She likes to bake. Actually, baking is the only thing she does. It's a passion.

Low Cal Banana Muffins

Posted: July 11th, 2009 | Author: bakezilla | Filed under: Bakezilla | 4 Comments »

banana muffins

Yesterday, I had a “nonfat fruit muffin” from Whole Foods and it was gross.  Tough, tasteless, and with only strawberries that were concentrated at the top, I was mad.  Fighting mad.  When I joined Weight Watchers in April, I decided I was going to learn to eat healthily and appropriate portions so I could be healthy and become a skinnier pretty girl.  There was nothing about eating gross muffins in that.  At the end of the day, I love food, and I love baking, and I’m not sacrificing that.  And, having lost 21 pounds (and counting!), I haven’t had to.  It means being creative and working with new and different ingredients, which can be a challenge, and I love a challenge.

So, this morning, I decided to make my own healthy muffins.  Normally, muffins are sneaky.  You think they’re good for you because they have fruit, but really, they are loaded with butter, oil and calories.  Not these bad boys.  Adapted from a weight watchers recipe, they have about 110 calories a piece (2 points for those on the plan).

Preheat oven to 400.  Spray a muffin tin.  I like baker’s joy because it has flour in the spray.

Dry Ingredients:  1 3/4 cups all purpose flour (I use unbleached, because who wants to eat bleach?  yuck-o), 2 tablespoons brown sugar: the difference between brown and white sugar is that brown sugar has molasses (my dad says: “just the asses?  what about the rest of the mole?”), 2 teaspoons baking powder, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg.

Wet Ingredients:  1 cup skim milk, 1 egg, 2 tablespoons applesauce.

Mix dry ingredients in a large bowl.  Set aside.  Mix wet ingredients in a small bowl.  Mix wet ingredients into dry ingredients.  Then, add in two bananas, mashed up with a fork.

Spoon into muffin tins (secret trick: use a ladle, like for soup), bake 20 to 25 minutes.  Let cool, eat.

These muffins have a lovely texture.  A bit chewier than a regular muffin, but extremely moist.  How are they moist when they have no oil or butter?  The bananas and applesauce.  There are so many fruits and veggies that can make baked goods moist without adding nasty saturated fat.  Other favorites include zuchinni and pumpkin and any member of the berry family.  These aren’t super sweet, but have a delicate, warm flavor due to the cinnamon and nutmeg.

Whole Foods: I hope you’re reading this and can amend your muffin recipe so they actually taste good.  You heard me, I’m calling you out.

4 Comments on “Low Cal Banana Muffins”

  1. 1 Johanna said at 12:49 pm on July 11th, 2009:

    I agree – muffins have bugged me a little with their sneakiness.
    I love pumpkin muffins – do you think I could sub in the pumpkin for banana since I don’t really like bananas?

  2. 2 bakezilla said at 2:56 pm on July 11th, 2009:

    I absolutely think you can (and should) sub pumpkin for banana. I don’t even think you’d need to mess with the spices, though you might try pumpkin pie spice if you have it. I’d say about a cup of pumpkin would work.

  3. 3 leah said at 11:29 pm on July 11th, 2009:

    i knew joh would fall for the pumpkin! :) kudos to you for your health efforts and for adapting this bomb recipe! it’s taken me more than 25 years but i suddenly love bananas. i’ll be trying these soon!

  4. 4 Adi said at 11:11 am on July 14th, 2009:

    It’s nice to see something tasty AND slightly healthier. It reminds me that HEY ADI YOU CAN HAVE TASTY GOOD FOOD. PUT DOWN THE PEANUT BUTTER. Ha.

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