43 Reviews of Kittencal's Extreme 1-Gram Low Fat Banana-Blueberry Muffins

From: smellyvegetarian

On Dec 8, 2007

Wow these are good...and this is coming from a true muffin junkie . I can see how there is lots of "play" room here, too, as far as different fruits and flavors of yogurt. I used the sour cream this time, though, and due to ridiculous prices on blueberries this week used frozen strawberries instead. Delicious! These are quite sweet from all the fruit, so I would not suggest adding any more sugar. Thanks for posting!

From: yogiclarebear

On Sep 25, 2007

Whoa. WHOA! I am beside myself! Kitten these muffins are amazing. I did make a few changes to lower the calories, using egg substitute, and stevia instead of sugar. I used 2 medium bananas, and whole wheat flour. I made 8 large muffins, 20 minutes at 350. Delicious, thank you so much!

From: Bippie

On Aug 27, 2007

WOW! DH really liked these over the regular blueberry muffins I made. I was totally suprised and very excited to use up the over-ripe bananas I had thrown in my freezer. Thanks!

From: Chef #1171135

On Feb 15, 2009

Just made these and they are great! Used blueberry fat free yogurt in place of the sour cream in one batch, the next batch made with the sour cream, nixed the blueberries and used craisins. Haven't decided which is better! This is one recipe that we will be using over and over for its deliciousness and versatility!

From: justcallmetoni

On Aug 13, 2007

These were scrumptious and a welcome addition to my morning meal. The muffins are moist and tender and bursting with fruit flavor. Noticed that other reviewers felt they were too moist and dispensed with the liner choosing to lightly spray the muffin pans instead. I think this made a real difference in the result as the crisping of the edges allowed some of the moisture to wick out. Thanks Kitz.

From: Suji

On Feb 16, 2009

Pulled these from the oven just a few minutes ago and can't stop eating them. Used fresh strawberries, nonfat strawberry yogurt and 2 mashed bananas...these muffins were so light and spongy. Got 25 mini muffins. Simply Delicious!!!

From: Saulo

On Jul 17, 2009

You did it again! Another great tasting recipe! I actually converted it into a banana-blueberry-strawberry muffin recipe, using fresh bananas and blueberries and frozen strawberries (I halved the blueberries and added half a cup of strawberries). I used MizzNezz's Crumb Topped Banana Muffins topping, which I had used successfully before. My wife found them a little too moist, probably because I used frozen strawberries, but still liked them. Thanks for another great recipe! Saulo

From: Rollin in the Dough!

On Mar 15, 2009

It can't be true!!! These muffins truly are great and lowfat. My DH even loved them, I used 1/8 c lowfat sour cream and 1/8 c light n' fit vanilla yogurt, 1/8 tsp nutmeg and 2 med bananas!

From: FrVanilla

On Jul 1, 2008

Amazing for a low fat muffin. I didn't use the nutmeg and used blueberry yougurt. My husband requested more as soon as they were finished. Thanks for a great, healthy recipe.

From: ColCadsMom

On Apr 30, 2008

Delicious AND healthy! I used a 4 oz. vanilla yogurt, and used only 1 teaspoon of vanilla. Next time I think I'll cut back or omit the nutmeg, because even though I loved it the kids didn't like that flavor. These were a GREAT breakfast and afternoon snack that we all enjoyed! Into the permanent folder! Thanks once again Kitten!