Can I use a different type of flour for these muffins?

This recipe specifically calls for self-rising flour, which already contains leavening agents. Substituting with all-purpose flour would require adding baking powder and baking soda.

How should I store leftover banana muffins?

Once completely cooled, store the muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.

What kind of bananas are best for these low-calorie muffins?

Ripe bananas with brown spots are ideal as they are naturally sweeter and easier to blend, contributing to the muffins' flavor without added sugar.

What if I don't have silicon molds for baking?

You can use a standard muffin tin lined with paper liners or greased well. Fill each cup about three-quarters full as instructed.

5.4K Views 12 years ago

Easy Low Calorie Banana Muffins
[Vegan]

LK By: Lera Krasovskaya

Author Bio

Hi! I am Lera. I am a certified dietitian, an orthomolecular therapist, and a freelance... Read More

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Six golden-brown low-calorie vegan banana muffins, baked in silicon molds, with visible specks of raspberry and raisin, served on a cooling rack.

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Ingredients You Need for Easy Low Calorie Banana Muffins [Vegan]

Ingredients (makes 6)

2 bananas
2 tbsp coconut oil, melted
2 tbsp self-rising flour
2 tbsp whole blond flax-seed
2 tbsp raisins
2 tbsp frozen raspberries, thawed

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How to Prepare Easy Low Calorie Banana Muffins [Vegan]

Instructions

Cover the flax seed with 4 tbsp of water and let it stand for at least 10 minutes, or until the water is completely absorbed.
Using a blender, blend together bananas and coconut oil. Add the flour and blend shortly again. Transfer to a bowl.
Add the flax-seed to the banana batter and stir well.
Add the raisins and stir again.
Finally, add the raspberries and stir gently.
Transfer the batter into 6 silicon molds, filling them approximately three-quarters.
Bake for about 35 minutes, or until a toothpick inserted in the middle of a muffin comes out clean. Allow the muffins to cool in the molds for 15 minutes before removing. Serve warm or cold.