Low Fat Sugar Free Banana Muffins
Indulge guilt-free with these moist and flavorful Low Fat Sugar Free Banana Muffins, the perfect healthy treat for any time of day! Made with naturally sweet ripe bananas and unsweetened applesauce, these muffins are entirely free of added sugars, yet brimming with natural sweetness and cozy hints of cinnamon. The recipe uses whole wheat flour for a hearty texture and nutritional boost, while a splash of almond milk keeps the batter light and airy. Quick and easy to whip up in just 30 minutes, these muffins are perfect for breakfast on-the-go, a post-workout snack, or a wholesome addition to your lunchbox. Customize them with chopped walnuts or dark chocolate chips to boost flavor and texture. Not only are they low in fat and sugar-free, but they’re also freezer-friendly for meal prep convenience—because delicious doesn't have to mean unhealthy!
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Recipe Information
Ingredients
- 3 medium ripe bananas
- 0.5 cup unsweetened applesauce
- 1 large egg
- 1 teaspoon vanilla extract
- 1.5 cups whole wheat flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.25 cup unsweetened almond milk
- 0.25 cup optional chopped walnuts or dark chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with cooking spray.
In a large mixing bowl, mash the ripe bananas with a fork until smooth.
Stir in the unsweetened applesauce, egg, and vanilla extract until fully combined.
In another bowl, combine the whole wheat flour, baking powder, baking soda, ground cinnamon, and salt. Mix well.
Gradually add the dry ingredients to the wet banana mixture, stirring until just combined. Be careful not to overmix.
Fold in the unsweetened almond milk to loosen the batter. If using, gently fold in chopped walnuts or dark chocolate chips.
Evenly distribute the batter into the prepared muffin tin, filling each cup about two-thirds 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 from the oven and allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy immediately or store in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.
Nutrition Facts
Calories |
1508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1829 mg | 80% | |
| Total Carbohydrate | 238.9 g | 87% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 58.3 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 282 mg | 22% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2448 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.
