Banana and Cream of Wheat Muffins Low Fat
Indulge in a healthy and satisfying treat with these Low-Fat Banana and Cream of Wheat Muffins, a perfect blend of wholesome ingredients and light textures. Made with naturally sweet ripe bananas, nutrient-rich cream of wheat, and a touch of honey or maple syrup, these muffins are a guilt-free way to start your day or enjoy a mid-afternoon snack. The recipe uses low-fat milk (or plant-based alternatives) and a single egg to keep things light, while warm cinnamon adds a subtle hint of spice. Quick to prepare in just 15 minutes, these muffins bake to golden perfection in under 20 minutes, making them an ideal option for busy mornings. Whether enjoyed warm or at room temperature, they remain moist and fluffy, and they can be stored easily for a few days of healthy snacking. Perfect for those seeking low-fat baking options, this recipe combines ease, flavor, and minimal cleanup for a delicious homemade treat.
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 1 cup Cream of wheat
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cup Low-fat milk (or plant-based milk)
- 1 large Egg
- 0.25 cup Honey (or maple syrup)
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Cinnamon (optional)
- 12 pieces Non-stick spray or muffin liners
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with muffin liners or lightly spray with non-stick cooking spray.
In a large mixing bowl, mash the ripe bananas until smooth.
Add the low-fat milk, egg, honey (or maple syrup), and vanilla extract to the bananas. Whisk well until fully combined.
In a separate medium mixing bowl, combine the cream of wheat, all-purpose flour, baking powder, baking soda, salt, and cinnamon (if using). Mix well to evenly distribute the dry ingredients.
Gradually add the dry ingredient mixture to the banana mixture, folding gently until just combined. Avoid overmixing to keep the muffins light and fluffy.
Evenly spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
Nutrition Facts
Calories |
1420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 2544 mg | 111% | |
| Total Carbohydrate | 274.5 g | 100% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 108.9 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 511 mg | 39% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1985 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
