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strawberry banana muffins.

*editted to add: a BIG thanks to Jamie, a blog follower, for calculating the calorie count on these.  these fat free muffins are only 90 calories each! 🙂

let me show you how muffins are done.

ooey, gooey strawberry banana muffins that are…. wait for it…. FAT FREE.

yes. 100% fat free. what’s my secret, you ask? mashed bananas, applesauce, and fresh sweet strawberries.

i got this recipe idea from one of my favorite bloggers, Averie over @ Averie Cooks.  Averie’s a baking genius. her website is PACKED with several droolworthy cookies, cakes, breads, entrees, and my recent favorite: Oreo Cookie Stuffed Brownies with Vanilla Buttercream Frosting. need i say more?anyway, Averie’s strawberry banana bread looked amazing, so i added it to my to-bake list. so rich, so moist, and so photogenic! check out her post for some amazing photos.

i made a few changes to her recipe, though.  first, i turned her bread recipe into muffins.  simply because i wanted some portion control (which didn’t help at all since i ate 3 straight out of the oven….) i also reduced the sugar by 1/4 cup and used apple sauce in lieu of oil, making these babies completely fat free.  i’m not even sure how something fat free could taste so… creamy (?) but these totally do. i don’t even know how muffins can be creamy in the first place. these muffins are a miracle. make them now.

strawberry banana muffins

(categorized under granola & healthy stuff)

makes 1 dozen muffins

  •  1 1/4 cups all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup light brown sugar, packed
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1 medium banana, divided (mash 1/2 and slice the other half into very thin slices)
  • 1/4 cup apple sauce
  • 1 egg white, beaten
  • 1 tsp vanilla extract
  • 1 cup diced strawberries

DIRECTIONS

  1. Preheat oven to 350F degrees. Spray muffin tray with cooking spray. Set aside.
  2. In a large bowl, stir to combine the flour, sugars, baking soda, & cinnamon.
  3. Slice the banana in half and mash 1st half with a fork and cut 2nd half into thin slices (set these aside). Add the mashed banana to the dry ingredients and stir.
  4. Add the applesauce, beaten egg white, vanilla and stir until *just* combined. Do NOT overmix.
  5. Gently fold in the strawberries and banana slices. Pour batter into muffin tray, filling about 2/3 of the way up. Bake for 15 minutes, or until a toothpick inserted in the middle comes out clean.  Enjoy!
*baking times may vary. i baked mine for about 14 minutes and they were incredibly soft and almost gooey in the centers… just the way i like ’em!
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ps- i think you’ll enjoy these healthy goodies too 😉

single serving chocolate chip muffin

single serving chocolate chip muffin

 peanut butter banana chocolate chip oatmeal bars

peanut butter banana chocolate chip oatmeal bars

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single serving chocolate chip muffin.

i’m excited to share that SBA is now on facebook! to follow me, simply “like” Sally’s Baking Addiction on the right sidebar. 🙂chocolate chip muffin time.

*skinny chocolate chip muffin time to be exact.

i know what you’re thinking.  the words “skinny” and “chocolate” in the same recipe title is just plain ironic. but i promise. this is not a joke.  after a weekend of a few too many of these, i wanted to bake up something light, yet droolworthy enough to share. after browsing around Katie’s incredibly amazing blog (famous for her “single girl” recipes), i chose to replicate her single serving blueberry muffin. except i was out of blueberries. sooo chocolate to the rescue! darn. 😉

    katie’s recipe is completely vegan, but i used butter instead of the oil her recipe calls for (see my vegan notes below, if you’d like to keep the muffin dairy free.)

my skinny chocolate chip muffin recipe makes ONE large, bakery size muffin. it is low fat using light butter and sugarfree using splenda. what is crazy about this muffin is that it does NOT taste “light” at all.  AND it only serves one.  yep, this recipe is only for ONE muffin and takes less than 20 minutes to make. a quick, completely guiltfree breakfast or snack just for you.  plus, you only have to dirty one bowl 😉

single serving chocolate chip muffin

(categorized under granola & healthy stuff)

adapted from chocolate covered katie

makes 1 large muffin

  • 3 tbsp white whole wheat flour (or just white flour)
  • 1/4 tsp baking powder
  • dash of salt
  • 1-2 tbsp chocolate chips
  • 1/2 tsp vanilla extract
  • 1 tbsp light butter (i used Land O Lakes light)
  • 1 tbsp + 1 tsp almond milk (or soy or cow’s milk)
  • 1 tbsp Splenda granulated for baking

DIRECTIONS

  1. Preheat oven to 330 degrees. Line muffin tray with 1 liner. Set aside.
  2. Mix dry ingredients, then add wet. Mix until just combined. DO NOT overmix (will create a hard/tough muffin).
  3. Pour batter into prepared muffin liner.  Bake for 17 minutes. Enjoy!
To make vegan:
  • use coconut or canola oil in lieu of butter
  • use dairy-free chocolate chips instead of regular

Taste Tester comments:

  • hmm… since, i ate the entire muffin myself, i can’t share with you any comments other than my own. but if you’d reeeeeeally like my opinion (trying not to be biased here!!)… this is one CRAZZZZZY delicious chocolatey muffin. make. it. now.

ps- give these healthy breakfast/snack recipes a try too! ;)

peanut butter banana oatmeal bars

peanut butter banana oatmeal bars

maple almond butter breakfast cookies (vegan)

maple almond butter breakfast cookies (vegan)

ps- have you seen my cookies n cream cookies on foodgawker yet?

1st photo ever accepted on foodgawker. so very exciting for me. 🙂

cookies n cream cookies

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