This recipe has been created with the idea of lowering the fat content. These are so delicious -- you'll never miss the fat!! Can also be made as a quick bread. Pour batter into an 8 x 4 inch loaf pan, and bake at 350 degrees F for 45 to 50 minutes.
I really liked this recipe for a few different reasons...1st being the small amount of sugar...second the applesauce vs. oil...third the cinnamon... fourth...they were so darn good!! I did add the whole eggs tho, and I doubled the recipe and added a whole bag of bitter sweet chips. Yummy, thanks Angela!!
Read MoreThese muffins were a little spongy and didnt rise very much. I dont think I will make them again.
Read MoreI really liked this recipe for a few different reasons...1st being the small amount of sugar...second the applesauce vs. oil...third the cinnamon... fourth...they were so darn good!! I did add the whole eggs tho, and I doubled the recipe and added a whole bag of bitter sweet chips. Yummy, thanks Angela!!
My family loves these muffins! I make them as mini-muffins, as they seem a bit chewy as regular size muffins. My daughter (a semi-picky teen) would eat the whole batch if you let her! Makes about 48 mini-muffins; I bake them for 5-8 minutes.
Go ahead and use the two whole eggs--they're not that bad for you. Reduce sugar to 1/2 cup and add 1 tsp. vanilla. I also just use one of those individual servings of applesauce, since that's all we ever have around. Although I wouldn't call this my favorite muffin recipe, the muffins keep well, travel well, freeze & reheat well, plus they are a snap to make. Finally, I haven't met a kid yet who doesn't like them, including my picky middle child who has a penchant for those huge "name-brand" grocery store muffins. Although they don't taste very much alike, he finds these to be an acceptable substitute.
I'll admit I love making theses. 1 thing I tried that I like better is using light brown sugar, instead of white sugar. Try it I think you'll it like it too!
great recipe ... as many other people I altered it based on what we had inthe house so \i added more chocolate chips, some crushed pecans, ground walnuts and oats, and didn't have applesauce so i melted some margarine and used 2 whole eggs but used a bit less sugar and added a teaspoon of honey and a teaspoon of vanilla extract. They turned out GREAT!!! thanks!!!!
i just made these muffins and they were DELICIOUS!! i used whole wheat flour and they came out great!! definately reccommed for a healthy/filling snack or breakfast on the go! *best warm with a glass of milk!!!!
These are really good for a low-fat version of a banana muffin. My 2 year old loves them for a snack. They're a little more dense than I'd like, but I'd still make them again. Next time I'd add an extra banana and a bit more cinnamon for added flavour. I didn't add the chips and they still turned out yummy!
Fantastic recipe - only 3 WW points. Great days later heated up in oven for 10 minutes!
These muffins are great! I use Splenda instead of sugar to lower the calorie count and it works well too. The chocolate chips adds richness but the applesauce and splenda takes away the guilt! Great recipe!
When i saw how healthy this was made, i jumped all over this recipe! I tried not to change it, but i did....i used 1C flour, and 1/2c whole wheat flour. I used brown sugar instead of white, added a touch of vanilla and used 3 medium sized bananas. I didnt measure the bananas, though, figured it was more than enough and then some. Turned out great!! I baked it in a 9x5 loaf pan for 46 minutes!
These muffins have become a staple in my house. I usually make mini muffins as a healthy, delicious snack for my two year old. He can't get enough of them. sometimes I use splenda instead of sugar and throw in a little more than 1/4 of applesauce (basically an entire single serve container). Will definitely keep this recipe around for a long time.
These muffins were a little spongy and didnt rise very much. I dont think I will make them again.
We didn't have applesauce, so I used oil and 2 whole eggs. Had to bake them twice as long, but they came out de-lish!
Very good muffins! I altered the recipe a bit when I made them. Added 1 tsp vanilla, reduced the chocolate chips to 1/4 cup, and reduced the sugar to 1/2 cup. Also substituted half that sugar with Splenda. Very easy recipe. Thank you!!
They are pretty good and will make again. I added a little more applesauce and used 2 whole eggs, and added 1/2 tsp of vanilla. I think next time I will add a little more cinnamon too.
The kids and I loved them! I made them into mini muffins (about 34) and cooked about 9-10min.
Virtually moldy applesauce in the fridge called for creativity. Squashed canned pears seemed to work fine. I hate wasting the egg yoke, so just added two whole eggs. I'm alive to tell about it, and the muffins are great!
really moist and delicious... I used 1 cup of all purpose flour and 1/2 cup of whole wheat flour
I modified this recipe slightly. I used the whole egg, used half white sugar, half brown sugar, and mini chocolate chips because I didn't have the normal ones. I liked how these turned out but they are not the best muffins I have ever had. They were a little rubbery but I would still make them again. Next time I might try just using the whites but I didn't want to waste the yolks. I also would not recommend using mini chocolate chips. I definitely like it better with normal sized chips. Overall a good recipe but falls short of great.
Great muffins, especially since they don't have any butter or oil. These were good after school snacks for my kids.
I used real eggs. Did a mix of mini and regular sized (reduced cooking time on the small by a few minutes) delicious and moist!
I thought this was very good...I modified it based on our tastes...whole wheat flour instead of all purpose, pumpkin spice instead of cinnamon, and brown sugar instead of white, and whole eggs instead of just the egg whites. They were a little bit browner than I would have liked at 15 minutes, so next time I will cut back on the time a bit.
These can't be beat. We practically live on them! Squeeze the recipe into just 8 muffins and breakfast is served!
These are very good. I added a little extra banana and used peach applesauce. Just the perfect amount of sweetness. I'll be saving this one!
This muffin is excellent!! I put in a whole egg instead of 2 egg whites and followed the recipe exactly. 14 minutes and they were perfect!! Thank you for this wonderful recipe!
very good. I did add more chocolate chips. i also greased and floured the muffin tins as I was out of muffin liners. I also added a streusel topping: brown sugar, flour and butter. about a heaping teaspoon on each. I also use brown sugar instead of white sugar . thanks so much for this easy, great recipe. I loved the idea of using mayo!
These muffins were great! I left out the chocolate chips, though, which was fine. I used all whole wheat flour instead of white. I used one single serving of Mott's apple sauce. It already had sugar, so I used 1/3 cup of light brown sugar. I added a little extra cinnamon and 1 tsp vanilla. They are great tasting AND guilt free!
The more banana the merrier for this one - I use up whatever bananas that I have, and I made these with whole wheat flour and they are just as good. Thanks for a good one!
Great recipe, and lower fat! My kids (about your age) loved them. My youngest is allergic to eggs, so I made some without the egg whites, and they were awesome too, and actually rose higher! I made them without the chips (since I had none handy). Still great!
Very tasty! Gotta love that they are a lower in fat than other traditional muffins. My only mionr complaint is the texture was a little spongy to me. Thanks for sharing!
i think i was also expecting a more cakelike muffin. these came out a little rubbery and just not a whole lot of flavor. i probably will not use this recipe again.
This was the best banana muffin I have tasted yet. It was very moist and was enjoyed by family and guests alike. Thanks for sharing such a delicious recipe.
These were GREAT! Loved the use of egg whites and applesauce and NO butter and NO oil - thank you for sharing! I even reduced the chocolate chips to 1/4 cup and added a 1/4 cup of natural creamy peanut butter. Took the calories up slightly to 177 based on our ingredients - but the added peanut butter flavor and added protein were what we wanted.
These were very good muffins, but I did make a few changes. I used 2 whole eggs, added 1 tsp. of vanilla and 1/4 cup of milk and reduced sugar to 1/2 cup. Made a great base recipe and the muffins were moist and had the perfect consistency.
Quite good! I used 1/2 Non-Fat vanilla yogurt in place of applesauce. Changed the flour to 1 C flour with 1/2 whole wheat flour. Added some grated semi-sweet choc. & some pumpkin pie spice too! Baked in an 8 X 11 pan for about 18min. GREAT WAY TO USE UP THOSE RIPE BANANAS!!! AND NONE OF THE GUILT THAT GOES WITH THE FATTY VERSIONS.
I made these muffins into mini muffins - they turned out just a bit too dry inside. My 2 year old loves them though.
I love banana muffins, I always try to buy one on my way to work in the city. These are great because they are low in fat but they do have the added treat of a few chocolate chips. I made this recipe as six large muffins and increased the time by five minutes.
I didn't have applesauce, so I just used more mashed bananas. The muffins were delicious and I love that they are low in fat. One problem about no fat, though... they do not do well in paper muffin cups. In fact, about a third of the muffin was left behind. Too bad, because they taste great! Next time, I will butter all my muffin tins instead.
Very good! Were a bit too sticky for my taste, especially after a day or two, but delicious all the same. Might make again.
Very easy to make, and they taste great. The best part is they're low fat !
These muffins were terrific. Very tasty with the bananas and chocolate chips. I will be keeping this recipe for sure.
These were a great combination of chocolate and banana, and the applesauce kept it all together without disturbing the flavor too much. They were also just the right amount of sweetness. The texture was a little bit rubbery though, more condusive to a bread than a muffin.
Ahhhhhhhhh these were so good! My whole family loved it. I'm going to make a loaf of this with walnuts instead of chocolate chips. Tasty!
This is one of our family's FAVORITE recipes!!! The original recipe is WONDERFUL! I have made it with Whole Wheat Flour instead of All Purpose and it was great!
These were pretty good for what they were. I don't like choco chips in my banana muffins but thought the kids might. That being said I used three medium bananas for the banana, used no applsauce, 1/2c sugar, and two whole eggs. They were deliciously moist and not too sweet to eat for breakfast.
Amazing! I made mine into cake instead of muffins though and added more spice, nutmeg, cinnamon and allspice.
Very tasty! I also added a few more choc chips. Used muffin cup papers and they stuck to the paper. Will likely spray tin or cups next time. These won't last long at my house.
Very good and quick. A great way to eat healthier with one of my favorite food groups, Chocolate.
When mixing the muffins it seems really dry but they turn out excellent. A little more chewy than normal but they taste so good they have become a favorite for work lunches and evening snacks.
Great recipe! Very easy to make. I used 2 whole eggs and added 1 teaspoon of vanilla. I was surprised at how moist these muffins were.
I made this recipe with some substitutions: first, I only made half the recipe, 6 muffins. I used half whole wheat, half regular flour; half white sugar, half brown sugar; and Ener-g egg replacer instead of the egg whites. The muffins tasted great. I would actually use less sugar next time since my bananas were so sweet and ripe. I'll definitely try this again, maybe subbing blueberries for the chocolate chips, and adding ground flaxseed.
fantastic! just follow the directions and you will have moist, yummy muffins. my picky daughter gobbled these up and i felt good about it. thanks!
Followed directions exactly and they were great! I will definitely make them again. Just make sure you adjust temp and bake time as necessary. My oven runs hot so I did 375 and I used a mini muffin pan so they only needed about 11 minutes.
mmmmmmmmmm! delicious and low fat? what a miracle! these are soooooo good. they're addictive! i added a bit of vanilla, too. they were great!
WOW! Are you kidding me???? THESE are low fat? No way! They are soooooo good!!!! I didnt have chocolate chips but did have wafers so I just chopped those up. I read a review they were chewy but didnt find that the case at all. If you find them rubbery, then you overmixed them. The recipe says to mix just until moistened. Do not beat! These are fabulous! My health nut friends are going to love them. THANKS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Great recipe and didn't feel guilty! Also, made it with blueberries and added about 1 tsp reduced fat cream cheese, balled up, into the center of the muffin. Had to add a little extra applesauce. Turned out awesome!!!
So good. I only used 1/4 C. chocolate chips, and they are just what I was looking for. I'll be making again.
Rich tasting and good weight - feels like you are getting a sumptuous muffin. I substituted whole wheat pastry flour for half of the AP flour. I used liquid egg whites (1/3 cup), "mini" choc chips, and cinnamon applesauce.
Awesome recipe! Everyone who tried these LOVED them! I am making another batch tomorrow once I have enough ripe bananas!
Great recipe! I made a triple batch (had a lot of bananas) and tried the recipe as written first (which everyone should do before reviewing...), which gets 5 stars on its own. The other batches I substituted nuts or coconut for the chocolate chips for variety, and they turned out great as well! No, they don't taste like grocery store or coffee-shop muffins, but they do taste great and they're 1/4 of the fat and calories of those others. Thanks, Angela!
Very tasty! only fault is the moisture is lacking but the taste is worth it, with a few moderations this could be a very healty way to make banana muffins!
These were awesome! I followed the recipe exactly and I was very impressed. I do have to say they're better freshly baked, but nothing a few seconds in the microwave couldn't solve. Also, I don't think it needs the cinnamon, but that's a personal preference thing. I will make these as often as I have brown bananas.
These were good. I used melted coconut oil instead of apple sauce. They rose nicely and made 12 large muffins. Will add this to go to muffin recipes.
I agree with another reviewer that these are kind of chewy in the big muffin form. For a diet muffin, these are pretty good. Of course they don't taste as rich as a full fat muffin. I followed the recipe exactly, using mini chocolate chips and only got 10 decent sized muffins but my tins are a little bigger.
These were really good. They were easy to make and my kids loved them. The only thing I would change is to omit or maybe 1/2 the amount of the chocolate chips (my kids even agreed). They were almost too sweet. Overall a great recipe.
These muffins are very moist and flavourful, you can't even tell they're low fat! I used 3/4 cup whole wheat flour and 3/4 cup white, reduced the chocolate chips to 1/4 cup and added 1/4 teaspoon nutmeg for a spicier healthier muffin. Total calories per muffin: 130
I find myself using this recipe all the time, although I did tweak it. I substituted whole wheat flour for all-purpose flour and only use 1/2 cup of Splenda instead of white sugar. Also, I use the 1/4 cup to make 12 muffins. Sometimes I will add some pecan nuts to the mix as well.
This was pretty good . The lower fat makes them good to have around the house for snacks, but I wouldn't recommend as a gift or for company.
Great muffins, and great for a low fat snack. I let my two three year old's make them and they still turned out great. Thanks for such a great recipe.
I thought this recipie was very easy to make. I only had cinnamon applesauce and I made them into mini muffins. I also used peanut butter chips instead of chocolate. They are a little rubbery, but the kids don't mind. This has made a great after school snack.
I'm a "reduced fat fanatic" and these were the best I've made. I altered the recipe slightly by using dark brown sugar instead of white and lowered the amount from 3/4 c to 1/3 c. I also added 1 t of vanilla and 1/3 c of walnuts. Instead of white flour, I used whole wheat pastry flour and they were great. The whole family loves these. Thanks for the recipe!
These are so good! It is hard to believe they are low fat! I used half wheat/half white flour, just a tad less sugar and the whole egg. Will be making agian.
I thought these were really good and I will definitely be making again and again. The only change I made in my first batch was using 1/4 cup of Egg Beaters instead of the two whites. Next time, I may try using some wheat flower, as another reviewer suggested for a bump in the health factor. If you are looking for something very healthy and low-fat AND very tasty - this is definitely for you!
After having read the other reviews I was a little disappointed, the texture wasn't...fluffy at all, it was more like bread. They didn't really rise either, and although at first they smelled very nice like bananas, in the end they just came out sweet and had no special flavor at all. It's great though that you don't have to add any fat. I may make these again.
Delicious! Everyone who tried one loved them. You definitely won't miss the fat. I used white chocolate chips, one whole egg instead of two egg whites, a full teaspoon of cinnamon, and a pinch of both nutmeg and cloves. I also made these into huge muffins that rose up over the top of the pan, and ended up with 8 muffins instead of 12. I'll definitel make them again!
I left out the applesauce (didn't have any in the house) and used 2.5 bananas and ~1/8 cup of olive oil. Turned out great! Super moist and great flavor!
I took these to a family brunch and everyone really enjoyed them and I was asked for the recipe. I follwed the directions exactly and they came out perfectly. Even my 2 kids ate them...great way to get in a serving of fruits!
Wow and not a good wow....followed the recipe and these muffins are pretty 'rubbery' , would make a great tennis ball. I don't recommend this recipe at all.
I guess I was expecting a more cake-like muffin. Although the toothpick came out clean, it seemed like they weren't done and the texture was rubbery. My search for the perfect low-fat banana muffin sadly continues.
These muffins tasted okay but were dry and too chewy. There are better recipes available.
these are my favorite snack. the applesauce reduces the fat and the sweetness of the chocolate makes them delicious. they are perfect!
great recipe! cut back on chips, and it was perfect.
I changed a few things around but overall this was a good recipe and very tasty. I always like to make muffin recipes that don't use butter or oil. I'll be making it again!
These were absolutely great! I just added my own personal touch in these which I think made them perfect. I omitted all but 1/4 cup sugar and used 3/4 cup unsweetened applesauce, used about 1/2 bag of mini chocolate chips, splash of orange extract and a scoop or two of vanilla cocoa (love the stuff!) I also made them into mini muffins. Baked them at 350 for 7.5 minutes, rotated them and baked for an additional 4. They came out so moist with the perfect mixture of fruit and chocolate flavors. Will definitely make again with the same revisions.
Great recipe!! I used it as a healthy snack for my son's class and the kids just loved it. I altered the recipe by making mini-muffins with mini-chips and it came out just fine. I made a double batch and had enough to last for a week so my kids would have a healthy snack too!!
