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This banana bread has no oil, or butter of any sort. It doesn’t need it! Because this bread isn’t greasy it makes great muffins without the greasy bottoms I have experienced through other recipes. The walnuts are optional.
Ingredients
- 2 eggs, beaten
- 3 very ripe bananas, mashed
- 2 cups all-purpose flour
- 1 teaspoon salt
- ¾ cup white sugar
- 1 teaspoon baking soda
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 10 muffin cups.
Step 2
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.
Step 3
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 195 | |
| % Daily Value * | |
| Total Fat1g | 2% |
| Saturated Fat0g | 2% |
| Cholesterol37mg | 12% |
| Sodium373mg | 16% |
| Total Carbohydrate42g | 15% |
| Dietary Fiber2g | 6% |
| Total Sugars20g | |
| Protein4g | |
| Vitamin C3mg | 16% |
| Calcium11mg | 1% |
| Iron1mg | 8% |
| Potassium167mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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At first I was doubtful, but I must admit that this recipe is extremely tasty and you don’t miss the use of butter or oil.
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Don’t worry about no oil..it doesn’t matter. These are very good and a generous recipe. I was able to get 12 good sized muffins.
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An excellent recipe, low in fat, fills you up, and quick and easy to make. The only shortcoming for me was that they are quite heavy and you can taste the egg quite obviously.
I would definitely recommend this as a lunch-box filler! -
I love these! i made them even more healthy by using half whole wheat flour instead of all white flour. and also i noticed that the other reviewer had said that they could taste the eggs in them, so i added one egg and 3 tbsp of applesauce instead of the two eggs. and i added the walnuts too. so the only thing that is bad is all the sugar. i will have to try even more stuff with these next time. =) these are excellent! thanks for the great recipe.
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A great recipe that taste like muffins and not cupcakes! I couldn’t believe there
wasn’t any oils. I shortened the time by five minutes baking and made mini
muffins instead. -
We really loved these! I was looking for something quick and easy to do with some over-ripe bananas, and these were perfect. I had 4 bananas, so I used them all – they tasted delicious, with no trace of an ‘egg’ flavour at all. The recipe made 12 muffins.
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I am glad that I tried these muffins. While they are a bit chewy due to the lack of oil, the trade off is worth it. Knowing that they are low fat makes you feel better about eating them. I am tired of oil and sugar saturated muffins, so these are great. I added half a teaspoon of cinnamon and used four bananas because that is what I had, also added three eggs by mistake so that shows you they are fool proof.
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I followed the recipe exactly, even though I was tempted to add vanilla (oh, I did add the walnuts) and it was great! Easy! It made one dozen large tasty muffins!
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I was a little unsure about these because the batter seemed really thick, but I was pleasantly surprised! These were very delicious and easy, and I was glad there was no oil! 🙂 Thanks for a great recipe!
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They tasted quite good, especially because they were fat-free. They were easy to make, but the texture of the muffins turned out to be different from ordinary muffins. I suggest to add 1/2~1 more banana in chunks to make the muffins more moist and improve the texture.
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Was it me? I must of done something wrong. My muffins came out dry and chewy even though I followed the recipe to a T . I’ll give this another try again, maybe it was just one of them days for me.
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I found these muffins to be a little dry, but very tasty. Next time I would add some unsweetened applesauce or maybe an additional banana. I also added some vanilla and cinnamon to mine, but I’d probably go with a dash of nutmeg next time instead.
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I thought this was one of the better low-fat muffin recipes I have tried. Next time I make these muffins I will add another 1/2 of a banana. I had to add a little skim milk to thin the batter the first time. I also substituted sweet-n-low for sugar and they turned out great.
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I added an extra banana and 1/4 cup skim milk. I also substituted Splenda for the sugar. They came out very tasty and were nice and moist.
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I’ve made banana muffins many times, and I must say that these are the ultimate! They were moist and delicious! I added a few more bananas and had to cook them for a little longer, but it was worth the wait! I was impressed by the way they puffed up so well! I also made muffin tops with this recipe, simply by plopping the dough in cirles on a baking sheet! Scrumptious!
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Pretty good muffin, but the batter was very thick and I thought it needed modifying. Which, I did 😉 Yielded 12 muffins.
My modifications:
4 bananas instead of 3
added 1/4 c ff milk to thin the batter
3 egg whites instead of whole eggs
splenda instead of sugarFor the flour, I went ahead and used 1 c white, 1 c whole wheat, because I usually do that, but it does give a heavier flavor.
I also added some nutmeg, and when the muffins were prepped in the tin I sprinkled a bit of additional splenda with some cinammon or nutmeg over the tops.
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My batter was just right, but I did add the sugar to the egg and banana mixture then added the rest of the dry ingredients. Also, I added 1 tsp. vanilla, 1 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 baking powder, and sprinkled cinnamon/sugar on top of each muffin. This reciped made about a dozen and a half, but one of my muffin pans is not as high as the other. For a low-fat recipe, this was really good!
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Not bad for low fat, although the taste lets you know that the butter is missing. I actually got 12 muffins as well, not 10. A bit dry perhaps some more liquid next time (more bananas, or maybe some applesauce) Definitely a muffin I can enjoy on a diet though without feeling guilty!
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My Daughter and niece were fighting over these. I only had 1 super ripe banana, and 3 small ones that were just ripening, so I lowered the recipe. Thank good I had read everyones reviews. To help me out I first converted the recipe to 6 muffins. It then called for 1 1/4 egg. So i used 1 egg, a glop (2 tbps?) of applesauce, the wheat and all pourpose flour, sprinkle of nutmeg, cinnimon, and a dash of vanilla. My mother thought they would taste horrible because I also used Spenda (my father is diabetic, I wanted to see if they would be good). They rocked, and I got 9 out of the recipe, and they were gone in 3 hours. I will definately use this often.
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These muffins were easy to make and were suprisingly moist. They also had a good flavor. Would definitely make again.
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I was surprised by how well these turned out. They were moist and very tasty. Like other reviewers, I added cinnamon and nutmeg – as well as a pinch of ground cardomom. And I also substituted Splenda for sugar to make a lower calorie muffin. Since I made a half recipe, I used my convection toaster oven to bake them and it took only 10 minutes. THANKS FOR A GREAT RECIPE!
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tasted ok but way too dry, had to throw them out
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I used 4 bananas instead of 3 and added in the nutmeg/cin and vanilla. Also, added 1 cup chopped walnuts. Made 12 muffins. Very moist and delicious. A definite keeper!
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For a “lighter” banana muffin these were very tasty. My husband, who usually won’t eat anything that’s low-fat, actually ate these and enjoyed them. I will definitely be making them again.
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I liked that this recipe didn’t call for butter or oil but the muffins turned out a little drier than I would have preferred. They stuck to the paper liners a little. I would make this recipe again but I would plan on using some applesauce to make it a little moister without adding any fat.
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So,I bought a bunch of bananas last week, and as usual I only ate two of them before they got too ripe for my taste. The three that remained were too ripe for anything but baking, so I decided to give this recipe a try. I’m glad I did. I made a couple of modifications: I used 1/4 cup white sugar and 1/2 cup brown sugar, added 1/2 teaspoon each nutmeg and cinnamon and 1 teaspoon vanilla extract, and thinned the batter with just a little vanilla soymilk (maybe a tablespoon or so). I also folded in 1/2 cup walnuts. Thought about using 1/2 whole wheat flour, but I think that would have made the muffins a bit too heavy. The batch I made turned out quite tasty and still very wholesome. The recipe made 12 good-sized muffins, and three of them have already been eaten in the hour since I baked them. Both my mom and my dad thought they were good, and my dad’s fairly picky about food, so that’s high praise. Since I always buy too many bananas, I think I’ll be using this recipe a lot. Thanks!
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i made these muffins this morning,they were all gone in around 10 minutes.Thanks Shelby for a great recipe,ill be making them again for sure.
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Great low fat recipe! The muffins are not greasy like traditional banana muffins. When I first started to mix the flour with the banana mixture I thought the muffins would be dry but they turned out quite moist. I also added 1/2 tsp. of nutmeg, 1/2 tsp. of cinnamon and some walnuts as others had suggested. I think this recipe would be a little on the bland side without adding them. This recipe is a keeper (especially after comparing the nutritional information for other banana muffin recipes)!
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Very good. I only had two small bananas on hand, so I added about 3/4 cup canned pumpkin and some cinnamon and nutmeg. Adding walnuts would have made it perfect, but I was out of those too. Not too dense or too low-fat tasting at all.
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These muffins were amazing! The only modifications I made were I added two more bananas because mine were the tiny ones, dash of nutmeg and cinnamon, and I added about 14 cup of water. (The batter looked like it was too dry) I also added a mixture of oats lightly sprayed with margarine and about 1 tsp of brown sugar to the tops of these muffins, it made them look store-bought. The kids thought they were the best.
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It’s fast, easy and they taste great! It’s also great that they don’t have a lot of “extras added”.
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These are not as flavourful as those yummy fat-filled muffins, but are much healthier. They are tasty and best of all—3 points if you make them into 11 or 12 muffins. I followed some previous suggestions and used 1/2 brown sugar as well as vanilla, cinnamon and a bit of nutmeg. I will definately be making them again. Thanks for the recipe.
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Wow, I was very impressed with the way this muffin turned out!! Great texture and moistness for a muffin with no added fat! Thanks for the recipe!!
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Admittedly I’m a bit of a muffin addict but I really did like these muffins. They do come out quite dense so I think next time I might try beating the eggs and folding in the rest of the ingredients but there’s nothing wrong with the muffins the way they are. Cut them open and add a topping or just eat them as they are.
If you’re finding the batter too stiff or dry try adding some sour cream (3 tablespoons) or for extra flavour try adding vanilla or banana extract (1 1/4 teaspoons) and/or ground cinnamon (2 teaspoons).
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I made a fe wmodifications and they still turned out great. I used half whole wheat bread flour and half regular white flour. I also used half white sugar and half brown sugar, and sprinkled a bit of brown sugar on the top (looked great, though made them sticky to handle). Very yummy lowfat recipe!
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These really turned out good…I’m impressed. For a recipe with no added fat, these really tasted good. I did alter the recipe a little bit: I used 1/2 C. egg subsitute instead of 2 eggs, 1 C. wheat flour and 1 C. white flour, and I used splenda instead of sugar. I found that the batter was a little too thick, so I added a few tablespoons of fat free vanilla yogurt and maybe 1/4 C. soy milk. Finally, a muffin that I can eat two of without feeling guilty!
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These muffins turned out AWESOME!!! Everyone asked for seconds. I added semisweet chocolate chips and walnuts.
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All right, I guess. kinda lacking in taste. If I made this again I would add vanilla, cinnamon, and nutmeg. I’d also sprinkle some cocoa on top.
NOTE to those who like this because it’s low fat – don’t forget it still has 200 calories from the carbs in each muffin. -
Perfect! Perfectly simple, perfectly easy and not so much guilt as regualr muffins. All I did different was add a good teaspoon+ of vanilla, and I DID add the optional walnuts. They are gone already.
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I tried this adding 1/2 c. chopped pecans and sprinkled cinnamon and sugar on top.
They turned out moist and a little dense. We will make these again. Very good for breakfast.
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This is a great recipe, hard to believe it is low fat! Good as bread also!
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I made a few changes to this recipe and I think they are delicious! I used Splenda for baking instead of sugar and I added a teaspoon each of vanilla and cinnamon. I baked them for 13 minutes in a mini muffin tin and put 1 blueberry in the middle of each mini muffin before baking. According to my calculations, each mini muffin is only 53 calories with the adjustments I made!
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Sort of stiff…was it the wheat flour? (used 1c wheat, 1c all purpose) I like the wheat flour because it gives it a nuttier taste…will try again following exactly. Hopefully it turns out–I enjoy lighter versions of yummy food.
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tasty…mmmm and easy to make.
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I couldn’t wait- I ate them hot and could not tell that they were lowfat. I followed all of the recommendations and used: 1/4 c. sugar, 1/2 c. brown sugar, nutmeg, cinnamon, and vanilla, plus I added an individual-sized applesauce (the batter was too dry to even stir without it!). I hope they are as good when they have cooled off! ps They were pretty tough the next day.
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VERY GOOD RECIPE ** Okay — So I added 4 tbsps of sour cream for added moisture, I also added a handful of chopped pecans and substituted splenda for sugar. These variations add protein and cut some of those carbs out. This recipe is also salicylate free when you dont add cinnamon and nutmeg.
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Easy to make. Everyone enjoyed them and they went quickly. I did add 1/2 cup applesauce, 1tsp of vanilla, and 1tsp cinnamon. Definately will make again.
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Great, healthy and delicious. I used 1.5 cups whole wheat flour, 0.5 cups sugar, a tablespoon of vanilla, and a dash of cinnamon. I also pureed the bananas and eggs with a food processor, I think that helped keep the muffins moist. YUMMY!
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I made this recipe exactly as it’s written, and the muffins turned out a little dry. If I try them again, I’ll add applesauce to moisten them up a bit as some of the other reviews suggest.
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What could be simpler! This recipe was easy to make and delicious. I substituted Spelt Flour and Sugar in the Raw in the same measure and it worked out perfectly. What a boon for my family’s special dietary needs!
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this was great! Mine were not dry at all. I followed the recipe as directed. I will make again. Thanks
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I didnt care for these muffins at all, the texture was entirely too doughy and dry for for my taste.
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Yum! I couldn’t believe how well this recipe turned out with no oil or butter! I actually baked it as a loaf instead of muffins. It took about 50 minutes, and I covered the top with aluminum foil for the last 10 minutes to keep it from getting too brown. I also took the advice of other reviewers and made the following modifications: I added 1/2 cup apple sauce, 1 tsp cinnamon, 1 tsp vanilla extract, and I used Splenda instead of sugar. It was deicious! Next time I may add mini chocolate chips. I will definitely make this again.
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DRY!!..
They stuck to the paper and everything and came out dry….
dont try it!! -
Great recipe. The first time I made this I found it to be too sweet and a little dry so I substituted 1/2 cup of splenda for the sugar and added 2 tsp of pumpkin butter for moisture. Also, added 1 tsp of vanilla and 1 tsp of cinnamon. It turned out perfect. I will definitely make it again and try adding chopped walnuts.
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My boyfriend said “these don’t have butter or oil?”.
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Very good recipe – would definately consider the vanilla next time. Did not find them dry and I find mostly everything dry. I used mini muffin pans and cut the cook time to 18 minutes.
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yummy! i substituted splenda/sugar blend for just sugar, added 1 t cinnamon, .25 t nutmeg, and 1 t mango extract instead of the recommended vanilla. made 12 muffins instead of 10, and came out to be 160 cal/each!
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I followed all the recommendations: wheat flour, cinnamon, nutmeg, vanilla, applesauce. I can’t wait to try these with splenda. Thanks to all of you for making this receipe perfect!
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I made this as a bread. I added 1/4 cup apple sauce, 2 tablespoons of fat free plain yogurt, cinnamon, nutmeg and vanilla. I also sprinkled some cinnamon and brown sugar on top before putting it in the oven. I just ate two pieces of it warm out of the oven. (with a thin layer of butter spread on it!) It is definitely yummy, the middle is moist and I like the topping of brown sugar and cinnamon. The only thing I could say against it: the texture of the crust on the bottom was a tiny bit chewy. But really people, that is a small complaint considering this is a no butter, no oil, no shortening recipe. I will make this again for sure, perhaps throwing some walnuts and cherries into the batter. I baked it for an hour, covering it with tin foil for the last 15 minutes or so.
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This recipe is absolutely wonderful! I used four bananas instead of three along with 4oz. of unsweetened applesauce. This gave the muffins the extra moisture that my family and I like. What I also liked about this recipe is that there is no butter, oil or milk. This is great not only for the fat value but also because I am allergic the cow’s milk and soy. Will be making this regularly for my family and friends!!! Thank you!
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Awesome muffins! I added 1/2 cup applesauce, a teaspoon of vanilla, pecans and substituted 1/2 cup regular Splenda & 1/4 cup of brown sugar Splenda for the sugar. Made 12 muffins with perfect crowns. Will make again & again.
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I just tried one of these muffins and they are great! After reading the reviews I did make a few alterations, which is why I gave it 4 stars and not 5. I used 4 bananas instead of 3, 1/2 cup wheat flour, 1 tsp cinnamon, 1/2 tsp imitation butter flavoring, 1 tsp vanilla, 4 oz unsweetened applesauce, and 1/4 tsp ginger. This made 12 beautiful muffins for me. I will be making these again and I may increase the cinnamon, butter flavoring, and ginger just a little to get a more spicey flavor. Although these came out perfect and moist! Thanks for sharing a great starter recipe!
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Better than my mother-in-law’s! Throw in some raisins or chocolate chips! So good. For loaf instead of muffins bake 60 minutes at 350.
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I liked this recipe because it was very healthy for me.
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Beautiful! I too used four bananas, and added vanilla and cinnamon. Oh yes, and I dusted the tops with brown sugar, yum! I actually got sixteen muffins, but I think my muffin tins might be a bit small. Can’t wait to make these again!
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Very, very good. I did take the suggestions of some previous reviewers and added 1 tsp vanilla, 1 tsp cinnamon and 4 oz applesauce. Also topped each muffin prior to baking with brown sugar. Next time I may add 1/4 cup margarine although the muffins are just wonderful.
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Wow- these are incredible!! I used 4 bananas as suggested and added 4 oz. unsweetened applesauce, 1 t. vanilla, 1 t. cinnamon and some chopped walnuts. I filled the muffin tins up halfway and got 23 small muffins. I just ate 2 fresh out of the oven and they taste just as good as bakery muffins. I can’t wait to make these again!!
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Very tasty recipe! I read the earlier reviews before making and added the apple sauce, vanilla, cinnamon and topped with brown sugar as recommended. They did stick to the paper muffin cups, but other then that, very tasty! My husband, 2 year old daughter and 10 month old son LOVE them! Will make again!
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For a lower fat/calorie muffin, these were pretty good. I added a dash of vanilla to the batter, but otherwise followed the recipe exactly. The muffins rose nicely in the oven and didn’t sink upon cooling. A decent texture with a great banana flavor, too. Thanks!
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Great recipe..and if you do weight watchers these are only 3 pts each. My husband even loved them and he is a diet food phobic!
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i added a drained 8oz can of crushed pineapple to the banana mix and used Bisquick instead of all-purpose flour. also sprinkled the tops with brown sugar and cinammon before putting them into the oven, and they came out with gorgeous golden tops and the best banana flavor i’ve ever tasted in a muffin. this is my default banana muffin recipe from now on!
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I thought they were great! I added the applesauce and vanilla and they were wonderful. Still good 4 days later.
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I changed the recipe a bit – 2 bananas and about 5 oz. of prune puree (baby food) – these muffins were surprisingly moist, none of that weird non-fat rubbery texture. My only complaint – I would have liked some spices – maybe cinnamon and nutmeg…Considering how low-fat and low-calorie these muffins are, I will definately keep this recipe.
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Mine turned out kind of dry. Perhaps it was cos the bananas were not v ripe.
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These were excellent right out of the oven but not as good the next day. The tops of mine got sort of gooey. Not sure it’s from all the banana. I did add vanilla and walnuts, and used 4 bananas instead of 3. Will definitely make again when I have more mouths to feed.
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These muffins are delish! I would have rated it 5 stars but they wouldn’t have been half as good without the vanilla, applesauce, cinnamin, and nutmeg. I also threw in some walnuts. I’ll be making these again.
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This was the worst muffin I ever had!!!!! It was dry and had too much flour. I will never make this again.
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I was so impressed that there is no oil or margarine in these! They are really good. I substituted 1/2 C oats and 1/2 C whole wheat flour for one of the cups of flour.
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Delicious…i added a few walnuts for a crunch like it said and oh my gosh was it good! To make it a bit more healthy, instead of white sugar, i used brown sugar and it is still quite delicious! Even healthier…small change but it will not change the great taste!
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Compared to full-fat muffins, these are only ok at best (so, 3 stars). But, for fat-free baked goods, these are great! If I make these again, I will add some applesauce as suggested by helpful reviewers here. The changes that I made were adding 1 tsp. vanilla, sub. Splenda Blend for sugar, sub. 1/3 cup whole wheat flour for part of the all-purpose, plus I added 1/2 tsp each of cinnamon and nutmeg. They’re tasty and satisfy my craving for baked goods. They are quite spongey rather than moist, so applesauce would really improve these.
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These were very good!! I made them into muffin tops as one reviewer suggested so it’s like a big cakey cookie. I added a couple tablespoons of mini chocolate chips and used 2/3 Splenda and 1/3 sugar. Next time I will use egg beaters to lower the calories even more and maybe reduce the flour. Very tasty. I individually wrapped and froze some so they’ll last.
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These turned out surprisingly good, but of course not the same as glorious fatty muffins :0) I would add another banana (i used three, next time will do four) and I added the nutmeg and cinnamon as one user suggested. I also added walnuts but next time will be sure to chop them as the whole nuts were a bit overpowering. Instead of sugar I substituted honey, which ended up working out well because it kept everything nice and moist.
Thanks for the recipe! It’s great for me to make for health conscious people
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I have been looking for a good banana muffin recipe for a long time and this one is perfect. I did add one container of unsweetened apple sauce (the lunch box size) and some chocolate chips instead of the walnuts because we were looking for a dessert/snacky muffin but these would have been great as is for breakfast. I ended up with 2 dozen muffins though (I have smaller muffin pans) so make sure to take that into account if you are not using the large muffin tins.
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We used 4 very ripe bananas, 1/2 c. applesauce and 1 tsp. vanilla & 1/4 c. finely ground walnuts as previously suggested. I also omitted the salt, added 1 tsp. baking powder and dissolved (somewhat) my baking soda in 1 TBS water (adding this to the wet mixture instead of the dry)and used Oat flour. They were light and delicious! (my kids didn’t care for the cinnamon I added and asked that next time I don’t add it).
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4 starts because I used most of the “add-in” suggestions from other posters. We enjoyed this tremendously.
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Delicious! These muffins were light and very moist. I added 2 cups chopped pears (peeled & cored), 1 med. apple, chopped, peeled & cored; 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves, and 1 tsp vanilla. I sprinkled brown sugar on top before baking. My 14 year old G’Son said, “Gramma this recipe is a keeper”! That tells me all I need to know!
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Very edible for a low fat muffin. I used some of the reviewer suggestions and added the apple sauce, an extra banana, cinnamon, and walnuts. Would have been very bland without the add-ins but this turned out pretty good.
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Yum! A great recipe for those bananas I have been keeping in the freezer. I also added a bit of skim milk & 4 bananas. Just sweet enough, even my Husband agrees.
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These are really great, especially considering how little fat they have. I modified them a little bit per my tastes: added walnuts, 2 tbls. margarine, 4 oz applesauce, and substituted 2/3 cup whole wheat flour for 2/3 cup of the white flour. Awesome recipe, thanks!
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These muffins were very yummy and moist, and surprisingly fat free. Many people said their muffins came out a little dry so I added an extra banana and 1/4 cup of skim milk. Also, I used 1 cup of whole wheat flour and 1 cup of white and added some cinnamon and vanilla. I replaced white sugar with brown sugar and I found that 3/4 cups of sugar was too sweet for my taste so I would reduce it to 1/2 cup next time. Overall, the muffins were delicious and I would definitely make them again.
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I was not happy with the way these muffins turned out. I cook a lot and know what muffin batter looks like but this was sticky. I knew when I was baking them that they would not turn out. Well, I was right. They were chewy and gluey. The flavor is there but next time I will add some apple sauce or some oil.
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great falvor but a little on the rubbery/dry side maybe some LF sour cream may help….
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I added the walnuts.
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i’m giving it fours stars because i followed everyone else’s suggestions. it was a very good base recipe though. i used whole wheat flour instead, added cinnamon and vanilla, and sprinkled brown sugar on top. i definitely knew something was up with the batter…it just seemed way too sticky and dry, so i added some soy milk. that solved the problem. i only used three bananas because i thought that they were big enough, but i will definitely use four next time. it’s very good and most of all i know i’m not consuming a million calories. my dad loves muffins for breakfast but all the store bought ones are so high in fat. these are perfect for him. i will definitely make these again.
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Very good base but I too added my own spin on these. Used 1 cup whole wheat flour, added 1/2 tsp vanilla, 1 tsp cinnamon, 1 tsp baking powder, 1/4 cup milk and cut the sugar to 1/2 cup. I used 4 egg whites and mixed the sugar, bananas, milk & vanilla with 2 of them, mixed in the dry ingredients, then whipped the other egg whites until stiff and folded them in. I sprinkled the tops with a few finely chopped pecans before baking at 375. If you put them in a zip lock bag before they are completely cool it will help them to loose that rubbery feeling. I did the math and on Weight Watchers these are worth about 2 points each!
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I added an extra banana and a touch of vanilla. I’ll tell you, these were delish! A must try if you have some ripe bananas you need to do something with.
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These turned out really awesome! The recipe looked a bit dry so i actually added about 3 Tbsp of sour cream and i cut down on the flour by about 1/4 c. I also used half slenda half sugar to make them even more healthy! I will make them again for sure!!
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Great! I made ’em this morning, and had two! The banana didn’t cook fully since I didn’t mash it up completely, and I think it tasted great! Since some family members cannot eat nuts, I substituted the nuts with the chocolate chips, and tasted better!
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Like the other reviews suggested I added a few things to this recipe. I added 1/2c. skim milk, 1tsp vanilla, 1tsp cinnamon,1/2c. Splenda Brown Sugar in place of the white sugar and I also left out the flour, salt and baking powder and used a whole wheat baking mix similar to bisquik in their place. They were very moist and yummy. I have already made them twice this week and the kids are just gobbling them up. Iam only giving this recipe 4 stars because I think without the add ins it would have been pretty bland.
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