOW-FAT

Steps:

• Preheat oven to 375F.
• Combine first 8 ingredients in large bowl.
• Use a muffin pan with medium size muffin cups, spray with cooking spray.
• Fill muffin cups 3/4 full.
• Bake for 20 - 25 minutes or until tops springs back when lightly touched.

BANANA AND CREAM OF WHEAT MUFFINS (LOW FAT)

Steps:

• In a mixing bowl, mix first 4 ingredients together.
• In another mixing bowl mix the rest of the ingredients together.
• Combine both mixtures, until moistened and then pour into muffin tins.
• Bake at 400 for 20 minutes.

LOW-FAT BANANA MUFFINS

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.

MULTI-GRAIN BANANA MUFFINS (LOW FAT, TOO!)

Steps:

• Preheat the oven to 350 degrees.
• Combine the oats and buttermilk in a small bowl; let these sit while you prepare the other ingredients.
• Mix the dry ingredients (including the cinnamon and nutmeg) together in a medium mixing bowl.
• Mash the banana until it's nearly smooth--measure once the fruit is mashed, of course.
• Add the egg, oil, sugar, and vanilla.
• After stirring those together, add in the oat-buttermilk mixture.
• Add the wet ingredients into the dry, stirring just until the dry ingredients are absorbed and no large lumps remain.
• Refrain from over-mixing.
• Grease twelve muffin cups.
• Spoon the batter in, filling the cups evenly to about 2/3 or 3/4 full.
• Bake 25-30 minutes, until the top is slightly springy when gently pushed with a finger.