Acute How-To: Low Fat Mini Banana Muffins

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!

Leave a Reply

Your email address will not be published. Required fields are marked *