Low Fat or Fat Free Banana Crunch Muffins
Start your day on a wholesome note with these Low Fat or Fat Free Banana Crunch Muffins—an irresistible blend of natural sweetness and satisfying texture! Crafted with overripe bananas and unsweetened applesauce (or Greek yogurt for extra moisture), these healthy muffins are a guilt-free treat that's moist, fluffy, and packed with flavor. Infused with warm cinnamon and a touch of brown sugar or coconut sugar, each bite delivers subtle sweetness without excess fat or calories. Rolled oats add heartiness, while optional chopped walnuts or pecans provide a delightful crunch. Perfect for a quick breakfast or snack, these easy-to-make muffins are ready in just 35 minutes and can be enjoyed fresh or frozen for meal prepping. If you're looking for a healthier baked good that's big on flavor but light on indulgence, these banana muffins are your new go-to recipe.
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Recipe Information
Ingredients
- 3 large Overripe bananas
- 0.5 cup Unsweetened applesauce (or low-fat Greek yogurt for extra moisture)
- 1 large Egg
- 0.5 cup Brown sugar (or coconut sugar)
- 1 teaspoon Vanilla extract
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 cup Rolled oats
- 0.25 cup Chopped walnuts or pecans (optional for crunch)
Instructions
Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by lining it with paper liners or lightly spraying with non-stick spray.
In a large mixing bowl, mash the bananas until smooth. Add the applesauce (or Greek yogurt), egg, brown sugar, and vanilla extract, and whisk until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix—it's fine if there are a few lumps.
Fold in the rolled oats and optional chopped nuts for added crunch.
Divide the batter evenly among the 12 muffin cups, filling each 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 for 5 minutes in the tin. Then transfer them to a wire rack to cool completely.
Enjoy warm or store in an airtight container at room temperature for up to 3 days. These muffins can also be frozen for up to 2 months.
Nutrition Facts
Calories |
2046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1820 mg | 79% | |
| Total Carbohydrate | 409.0 g | 149% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 185.8 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 246 mg | 19% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2447 mg | 52% | |
*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.
