I love to bake and am always experimenting with recipes to make my baked goodies lower in sugar and fat.
If you have never ventured into the low-fat baking realm, banana muffins are a fantastic place to start. The mashed bananas create a moist and slightly sweet muffin that is pretty hard to screw up.
What you will need:
- 1 mini muffin pan {if you only have a regular muffin pan, that is fine…just add about 5 minutes to the cooking time}
- 1 ½ cups whole wheat flour
- ½ cup all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup white sugar
- 3 small or two large mashed bananas {the riper the better!}
- 2 eggs
- 2 tablespoons canola oil
- ½ cup non-fat plain yogurt
- ½ cup non-fat milk
Step One:
Preheat the oven to 350 degrees Fahrenheit.
Step Two:
Carefully measure out all the dry ingredients {both flours, salt, baking soda, and cinnamon} and whisk together in a medium bowl.
Step Three:
In a larger bowl, add the sugar, mashed bananas, eggs, canola oil, and non-fat yogurt. You can either mix this with an electric mixer or by hand with a whisk. I mixed it by hand for about 30 seconds.
Step Four:
Add the dry ingredients and the milk to the wet ingredients about 1/3 at a time. {Alternate a little milk, then 1/3 of the flour mixture and so on.} As you are mixing in the flour mixture, be careful not to over mix. Just stir until all is combined.
Step Five:
Spray a muffin pan with non-stick spray or line the cups with muffin liners. I prefer to just use spray.
Step Six:
Bake in the 350 degree oven for 15 minutes. Remove pan from oven and allow to cool for about 10 minutes before removing the muffins from the pan {if you lined the cups with muffin liners, you can remove the muffins immediately}.
Serve warm or room temperature and enjoy!
About Regina Morrison
