Low Fat Mini Banana Muffins
Perfect for a guilt-free snack or a grab-and-go breakfast, these *Low Fat Mini Banana Muffins* pack a big flavor punch in a small, wholesome package. Made with ripe bananas, a touch of honey, and unsweetened applesauce, this recipe naturally enhances sweetness while keeping added sugar and fat to a minimum. A blend of all-purpose and whole wheat flours adds a boost of whole-grain goodness, while hints of vanilla and cinnamon deliver warm, comforting flavors. Ready in just 25 minutes, these moist and tender muffins are easy to prepare and ideal for kids and adults alike. Whether you’re meal prepping for the week or craving a light, homemade treat, these mini muffins are the perfect baked delight that fits any healthy lifestyle. Serve them warm, at room temperature, or freeze a batch for future cravings—delicious any time! Keywords: low fat, mini banana muffins, healthy baking, quick snack, banana recipes.
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Recipe Information
Ingredients
- 2 large ripe bananas
- 1 unit large egg
- 1 teaspoon vanilla extract
- 0.5 cup unsweetened applesauce
- 0.25 cup honey
- 1 cup all-purpose flour
- 0.5 cup whole wheat flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 teaspoon ground cinnamon
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin or line it with paper liners.
In a large mixing bowl, mash the ripe bananas using a fork or a masher until smooth.
Add the egg, vanilla extract, unsweetened applesauce, and honey to the mashed bananas. Stir until the mixture is well combined.
In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the banana mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can make the muffins tough.
Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
Place the muffin tin in the preheated oven and bake for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
Serve the mini banana muffins warm or at room temperature. They can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
1210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1977 mg | 86% | |
| Total Carbohydrate | 265.4 g | 97% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 95.0 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 100 mg | 8% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1550 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.
