5 Muffin Recipes to Fit Every Taste

By Tara Bench

Why let a food allergy or special diet stop you from enjoying this tempting treat? We've got a muffin recipe to suit every menu.

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Low-Fat Apricot Banana Muffins
Photo by Paula Hible

Low-Fat Apricot Banana Muffins

No more rubbery low-fat muffins -- banana makes these moist yet fluffy.

Work: 20 minutes
Total: 45 minutes

Makes 12 muffins


1 1/3 cups all-purpose flour
2/3 cup wheat germ
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3 tbsp vegetable oil
3/4 cup mashed banana (1 banana)
1/4 cup light brown sugar
1/4 cup apricot jam
1 egg
1 egg white
1/3 cup fat-free milk
1/2 cup chopped dried apricots


1. Line muffin pan with baking cups. Combine flour, wheat germ, baking powder, baking soda, and salt. In another bowl combine oil, banana, sugar, jam, egg, egg white, milk, and apricots. Stir in flour mixture until just combined.
2. Fill cups; sprinkle with extra wheat germ. Bake at 350 degrees F. until tops spring back when touched, 22 to 24 minutes. Cool in pan 5 minutes.

Nutrition facts per muffin: 170 calories, 4.5g total fat, 0.5g sat fat, 171mg sodium, 28g carbs, 18mg chol, 5g protein, 2g fiber

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