Recipe by Bridget
"These muffins have no sugar and no fat, but are moist and tasty. Instead of regular applesauce, I sometimes use mango-peach to give the muffins more flavor. Great recipe for diabetics! You can use all white flour instead the whole wheat flour, too."
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whole wheat flour
granular sucrolose sweetener (such as Splenda®)
1 1/4 teaspoons
mashed ripe banana
Finally a lowfat, sugarfree muffin that tastes like a muffin should! I made these twice this week. Using the 1/2cup wholewheat flour makes them nicer. Also I cut the sugar sub to 1/2cup using part slenda and part brown sugar twin. The last batch I added 2teaspoons of real sugar too. I find this makes the texture and taste better without affecting a diabetic at all. Instead of 2 egg whites, I used 1 whole egg. This still makes each muffin less than 1 gram of fat. Thanks for this recipe.
They were dry and tasteless. There are better recipes out there that can be adapted to sugar-free, low fat versions. First of all, the applesauce, banana and egg are not enough moisture. Maybe a splash of milk would help. And as other reviewers have pointed out, where are the nuts! I'm sorry, but I don't believe diabetics have to give up flavor to have sugar-free baked goods. Try something else.
Hello? This recipe has the word "NUT" in the title, but there are no nuts whatsoever mentioned in the recipe. That's easily remedied, though - I threw in 1/3 cup chopped, toasted pecans and stuck one on the top of each muffin. They rose up beautifully, and tasted very good, but stuck to the paper liners terribly. I think the Splenda is the cause of this - when using another muffin recipe from the Splenda web site, the directions included spraying the paper liners with cooking oil spray. The papers come off the muffins perfectly. I will try this trick the next time I use this recipe.
I added 1/8 cup ground flax seed for fiber and moisture. I could taste the Splenda, but it was not as strong the second day. I would fix them again, but maybe try adding pumpkin instead of applesauce (0 points), some vanilla flavoring, even some fat free sugar free banana instant pudding. Glad I tried the recipe.
I didn't have Splenda so I used regular brown sugar and I also used the whole egg. I made these as mini-muffins for my son and he loved them. I will make these again.
These were EXCELLENT!! I've never been so pleased with a NO FAT, NO SUGAR recipe!!! I didn't tell the family they were "healthy", and they loved them!!! I added more banana then the recipe called for, only because I had 3 over-ripe bananas... oooohhh... so good!!! It would have probably been better with some wheat flour like the recipe suggests, but we didn't have any... but they were STILL REALLY great!!! Also, used egg beaters (1/2 cup) instead of two egg whites, just for convienance... egg beaters is pretty much just that - egg whites... plus some other stuff! :)
When I run this recipe through the WW website's recipe-builder program it comes out 2 points per muffin. I tried calculating it for egg whites and Egg Beaters with added bran or no bran it always came up 2 points. And that's with no nuts. Far better than a sugar/butter/egg recipe but I don't know how others came out with 1 point per muffin.
These are great for those of us who count "points". I did have a slight problem with the muffin liners in that they stuck to the muffins. However, I found that after they had set a day, they peeled off fine.
* Percent Daily Values are based on a 2,000 calorie diet.
Dietetic Banana Nut Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 2
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