Low Fat Banana Bread Muffins
Start your day with a wholesome treat by whipping up these Low Fat Banana Bread Muffins! Packed with natural sweetness from ripe bananas and a creamy boost from Greek yogurt and unsweetened applesauce, these muffins offer a moist, tender crumb without the use of excess fat. Perfectly spiced with a hint of cinnamon, this easy banana-based recipe combines nutritious whole wheat flour with classic all-purpose flour for a balanced texture that delights with every bite. Ready in just 15 minutes of prep time and baked to golden perfection in under 20 minutes, these guilt-free muffins make for a satisfying breakfast, snack, or dessert. Whether enjoyed warm or stored for later, they’re a healthier way to satisfy your banana bread cravings! Save this recipe for your next meal prep session or quick grab-and-go snack.
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Recipe Information
Ingredients
- 3 medium ripe bananas
- 1 large egg
- 0.5 cup Greek yogurt
- 0.25 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 0.5 cup brown sugar
- 1.5 cups all-purpose flour
- 0.5 cup whole wheat flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 1 teaspoon cinnamon
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with nonstick cooking spray.
In a large bowl, mash the ripe bananas with a fork or potato masher until smooth.
Add the egg, Greek yogurt, unsweetened applesauce, vanilla extract, and brown sugar to the mashed bananas, and whisk until well combined.
In a separate bowl, mix together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon.
Gradually add the dry ingredients to the wet ingredients, gently folding the mixture with a spatula just until combined. Be careful not to overmix.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 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 let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. They can be stored in an airtight container at room temperature for 2-3 days or frozen for up to 3 months.
Nutrition Facts
Calories |
1673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 224 mg | 74% | |
| Sodium | 2253 mg | 98% | |
| Total Carbohydrate | 348.8 g | 127% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 123.8 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 265 mg | 20% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2053 mg | 44% | |
*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.
