Low-Fat Banana Muffins
These are a healthy choice to make if you’re trying to reduce the amount of fat you eat or if you’re just looking for a different type of banana muffin.
Eat them quickly; they’ll get dry in a breadbox because of their lack of fat, but they are good fresh and you can feel OK about putting a little butter on them.
Low Fat Banana Muffins
1 C. uncooked old-fashioned oatmeal, preferably organic (not instant or quick)
1/4 C. oatbran (You can get this at the local health food store.)
1 C. whole wheat pastry flour
1/2 brown sugar or honey or other sweetener, if you like
2 t. baking powder
1 t. baking soda
4 medium-sized ripe bananas
1/3 C. apple sauce, unsweetened (If all you have is sweetened apple sauce, reduce the amount of sweetener you use.)
1/4-1/2 C. chopped nuts (walnuts, pecans, almonds, etc.)
sesame seeds, optional
Preheat the oven to 375. Prepare 12 regular-sized muffin cups. Combine wet ingredients in a small bowl. Combine dry ingredients (except nuts and sesame seeds) in a large bowl. Mix the wet ingredients into the dry ingredients until just combined. If you over-mix, the muffins will be tough. Stir in nuts. Divide the batter between the muffin cups. Sprinkle with sesame seeds. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.