Low Fat Banana Cranberry and Almond Muffins!

These light and fluffy muffins are not only delicious they’re low in fat!
A healthy and quick breakfast or anytime of the day snack.

Also freeze the batter for a great make ahead recipe.

1 3/4 Cup All Purpose Flour
or Wheat Flour
1/3 Cup Stevia in the Raw
(Zero Calorie Sweetener)
2 1/2 TBSP Baking Powder
2 Egg Whites
1/4 Cup Unsweetened Applesauce
1/2 Cup Non Fat or Skim Milk
1/2 Cup Dried Cranberries
1/2 Cup Freeze Dried Banana Chips
or Fresh Banana
Low Fat Nonstick Spray
Almonds (Optional)

Preheat 400 degrees. Bake time 15-17 mins.
Start by spraying a muffin pan with nonstick spray.
Combine all dry ingredients in a mixer.
Start by adding the flour.
Then the baking powder.
Add the stevia sweetener.
You can also cream the stevia with the egg white separately then add-in as with traditional muffin recipes if you prefer.
Mix well.
Add in the eggs whites if you haven’t already.
Slowly incorporate milk.
Then add in the unsweetened applesauce.
Now for the dried cranberries.
Then add the banana chips.

Banana chips dissolve a bit in the batter and also make it a lot easier for freezing the remaining dough or just use fresh if preferred.
Scoop into muffin pan.

Reserve any remaining in a ziplock
or food saver bag and freeze for up to 6 months.

When ready to use again just defrost in the fridge overnight.
Take some almonds and chop.
Top with almonds.

Bake for about 15 mins.
Remove from the oven and let cool 3-5 mins.
Serve slightly warm. So moist and delicious, enjoy!

You can also top with some additional sweetener if preferred.
Nutrition Facts retrieved from online research and search engine.

Calorie counts may differ with wheat flour option.

Copyright 2021. All Rights Reserved. Original Photography, Writing, Recipe, and Content by Andrea Danielle Pistella.

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