Fat Free Mini Banana Muffins
Bite-sized, wholesome, and irresistibly moist, these Fat-Free Mini Banana Muffins are the ultimate guilt-free treat! Crafted with ripe bananas, unsweetened applesauce, and just a touch of sugar, this recipe skips the fat without sacrificing flavor. Infused with warm cinnamon and a hint of vanilla, each muffin is packed with natural sweetness and aroma. Perfect for breakfast on the go, a post-workout snack, or a lunchbox addition, these mini muffins come together in just 10 minutes of prep time and bake to golden perfection in 12 minutes. With no oil or butter, they’re a lighter alternative to classic banana muffins—ready to fuel your day with a satisfying, homemade touch. Keywords: fat-free mini banana muffins, healthy banana muffin recipe, oil-free banana muffins, low-fat baked goods, easy banana muffins.
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Recipe Information
Ingredients
- 3 medium-sized Ripe bananas
- 2 large Egg whites
- 1 teaspoon Vanilla extract
- 0.33 cup Granulated sugar
- 0.25 cup Unsweetened applesauce
- 1 cup All-purpose flour
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- as needed Nonstick cooking spray
Instructions
Preheat your oven to 350°F (175°C) and lightly coat a mini muffin tin with nonstick cooking spray or line with mini muffin liners.
In a large bowl, mash the ripe bananas with a fork or potato masher until smooth.
Add the egg whites, vanilla extract, granulated sugar, and applesauce to the mashed bananas. Whisk until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
Spoon the batter evenly into the prepared mini muffin tin, filling each cup about ¾ full.
Bake in the preheated oven for 10-12 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. Then transfer the muffins to a wire rack to cool completely.
Serve immediately or store in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
1121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.2 g | 8% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1560 mg | 68% | |
| Total Carbohydrate | 249.7 g | 91% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 116.2 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1562 mg | 33% | |
*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.
