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Nutrition Facts
Serving Size 1 (88g) Recipe makes 12 servings
Calories 154
Calories from Fat 8		(5%)
Amount Per Serving		%DV
	Total Fat 1.0g	1%
	Saturated Fat 0.2g	1%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 187mg		7%
Potassium 241mg		6%
Total Carbohydrate 34.0g		11%
	Dietary Fiber 3.8g	15%
	Sugars 12.7g
Protein 4.6g		9%
detailed view... how is this calculated?

Low-Fat Banana Buttermilk Muffins

Recipe #339520 | 25 min | 5 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: MsSally
Nov 25, 2008

This is my alteration of a Taste of Home recipe, made with handy ingredients. The result is a moist flavorful muffin, not too sweet, but just right for our tastes. High in fiber and low-fat. What else could you want.

SERVES 12 (change servings and units)

Ingredients

2 cups whole wheat flour
1/2 cup oatmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon clove
1/4 teaspoon nutmeg
1/2 cup sugar
1/2 cup unsweetened applesauce
1/4 cup egg substitute
1/2 cup buttermilk
3-4 bananas, ripe and mashed
1 teaspoon vanilla

Directions

1
Mix all dry ingredients in medium bowl, set aside.
2
Mix all wet ingredients in small bowl.
3
Add to dry ingredients and mix till just wet.
4
Spoon batter into muffin tin, sprayed with cooking spray. Bake at 375 for 15 to 20 mins or till test done. Cool on wire rack in tin for 5 mins then remove to rack to cool completely. Store in airtight container in fridge.

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Featured Reviews for This Recipe

From: Brooke the Cook in WI

On Mar 19, 2009

Oh man, these are SO good! I love that they are made with whole wheat and have no butter or oil. I used all splenda in place of sugar and made no other substitutions. I used two good sized bananas and it seemed to be plenty. I did get 15 muffins out of this recipe - good thing too, cuz I ate three while they were warm out of the oven!! Thanks for a wonderful healthy banana muffin recipe MsSally

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From: bluemoon downunder

On Dec 22, 2008

No-one would guess that these deliciously moist and flavoursome muffins are so low in fat. I made mine exactly to the recipe, except for using an egg rather than egg substitute, and I'll certainly be making them again! The free-range eggs I get direct from a workmate's farm are just SO delicious I've never been in the least tempted to seek out egg substitutes. Made for the EVERY DAY IS A HOLIDAY! game.

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From: CoffeeB

On Dec 13, 2008

These is a great oaty-banana muffin recipe in that it is LF and LC. A few deviations from your recipe - for the 1/2 cup unsweetned applesauce, I used homemade cinnamon flavored with a touch of sugar. I didn't have egg sub and so used 1 whole egg. Also, used Splenda sugar in place of regular. Other than that, followed as written. Thanks MsSally...this was made as a TY for your hosting duties here on Zaar. Kudo's!!

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From: Annacia

On Dec 6, 2008

Very tasty and forgiving muffins. I made these in a hurry and didn't notice that I had only used 3/4 cup of flour (I made a 1/2 recipe). Some one had used the 1 cup and left it by the sink. Even so they were very good and baked nicely even if the dough was too soft. I know that they would have risen better if I had been paying attention. I love the very low fat content and with the use of Splenda I even cut back the sugar amount somewhat.

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