Low Fat Pineapple Banana and Raisin Muffins
Start your day on a wholesome and flavorful note with these Low Fat Pineapple Banana and Raisin Muffins! Packed with natural sweetness from ripe bananas, juicy crushed pineapple, and plump raisins, these muffins strike a perfect balance between indulgence and health. The use of a blend of all-purpose and whole wheat flour lends a hearty texture, while cinnamon adds a warm, aromatic touch. Moist and tender, thanks to low-fat milk and a minimal amount of oil, these muffins are a guilt-free treat ideal for breakfast, snack time, or on-the-go energy boosts. Ready in just 35 minutes, this easy, one-bowl recipe is perfect for busy mornings or meal prepping. Whether enjoyed fresh out of the oven or saved for later, these muffins are a delicious way to satisfy your sweet tooth while staying on track with your healthy eating goals.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Cinnamon
- 0.25 teaspoons Salt
- 1 cup Mashed ripe banana
- 0.5 cups Crushed pineapple (drained)
- 0.33 cups Raisins
- 0.5 cups Brown sugar (packed)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cups Low-fat milk
- 2 tablespoons Canola or vegetable oil
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly coat with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, mash the ripe bananas until smooth. Add the crushed pineapple, raisins, and brown sugar, and mix well.
Whisk in the egg, vanilla extract, milk, and oil to the banana mixture until fully combined.
Gradually add the wet ingredients to the dry ingredients, stirring just until no streaks of flour remain. Be careful not to overmix, as this could make the muffins dense.
Divide the batter evenly among the prepared muffin cups, filling them 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.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your low-fat pineapple banana and raisin muffins fresh, or store them in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 2343 mg | 102% | |
| Total Carbohydrate | 421.9 g | 153% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 199.1 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 406 mg | 31% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2041 mg | 43% | |
*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.
