Low-fat banana muffins are a delicious, healthy treat perfect for breakfast or a snack. Packed with natural sweetness and moisture, they’re easy to make with basic ingredients. Here’s a step-by-step guide.
Ingredients:
- 2 ripe bananas, mashed
- 1 ½ cups whole wheat flour (or oat flour for gluten-free)
- ½ cup unsweetened applesauce (replaces oil/butter)
- ¼ cup honey or maple syrup
- 2 eggs (or flax eggs for vegan)
- 1 tsp baking soda
- ½ tsp cinnamon
- Pinch of salt
- Optional: ½ cup chopped nuts or dark chocolate chips.
Instructions:
1. Preheat & Prep: Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. Mix Wet Ingredients: In a bowl, combine mashed bananas, applesauce, sweetener, and eggs. Whisk until smooth.
3. Combine Dry Ingredients: In another bowl, whisk flour, baking soda, cinnamon, and salt.
4. Blend Together: Pour wet ingredients into dry ingredients. Fold gently until just combined (don’t overmix). Add nuts/chocolate if using.
5. Bake: Divide batter into the muffin tin. Bake for 18–22 minutes, or until a toothpick comes out clean. Cool before serving.
Tips: For extra moisture, add a tablespoon of yogurt or milk. Store in an airtight container for up to 3 days. These muffins are naturally low in fat, high in fiber, and full of banana flavor—guilt-free and delightful!
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