Low Calorie Banana Muffins

Low Calorie Banana Muffins



My whole family loves these! Although they may seem small (considering the size of muffin we can get in a bakery) but we always add a helping of fruit or yogurt for breakfast. Yummy!

Number of Servings: 12
1 cup flour
1 Tbsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 cup mashed bananas
1/4 sugar
1 large egg
1/2 tsp vanilla extract
1/4 cup applesauce


Preheat oven to 350 degrees F. Grease muffin pan or line with paper muffin liners.
In medium bowl combine flour, baking powder, baking soda and salt together.
In separate bowl, combine banana, sugar, egg and vanilla extract. Blend until well mixed. Add applesauce. Slowly combine dry mixture to banana mixture. Blend well.
Scoop batter into prepared muffin cups. Bake 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool before serving.Makes 12 Servings

Number of Servings: 12

Whole Wheat Waffles

Whole Wheat Waffles


A terrific way to start your day, much better than the frozen waffles you can find at the grocery store.

Number of Servings: 5


1-3/4 cup whole wheat flour
1/2 tsp of salt
1 tbsp baking powder
2 egg yolks
2 egg whites
1-3/4 cup skim milk
1/2 cup unsweetened applesauce
3 tsp Splenda
1 tsp vanilla extract
In a large mixing bowl stir flour, baking powder, Splenda and salt.
In a small mixing bowl beat egg yolks, milk, vanilla and applesauce.
Add to the flour mixture all at once.
Stir mixture until blended.
In small mixer bowl beat egg whites until stiff peaks form. Gently fold beaten egg whites into original mixture and do not over mix.
Pour batter onto preheated waffle maker which has been sprayed with non-fat cooking spray.
They take about 3-5 minutes depending on your waffle maker.
To keep waffles warm while making the batch, turn oven on to 200 and place the cooked waffles on the wire rack.
These waffles freeze well and will reheat in a toaster. This is a much healther choice than frozen ones from the grocery.Number of Servings: 5

Coach Nicole’s Mini Vegetable Frittatas

Submitted by: COACH_NICOLE
Coach Nicole's Mini Vegetable Frittatas


Make this ahead of time and then refrigerate for a quick, protein-packed breakfast that’s also portion-controlled. Top with salsa(optional) and serve with toast for a complete breakfast.

Number of Servings: 9
5 eggs
2 Tbsp low-fat milk
1 cup diced tomato
2 oz. goat cheese, crumbled
2 cups chopped broccoli, fresh (or frozen and thawed)
salt and pepper to taste


Mix eggs and milk in a bowl. Add crumbled goat cheese and chopped vegetables. Season with salt and pepper.
Spoon mixture into muffin tins coated with cooking spray.
Baked at 350 degrees for about 15 minutes or until “set” and golden on top.
You can refrigerate and reheat these in the microwave for a quick breakfast or snack. Microwave on high for approximately 30 seconds. Serve warm.Makes 9 “mini” frittatas.

January 20, 2015

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