Banana Streusel Muffins

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These are amazing and just 76 calories per muffin.

Once I forgot to add the oil and they came out just great too-

66 calories without oil.

This recipe makes about 28 regular sized muffins. I often use the extra batter to make two or three extra large muffins to which I add chocolate chips.

Preheat oven to 375 and spray muffin tins or paper lined muffin tins with non stick spray. 

In food processor mix:

2 TBS cold butter

3 TBS all purpose flour

1/4 cup granulated sugar

1tsp cinnamon

Process until crumbly. Empty into a small bowl and set aside.

Process two large bananas in the emptied food processor bowl until smooth.

(I only wash the food processor bowl after the bananas)

In a large bowl mix together:

1 cup whole wheat flour

1 cup all purpose flour

1/2 cup granulated sugar

2 TBS ground flax seed

1/2 tsp salt

1/2 tsp baking soda

1 tsp baking powder

1/4 tsp cinnamon (can omit or add more)

In a medium sized bowl mix together:

1 cup plain fat free yogurt (nutritional info is based on Greek yogurt)

2 TBS canola oil (can use olive or other veg. oil)

2/3 cup egg beaters (or two eggs)

Pureed bananas

Mix liquid mixture into dry mixture just until combined - over mixing can cause tough muffins.

I use a standard size ice cream scoop (1/4 cup) to fill the muffin tins. It's amazingly quick and easy - no spills! Sprinkle the top of each muffin with 1/2 TBS of the streusel mixture. (You will probably have some left over)

Bake at 375 for 20 minutes. Check at 18 min. as you don't want to overcook these.
I think I will try these with pumpkin and maybe blueberries too.

Nutritional info. per muffin: 75.8 calories, 1.7 g fat, .4g saturated, .5 polyunsaturated, .7 monounsaturated, Cholesterol 1.1 g, 56.9 Sodium, 66.7 Potassium, 12.6 carbs, .9 fiber, 4.8 sugars, 2.7g protein, vit.A 1.8%, vit C 1.2%, Calcium 1.2%, iron 2.7%

Chocolate Mini Muffins/Cupcakes

 

 Here's another recipe based on the pumpkin chocolate chip cookies.

You need four bananas

a triple chocolate fudge cake mix and

1/2 cup chocolate chips.

 Preheat oven to 350.

 Blend bananas in a food processor until smooth.

Add cake mix and process again till mixed.

 Add chocolate chips and process again.

The mixture will be thick.

 

 Spray mini muffin tins with non stick cooking spray and fill most of the way with batter.

It makes 48 mini muffins.

 Bake at 350 for about 15 min. It usually takes 18 min to cook but you do not want to over cook these, the middle should spring back but just barely. Leaving a little indentation in the middle when they are done but also giving slight resistance. DO NOT OVERBAKE!

 Let them cool for about 5 minutes and then pop them out of the pan and cool on a rack.

You can eat them plain or top with fat free cool whip like cupcakes...

or any other kind of chocolate cupcake.

These are about 17 calories per muffin.
Four of them for one WW point.

Easy Pumpkin Muffins

I got this redipe from a friend. They are very easy and delicious. There are ways to make it easier which I will list at the bottom. They freeze well.

INGREDIENTS
1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves



DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).

Grease a 12 cup muffin pan or line with paper liners.
In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth.

Spoon equal amounts of batter into the prepared muffin cups.
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.

Notes:

I usually make these as mini muffins.

You can skip the spices by either using a spice cake mix or pumpkin pie filling that already has the spices in it.

If you want it a little spicer then use the spice cake mix and the prespiced pumpkin filling.