Fat Free Banana Crunch Muffins
Indulge in guilt-free snacking with these Fat Free Banana Crunch Muffins, a wholesome treat that combines bakery-style flavor with light and nutritious ingredients. Made with ripe bananas, unsweetened applesauce, and fluffy egg whites, these muffins are both moist and naturally sweet without the need for added fat. A touch of brown sugar and cinnamon pairs beautifully with the optional crunch of walnuts or pecans, while a golden oat topping brings irresistible texture to every bite. Perfect for breakfast, brunch, or an on-the-go snack, these easy-to-make muffins come together in under 35 minutes and are sure to delight both health-conscious eaters and muffin lovers alike. Whether you’re craving comfort or looking to reset with a lighter indulgence, this fat-free muffin recipe is a must-try for your baking repertoire.
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Recipe Information
Ingredients
- 3 medium ripe bananas
- 0.5 cup granulated sugar
- 0.5 cup unsweetened applesauce
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup old-fashioned oats
- 2 tablespoons brown sugar
- 0.5 teaspoon ground cinnamon
- 0.25 cup chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly spray with nonstick cooking spray.
Peel and mash the ripe bananas in a large mixing bowl until smooth.
Add the granulated sugar, unsweetened applesauce, egg whites, and vanilla extract to the bananas. Whisk until well combined.
In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix to ensure the muffins stay light and fluffy.
For the crunchy topping, combine the oats, brown sugar, ground cinnamon, and chopped nuts (if using) in a small bowl.
Divide the muffin batter evenly among the prepared muffin cups, filling them about three-quarters full.
Sprinkle the oat topping mixture evenly over the top of each muffin.
Bake the muffins in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
1875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2423 mg | 105% | |
| Total Carbohydrate | 386.1 g | 140% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 175.0 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 12.6 mg | 70% | |
| 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.
