Low Fat Sugar Free Banana Muffins Recipe

Name: Low Fat Sugar Free Banana Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium ripe bananas; 1 cup Splenda sugar substitute; 1/4 cup Egg Beaters egg substitute; 4 teaspoons 8th continent soymilk; 1 teaspoon vanilla; 2 teaspoons cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups flour

Servings: persons

4 medium ripe bananas
1 cup Splenda sugar substitute
1/4 cup Egg Beaters egg substitute
4 teaspoons 8th continent soymilk
1 teaspoon vanilla
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups flour

1
Mash bananas in large mixing bowl.
2
Beat Splenda and Egg Beaters until well mixed.
3
Add soy milk, vanilla, cinnamon, baking soda and salt.
4
Mix well.
5
Stir in flour until well mixed, but don't overmix or bread will be tough.
6
Spray muffin pan (small) with no stick cooking spray, fill each 1/2 full with batter.
7
Bake about 15 minutes.
8
Yummy, very low fat and low calorie.

463

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 medium ripe bananas, 1 cup Splenda sugar substitute, 1/4 cup Egg Beaters egg substitute, 4 teaspoons 8th continent soymilk, and more.

Yes, Low Fat Sugar Free Banana Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low Fat Sugar Free Banana Muffins

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