Low Fat Banana Muffins

Name: Low Fat Banana Muffins
Yield: 12
Cuisine: Fusion
Ingredients: liquid egg substitute; bananas; milk; vanilla extract; banana extract; biscuit baking mix (bisquick); sugar substitute; wheat germ; fruit; chocolate chips; nonstick cooking spray

An amazing recipe to make your breakfast more entertaining and scrumptious!

Yield

12
servings

Prep

20
min

Cook

25
min

Ready

45
min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
½	cup	liquid egg substitute
1	each	bananas mashed
⅔	cups	milk nonfat
2	teaspoons	vanilla extract
1	teaspoon	banana extract	*
2	cups	biscuit baking mix (bisquick) buttermilk flavored	*
1	teaspoon	sugar substitute
¼	cup	wheat germ
½	cup	fruit dried, mixed, chopped	*
¼	cup	chocolate chips optional	*
1	x	nonstick cooking spray	*

Ingredients

Amount	Measure	Ingredient	Features
118	ml	liquid egg substitute
1	each	bananas mashed
158	ml	milk nonfat
10	ml	vanilla extract
5	ml	banana extract	*
473	ml	biscuit baking mix (bisquick) buttermilk flavored	*
5	ml	sugar substitute
59	ml	wheat germ
118	ml	fruit dried, mixed, chopped	*
59	ml	chocolate chips optional	*
1	x	nonstick cooking spray	*

Directions

Combine egg substitute, banana, milk, vanilla and banana extracts in small bowl. Combine biscuit mix, sugar substitute and wheat germ in large bowl. Add milk mixture to dry ingredients and stir to combine. Stir in mixed fruit and chocolate chips.

Spray muffin tin with nonstick cooking spray. Fill each cup ⅔ full. Bake at 400 degrees until top springs back when touched lightly, about 25 minutes.

Each muffin: 131 calories; 262 mg sodium; 5 mg cholesterol; 1 gram fat; 26 grams carbohydrates; 5 grams protein; 0.23 gram fiber.