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Lighter Banana Muffins
SUBMITTED BY:
Shelby Mendiguren
PHOTO BY:
Rachel
"This banana bread has no oil, or butter of any sort. It doesn't need it! Because this bread isn't greasy it makes great muffins without the greasy bottoms I have experienced through other recipes. The walnuts are optional."
RECIPE RATING:
Read Reviews
(232)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
25 Min
READY IN
40 Min
Original recipe yield 10 muffins
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 eggs, beaten
3 very ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon salt
3/4 cup white sugar
1 teaspoon baking soda
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 10 muffin cups.
In a medium bowl, combine eggs and bananas. In a separate bowl, mix together flour, salt, sugar and baking soda. Stir banana mixture into flour mixture. Fold in walnuts if desired. Pour batter into prepared muffin cups.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.
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REVIEWS
Reviewed on Jun. 13, 2006 by HEATHERALAPEACH
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HEATHERALAPEACH
Jun. 13, 2006
Wow, these were good! I followed everyone's advice and added 4oz unsweetened applesauce, 4 bananas instead of 3, 1 tsp. of cinnamon and vanilla, and added some brown sugar sprinkled on top. Great advice! Made 12 large muffins. Fill them all the way to the top, they make really beautiful crowns. They stick to the paper, but taste oh so yummy. Thanks for the receipe and advice!
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73 users found this review helpful
Wow, these were good! I followed everyone's advice and added 4oz unsweetened applesauce, 4...
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Reviewed on Jul. 28, 2003 by MIKAILEE
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MIKAILEE
Jul. 28, 2003
I've made banana muffins many times, and I must say that these are the ultimate! They were moist and delicious! I added a few more bananas and had to cook them for a little longer, but it was worth the wait! I was impressed by the way they puffed up so well! I also made muffin tops with this recipe, simply by plopping the dough in cirles on a baking sheet! Scrumptious!
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44 users found this review helpful
I've made banana muffins many times, and I must say that these are the ultimate! They were...
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Reviewed on Dec. 15, 2006 by smileyy
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smileyy
Dec. 15, 2006
These muffins were very yummy and moist, and surprisingly fat free. Many people said their muffins came out a little dry so I added an extra banana and 1/4 cup of skim milk. Also, I used 1 cup of whole wheat flour and 1 cup of white and added some cinnamon and vanilla. I replaced white sugar with brown sugar and I found that 3/4 cups of sugar was too sweet for my taste so I would reduce it to 1/2 cup next time. Overall, the muffins were delicious and I would definitely make them again.
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36 users found this review helpful
These muffins were very yummy and moist, and surprisingly fat free. Many people said their...
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Reviewed on Apr. 11, 2003 by RCHABAN
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RCHABAN
Apr. 11, 2003
I found these muffins to be a little dry, but very tasty. Next time I would add some unsweetened applesauce or maybe an additional banana. I also added some vanilla and cinnamon to mine, but I'd probably go with a dash of nutmeg next time instead.
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23 users found this review helpful
I found these muffins to be a little dry, but very tasty. Next time I would add some...
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Reviewed on Apr. 11, 2003 by azgal
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azgal
Apr. 11, 2003
I added an extra banana and 1/4 cup skim milk. I also substituted Splenda for the sugar. They came out very tasty and were nice and moist.
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23 users found this review helpful
I added an extra banana and 1/4 cup skim milk. I also substituted Splenda for the sugar. ...
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Reviewed on Aug. 8, 2006 by Julie M
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Julie M
Aug. 8, 2006
I was so impressed that there is no oil or margarine in these! They are really good. I substituted 1/2 C oats and 1/2 C whole wheat flour for one of the cups of flour.
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19 users found this review helpful
I was so impressed that there is no oil or margarine in these! They are really good. I...
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Reviewed on Apr. 11, 2003 by LJB126
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LJB126
Apr. 11, 2003
Pretty good muffin, but the batter was very thick and I thought it needed modifying. Which, I did ;) Yielded 12 muffins. My modifications: 4 bananas instead of 3 added 1/4 c ff milk to thin the batter 3 egg whites instead of whole eggs splenda instead of sugar For the flour, I went ahead and used 1 c white, 1 c whole wheat, because I usually do that, but it does give a heavier flavor. I also added some nutmeg, and when the muffins were prepped in the tin I sprinkled a bit of additional splenda with some cinammon or nutmeg over the tops.
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14 users found this review helpful
Pretty good muffin, but the batter was very thick and I thought it needed modifying. Which, I...
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Reviewed on Sep. 1, 2003 by KATIES_COOKIN
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KATIES_COOKIN
Sep. 1, 2003
Was it me? I must of done something wrong. My muffins came out dry and chewy even though I followed the recipe to a T . I'll give this another try again, maybe it was just one of them days for me.
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12 users found this review helpful
Was it me? I must of done something wrong. My muffins came out dry and chewy even though I...
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Reviewed on Apr. 11, 2003 by MARILYN GREEN
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MARILYN GREEN
Apr. 11, 2003
I am glad that I tried these muffins. While they are a bit chewy due to the lack of oil, the trade off is worth it. Knowing that they are low fat makes you feel better about eating them. I am tired of oil and sugar saturated muffins, so these are great. I added half a teaspoon of cinnamon and used four bananas because that is what I had, also added three eggs by mistake so that shows you they are fool proof.
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12 users found this review helpful
I am glad that I tried these muffins. While they are a bit chewy due to the lack of oil, the...
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Reviewed on Apr. 11, 2003 by SHUICHI
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SHUICHI
Apr. 11, 2003
They tasted quite good, especially because they were fat-free. They were easy to make, but the texture of the muffins turned out to be different from ordinary muffins. I suggest to add 1/2~1 more banana in chunks to make the muffins more moist and improve the texture.
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12 users found this review helpful
They tasted quite good, especially because they were fat-free. They were easy to make, but the...
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