Hi Sarah! Here are some more muffins for you.
These first ones are good. I got this from a corn syrup recipe book for fat free baking.

Banana Bran Muffins

1 1/4 cups cake and pastry flour ( I have used all-purpose)
1/2 cup rolled oats
1/2 cup natural bran
1/3 cup lightly packed brown sugar ( I use about 1/6 cup to be less sweet)
1 t. baking powder
1 t. baking soda
1/2 t. salt
2 egg whites
1 cup mashed banana
1/2 cup skim milk
1/3 cup corn syrup
2 T. molasses
1 cup raisins

In large bowl, combine flour, oats, bran, brown sugar, baking powder, baking soda and salt. In small bowl, beat remaining ingredients together. Stir in flour mixture, mixing just until moistened. Spoon in muffin pan sprayed with cooking spray. Bake in preheated 375 oven for 20 to 25 minutes or till done. Cool about 3 minutes, remove from pan. (I sometimes also add 1 t. vanilla or some cinnamon). Makes 12 large muffins.
Each muffin provides 0.6 grams fat, and 181 cal.I haven't tried these next muffins but my Mom has and she liked them. I don't know which book she got them from.

Orange-Bran Muffins

2 cups all purpose flour
2 1/2 t. baking powder
1 t. baking soda
1/4 t. salt
1/4 t. ground cloves
1/2 t. ground nutmeg
1/2 t. ground cinammon
3/4 cup honey
1 1/2 cups orange juice
2 cups oat bran
1/4 cup buttermilk( I use 1%)
1/4 cup molasses
3/4 cup shredded carrots
3/4 cup raisins
1/4 cup plain nonfat yogurt

Mix the flour, baking powder, baking soda, salt, and spices together.
Whisk the honey and orange juice to blend. Add the oat bran and mix thoroughly. Combine the buttermilk and molasses in the a large mixing bowl, and whisk well. Mix in the carrot, then the oat bran mixture. Add the raisins to the four mixutre and stir into the oat bran-buttermilk mixture with a wooden spoon. Fold in the yogurt. Spoon in 12 muffin tins sprayed well with a cooking spray and bake in a preheated 375 oven for about 25 minutes, until a tester inserted into the centre of a muffin comes out clean.

The next muffins are not fat free but are a favorite of mine, and anyone who has had them, and a little bit different so I will post them also in case anyone else might like them. They are quite a substantial muffin with lots of flavour. I got the recipe years ago from a Rogers Flour booklet. ( I always double the recipe. They freeze beautifully)

Poppy Seed and Banana Muffins

1/2 cup milk ( I use skim)
2 t. lemon juice
1/4 cup poppy seeds
1/4 cup oil ( I use about 2 T. and the rest applesauce)
1/4 cup honey
2 eggs ( or liquid egg substitute, or 4 egg whites)
1 1/4 cups whole wheat flour
1 cup natural bran
1/2 cup wheat germ
1 t. baking soda
1 t. baking powder
1/2 t. salt (optional)

Combine milk, lemon juice, and poppy seeds; set aside. Beat together oil, honey and eggs. Stir in mashed bananas. Combine with the poppy seed mixture. Stir dry ingredients together in a large bowl. Make a well in the centre and pour in liquid mixture. Stir until ingredients are just blended. Spoon into 12 muffin tins which have been sprayed with cooking spray and bake in a preheated 350 oven for about 20-25 minutes are till done.

Sarah, I make a lot of muffins and have lots of recipes if you would like more. I am always trying new ones. I like to freeze them on cookie sheets then put them into plastic bags. In the morning we will wrap a muffin individully in plastic wrap( my husband always takes two), take them to work, and by lunch time they are thawed and ready to eat. I hope you enjoy these recipes.