Lower Fat Banana Muffins
Indulge in the guilt-free pleasure of these moist and flavorful Lower Fat Banana Muffins, a healthier twist on a classic treat. Crafted with ripe bananas, unsweetened applesauce, and just a touch of light brown sugar, these muffins are naturally sweetened and lower in fat without sacrificing taste. A hint of warm cinnamon enhances the comforting flavors, while optional mix-ins like nuts or chocolate chips allow for delightful customization. Perfect for breakfast on-the-go or a wholesome snack, these muffins come together in just 35 minutes and are an excellent way to use overripe bananas. With easy preparation, minimal cleanup, and a tender crumb, these banana muffins are a delicious way to enjoy a lighter baked good that doesn’t compromise on satisfaction.
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Recipe Information
Ingredients
- 3 medium ripe bananas
- 0.25 cup unsweetened applesauce
- 0.5 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 0.25 cup nonfat milk
- 0.5 cup optional mix-ins (e.g., chopped nuts, chocolate chips)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly spray with non-stick cooking spray.
In a large mixing bowl, mash the bananas until smooth. Stir in the unsweetened applesauce, light brown sugar, egg, and vanilla extract until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix.
Stir in the nonfat milk to create a smooth batter. If you're using optional mix-ins like nuts or chocolate chips, fold them in now.
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 muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins as a healthier breakfast option or snack. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 2035 mg | 88% | |
| Total Carbohydrate | 392.5 g | 143% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 193.1 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 307 mg | 24% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2216 mg | 47% | |
*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.
