Best Low Fat Pineapple Banana And Raisin Muffins Recipes

HEALTHY BANANA-PINEAPPLE MUFFINS

Healthy Banana-Pineapple Muffins image

This is my own generic muffin recipe. Vary it by substituting different combinations of grated zucchini, carrot, or apple, and/or pumpkin puree, craisins or raisins totalling 2.5 to 3 cups of fruit; also substitute rolled oats or other whole grains for the nuts.

Provided by LindaS

Categories Quick Breads

Time 45m

Yield 12 muffins

Number Of Ingredients 13

Ingredients

3/4 cup egg white (such as Egg Beaters or substitute 3 eggs)
2/3 cup canola oil
1 cup sugar
1 teaspoon vanilla extract (or other flavor)
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons cinnamon
1 1/2 cups bananas, mashed with
1 teaspoon lemon juice (optional)
1 cup crushed pineapple, drained
1 cup walnuts, chopped

Steps:

Whisk first 4 ingredients until well blended.
Stir in 5 dry ingredients just until moistened. Batter will be thick.
Add bananas, pineapple, and nuts.
Prepare muffin tin with non-stick cooking spray and flour or use paper liners. Spoon batter into muffin cups until they are full or slightly more.
Bake at 350 degrees for 30 minutes, or until toothpick inserted in center of muffin comes out clean.

Nutrition Facts : Calories 388.3, Fat 18.9, SaturatedFat 1.5, Sodium 340.4, Carbohydrate 49.9, Fiber 2.4, Sugar 22.4, Protein 6.7

PINEAPPLE BANANA MUFFINS

Pineapple Banana Muffins image

Make and share this Pineapple Banana Muffins recipe from Food.com.

Provided by BestTeenChef

Categories Quick Breads

Time 40m

Yield 30 muffins, 12-18 serving(s)

Number Of Ingredients 10

Ingredients

3 cups all-purpose flour
2 cups granulated sugar
1 cup chopped nuts or 1 cup raisins
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
3 eggs
2 cups mashed bananas (about 5 medium)
1 1/4 cups crushed undrained pineapple
1 cup vegetable oil

Steps:

In large bowl, stir together flour, sugar, nuts, baking soda, salt and cinnamon.
In separate bowl, beat eggs; stir in bananas, pineapple and oil until blended, Add all at once to dry ingredients; stir just until moistened.
Spoon into large greased muffin cups filling two-thirds full.
Bake at 375 F (180 C) over for 20-30 minutes or until tops are firm to the touch.

Nutrition Facts : Calories 531.5, Fat 25.7, SaturatedFat 3.6, Cholesterol 46.5, Sodium 394.3, Carbohydrate 71.2, Fiber 3.2, Sugar 40.2, Protein 7.3

LOW-FAT PINEAPPLE-BANANA AND RAISIN MUFFINS

Low-Fat Pineapple-Banana and Raisin Muffins image

These muffins are very moist because of the pineapple chunks and banana. I used Recipe #125859 as a base, and made a LOT of substitutions so I figured I'd go ahead and post this! Thanks Katherine in Alberta for a good base recipe for me.

Provided by Ms. Sweet

Categories Quick Breads

Time 35m

Yield 21 muffins, 21 serving(s)

Number Of Ingredients 16

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
1 cup old fashioned oats
1 cup Splenda Sugar Blend for Baking
1/2 cup Splenda brown sugar blend
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup pineapple chunks in juice
3/4 cup Egg Beaters egg substitute
2/3 cup oil
1/3 cup unsweetened applesauce
1/4 cup unsweetened applesauce
2 cups mashed bananas
1 cup raisins
2 teaspoons vanilla

Steps:

Combine all dry ingredients.
Beat together remaining ingredients in a large bowl until well blended.
Add dry ingredients to wet, stirring until just combined.
Spoon into greased muffins cups, filling them until almost full.
Bake at 350 for 20 minutes.

Nutrition Facts : Calories 215.6, Fat 7.5, SaturatedFat 1, Sodium 190.3, Carbohydrate 36.3, Fiber 2, Sugar 14.7, Protein 2.3

PINEAPPLE BANANA MUFFINS

Pineapple Banana Muffins image

From Merritt Island, Florida, Grace Bryant writes, "Sometimes I prepare the dry ingredients and wet ingredients the night before and mix them together in the morning so the muffins are fresh and warm for breakfast."

Provided by Taste of Home

Time 35m

Yield 6 muffins.

Number Of Ingredients 14

Ingredients

1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 tablespoons beaten egg
1/4 cup canola oil
2 tablespoons 2% milk
1/2 teaspoon vanilla extract
1 cup mashed ripe bananas (2 medium)
1/3 cup unsweetened crushed pineapple, drained

Steps:

In a small bowl, combine the flours, sugar, baking soda, baking powder, cinnamon, nutmeg and salt. In another bowl, whisk the egg, oil, milk and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and pineapple. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 224 calories, Fat 10g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 181mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

PINEAPPLE CARROT RAISIN MUFFINS

Pineapple Carrot Raisin Muffins image

My father got muffins from a tenant of his (who happens to be a chef). My mom made my dad ask the chef if he would write down the recipe for her Then, My mom asked if I would make it, and I agreed with a sort of "ehhh, pineapple??" attitude. haha. Well, it's delicious! It's light and sweet. and I baked mine until they sort of got crsip around the edges (crunchy muffin tops are lovely in my opinion). The original recipe calls for walnuts, but I personally use chopped almonds instead.

Provided by plum pie

Categories Quick Breads

Time 45m

Yield 12 muffins

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup shredded carrot
1/2 cup raisins
1/2 cup chopped walnuts
1 (8 ounce) can crushed pineapple
2 eggs
1/2 cup butter (melted)
1 teaspoon vanilla

Steps:

Preheat oven to 375 degrees.
In large bowl combine dry ingredients: Flour, Sugar, Baking Powder, ground cinnamon and ground ginger.
Stir in carrots, raisins and nuts.
In a seperate bowl, combine wet ingredients: undrained pineapple, eggs, butter and vanilla.
Stir into dry ingredients until just blended.
DO NOT OVERBLEND, please. (: (it's for your own good, really).
Spoon into greased 2 1/2 inch muffin cups.
Bake in 375 degree oven for 20-25 minutes, or until toothpick inserted into center is clean when removed.
Remove from pan and cool on wire rack.

BANANA RAISIN MUFFINS

Banana Raisin Muffins image

These muffins would be great for a quick and healthy breakfast or snack on the go. Adapted from a weight loss tracking websites newsletter.

Provided by lauralie41

Categories Quick Breads

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups whole wheat flour
1/4 cup olive oil
1/4 cup 1% low-fat milk
2 medium bananas, mashed (around 1 cup)
1 teaspoon vanilla
1/3 cup raisins

Steps:

Preheat oven to 375º degrees.
In a large bowl add sugar, baking soda, salt, and flour. Stir well to combine dry ingredients.
Add oil, milk, mashed bananas and vanilla, mix just until flour is moistened. Fold in raisins.
Using a non-stick muffin pan or muffin papers, fill muffin cups approximately 2/3 full with batter.
Bake for approximately 15-20 minutes or until golden brown. Remove from pan and let cool.

BANANA RAISIN MUFFINS

Banana Raisin Muffins image

Bake these over the weekend, and enjoy throughout the week for breakfast or a snack. From SparkPeople.com . NUTRITION INFO Calories: 277 Fat: 9.5 g Carbohydrates: 46.2 g Protein: 5.1 g

Provided by BurtonFanatic

Categories Breads

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups whole wheat flour
1/4 cup olive oil
1/4 cup 1% low-fat milk
2 medium bananas, mashed (around 1 cup)
1 teaspoon vanilla
1/3 cup raisins

Steps:

Preheat oven to 375º F.
Measure sugar, baking soda, salt and flour into a bowl. Stir well to combine ingredients.
Add oil, milk, mashed bananas and vanilla; mix just until flour is moistened.
Fold in raisins.
Use a non-stick muffin pan, or muffin papers. Fill muffin cups 2/3 full with batter.
Bake 15-20 minutes or until golden brown. Remove from pan right away.