These muffins have no sugar and no fat, but are moist and tasty. Instead of regular applesauce, I sometimes use mango-peach to give the muffins more flavor. Great recipe for diabetics! You can use all white flour instead the whole wheat flour, too.

Recipe Summary

prep:
5 mins
cook:
18 mins
total:
23 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper muffin liners.

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  • In a large bowl, stir together the flour, sugar substitute, baking powder, baking soda, and cinnamon. In a separate bowl, mix together the egg whites, mashed banana and applesauce. Add the wet ingredients to the dry, and mix until just blended. Fill prepared muffin cups 3/4 full.

  • Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Allow muffins to cool in the pan over a wire rack for a little while before tapping them out of the pan.

Nutrition Facts

77 calories; protein 2.6g 5% DV; carbohydrates 16.7g 5% DV; fat 0.3g; cholesterolmg; sodium 152.4mg 6% DV. Full Nutrition

Reviews (94)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/06/2005
Finally a lowfat, sugarfree muffin that tastes like a muffin should! I made these twice this week. Using the 1/2cup wholewheat flour makes them nicer. Also I cut the sugar sub to 1/2cup using part slenda and part brown sugar twin. The last batch I added 2teaspoons of real sugar too. I find this makes the texture and taste better without affecting a diabetic at all. Instead of 2 egg whites, I used 1 whole egg. This still makes each muffin less than 1 gram of fat. Thanks for this recipe. Read More
(79)

Most helpful critical review

Rating: 1 stars
04/27/2011
They were dry and tasteless. There are better recipes out there that can be adapted to sugar-free low fat versions. First of all the applesauce banana and egg are not enough moisture. Maybe a splash of milk would help. And as other reviewers have pointed out where are the nuts! I'm sorry but I don't believe diabetics have to give up flavor to have sugar-free baked goods. Try something else. Read More
(10)
102 Ratings
  • 5 star values: 66
  • 4 star values: 27
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
04/06/2005
Finally a lowfat, sugarfree muffin that tastes like a muffin should! I made these twice this week. Using the 1/2cup wholewheat flour makes them nicer. Also I cut the sugar sub to 1/2cup using part slenda and part brown sugar twin. The last batch I added 2teaspoons of real sugar too. I find this makes the texture and taste better without affecting a diabetic at all. Instead of 2 egg whites, I used 1 whole egg. This still makes each muffin less than 1 gram of fat. Thanks for this recipe. Read More
(79)
Rating: 4 stars
02/08/2010
Hello? This recipe has the word "NUT" in the title, but there are no nuts whatsoever mentioned in the recipe. That's easily remedied, though - I threw in 1/3 cup chopped, toasted pecans and stuck one on the top of each muffin. They rose up beautifully, and tasted very good, but stuck to the paper liners terribly. I think the Splenda is the cause of this - when using another muffin recipe from the Splenda web site, the directions included spraying the paper liners with cooking oil spray. The papers come off the muffins perfectly. I will try this trick the next time I use this recipe. Read More
(46)
Rating: 4 stars
10/10/2005
I added 1/8 cup ground flax seed for fiber and moisture. I could taste the Splenda but it was not as strong the second day. I would fix them again but maybe try adding pumpkin instead of applesauce (0 points) some vanilla flavoring even some fat free sugar free banana instant pudding. Glad I tried the recipe. Read More
(39)
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Rating: 5 stars
01/03/2008
I didn't have Splenda so I used regular brown sugar and I also used the whole egg. I made these as mini-muffins for my son and he loved them. I will make these again. Read More
(21)
Rating: 5 stars
08/02/2005
These were EXCELLENT!! I've never been so pleased with a NO FAT NO SUGAR recipe!!! I didn't tell the family they were "healthy" and they loved them!!! I added more banana then the recipe called for only because I had 3 over-ripe bananas... oooohhh... so good!!! It would have probably been better with some wheat flour like the recipe suggests but we didn't have any... but they were STILL REALLY great!!! Also used egg beaters (1/2 cup) instead of two egg whites just for convienance... egg beaters is pretty much just that - egg whites... plus some other stuff!:) Read More
(21)
Rating: 4 stars
01/16/2007
When I run this recipe through the WW website's recipe-builder program it comes out 2 points per muffin. I tried calculating it for egg whites and Egg Beaters with added bran or no bran it always came up 2 points. And that's with no nuts. Far better than a sugar/butter/egg recipe but I don't know how others came out with 1 point per muffin. Read More
(18)
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Rating: 5 stars
06/23/2009
Delicious. I made a few changes-- I used about 2 cups of mashed banana. I also added about 4 tablespoons sugar free vanilla pudding. I added it because the batter seemed dry before pouring it into the tin- the vanilla taste came through in the muffins. The muffins had lots of flavor- so good! Read More
(17)
Rating: 4 stars
11/24/2003
These are great for those of us who count "points". I did have a slight problem with the muffin liners in that they stuck to the muffins. However I found that after they had set a day they peeled off fine. Read More
(16)
Rating: 5 stars
07/28/2010
Made these today for my dad who is a diabetic. They were great. He loved them. My husband who is not a fan of artificial sweeteners actually said they were delicious and asked me to make them for his crew at the firehouse. Moist and full of flavor. I did add about 1/2 c more bananas. Other than that I followed the recipe and it was quick and simple. I think these would be a great project for kids. I just suggest you make sure to spray the muffin tins well or use paper liners and spray them. No butter no oil = stick like crazy. Read More
(15)
Rating: 1 stars
04/27/2011
They were dry and tasteless. There are better recipes out there that can be adapted to sugar-free low fat versions. First of all the applesauce banana and egg are not enough moisture. Maybe a splash of milk would help. And as other reviewers have pointed out where are the nuts! I'm sorry but I don't believe diabetics have to give up flavor to have sugar-free baked goods. Try something else. Read More
(10)