Yes, the full title of this recipe should be "Low Fat Whole Grain Cinnamon Swirl Muffins." But that is a bit much to say! These muffins are awesome. I got the recipe from a cookbook called The Dinner Doctor. They are super easy to make since they use a boxed mix, and they are super healthy since they contain no oil and fewer eggs than what is called for on the package. And on top of all that, they are the moistest, fluffiest muffins I have ever made.
Cinnamon Swirl Muffins
2 medium bananas
1 large egg
½ cup reduced-fat sour cream
1 pkg. Duncan Heinz Cinnamon Swirl Muffin Mix
Preheat oven to 400°. Lightly spray 12 muffin cups with cooking spray (or line them with paper muffin cups). Set the muffin tins aside.
Mash bananas in a large mixing bowl. It should come out to about ¾ cup. Add egg and sour cream and stir to combine. Set aside the packets of cinnamon swirl and topping mix from the muffin mix. Add the muffin mix to the bowl. Stir with a wooden spoon until the ingredients are just moistened, being careful not to overmix. Knead the packet of cinnamon swirl a few times, then open it and squeeze the contents over the batter, swirling it with a rubber spatula. Spoon the batter into the prepared muffin cups. Sprinkle the topping evenly over the muffin batter.
Bake the muffins until a toothpick inserted in the center of one comes out clean, about 18 minutes. Remove the muffin tins from the oven and place them on a wire rack to cool for 10 minutes. Invert the muffins onto the rack, then transfer them to a platter and serve immediately.
Makes 12 muffins.
Serving Size: 1 muffin
Sat. Fat: 1g
The nutritional information speaks for itself. If you make these muffins using the recipe on the back of the box (using ¼ oil and 2 eggs), each muffin has 220 calories, 8g fat, and 35mg cholesterol.
And they taste great. Super soft and fluffy. While you can taste the banana in it if you know it's there, people who don't know it's there probably wouldn't notice it. I made these for church one time last year and they were a big hit.