26 Reviews of Low-Fat (Or Fat-Free) Banana-Crunch Muffins

From: Lisa in Canada

On Apr 11, 2004

I made these muffins with some of the substitutions mentioned already - whole wheat flour, vanilla non-fat yogurt and oatmeal for the cereal. I also sub'ed brown sugar for the white, and (I must admit...) threw in a handful of chocolate chips. I didn't have a mini muffin pan, so I made 12 regular sized muffins, so they took about an extra 5 mins. to bake. After tasting them, I found that these muffins didn't need the extra sweetness from the chocolate. (Although it was a nice addition). They were indeed very moist, and had a nice banana flavour. I think next time I might add some cinnamon or allspice, just to jazz them up a bit, but overall, very good - especially for being a generally healthy snack. Thanks for posting this recipe!

From: Brenda Patterson

On Oct 3, 2002

I made this recipe because I needed something sweet, healthy, and not fattening since I am on Weight Watchers. This was a great any time snack and very easy to make. It took me no time at all. Baking took the longest. They are delicious right out of the oven or cooled for a few minutes. Try it if you are a muffin lover.

From: Hugce

On Mar 30, 2003

I used whole wheat flour and vanilla yogurt; also used sugar twin brown sugar substitute. I baked them in a regular muffin tin; it made 12 muffins and come out to 1 point each for Weight watchers. Thanks, they are great.

From: dale!

On Jul 16, 2003

These are great! I made these using the substitutes suggested in the recipe, however I used two egg whites instead of egg. I also used 3 bananas in mine and added 1/4 cup currants. I made these as regular muffins and they were perfectly done in 20 minutes. Yummy!

From: Leslie Broker

On Sep 29, 2006

I've been making large batches of these and freezing for my DH to microwave in the morning. I use wheat flour, oatmeal, 1/2 of the sugar and also add cinnamon. He really likes them (great alternative to his 200 cal. granola bars). Thanks!!!

From: Nikoma

On Feb 8, 2008

I've been on a search for good low calorie muffins and these are by far the best i've found yet! I made these into regular sized muffins (yielded 14) and found they only had 77 calories each! (Although i did use a sub for the eggs as i was out) Topped each with a piece of walnut and slight sprinkle of nutmeg. I'll be making these again!

From: Buckwalter

On Jan 26, 2003

Wow! Great, moist, flavorful muffins. Wouldn't change a thing. Thanks for the egg & cereal tip! One of these muffins and a cup of yogurt makes for a delicious breakfast.

From: Yola

On Jul 23, 2006

These were tasty! I followed the suggestions of 2 egg whites, added rice crispies for the cereal and cut the sugar to 1/4 cup. Will make these again!

From: Cherylkv

On Sep 5, 2004

I made these and didn't quite have the desired results. I followed the recipe as written (using Grape-nuts cereal) but had quite a bit more than 24 muffins worth. Consequently, I used paper liners so that I could reuse my pans quickly. I got 42 mini muffins and they stuck to the papers. They were good warm but as they cooled they became quite chewy and the cereal never gave it a crunch like I was expecting. They were easy to make and had good flavor, just not a texture I wanted. I will probably try them again and tweak the recipe to get the results I want. For WW, they ended up at 25.6 points for the entire batch. (I used the data for the cereal and yogurt that's missing) Pretty good for 42 mini muffins.

From: Jazmina

On Jun 15, 2009

Wonderful Muffins, thanks for posting!! I did modify the recipe a bit using whole wheat flour, oats, 1/2 cup of applesauce, 1/4 cup of yogurt (could use all applesauce for vegan muffins), and no egg instead I used 1/2 tbs. flax seed ground, I also added in some spices and used natural panela sugar (brown sugar). I ended up using a larger muffin tray and got 6 lovely large muffins, they baked for roughly 35 mins. They turned out wonderfully and I will be sure to make them again!