Low-Fat (or Fat-Free) Banana-Crunch Muffins Recipe
Cook Time: 20 minutes
Prep Time: 10 minutes
Total Time: 30 minutes
Recipe Category: Quick Breads
Keywords: Breads, Fruit, < 30 Mins, For Large Groups, Easy
Description:
Discover a guilt-free delight with these moist and healthy banana-crunch muffins, perfect for using up aging bananas. Originally sourced from Yahoo! Health online, this recipe promises a delightful treat that’s low in fat and big on flavor.
Nutritional Information (per serving):
- Calories: 48.2
- Fat Content: 0.1g
- Saturated Fat Content: 0g
- Cholesterol Content: 0.1mg
- Sodium Content: 67.2mg
- Carbohydrate Content: 10.9g
- Fiber Content: 0.4g
- Sugar Content: 5.8g
- Protein Content: 1.2g
Aggregated Rating: 4.5 stars from 31 reviews
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup mashed bananas (about 2 medium bananas)
- 2/3 cup plain nonfat yogurt
- 1/4 cup egg substitute (equivalent to 1 egg)
- 1/2 teaspoon vanilla extract
Instructions:
-
Preheat your oven to 350°F (175°C).
-
Prepare a mini-muffin pan by spraying it with nonstick cooking spray, ensuring all cups are coated evenly.
-
Mix dry ingredients: In a medium bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Stir well to ensure even distribution of ingredients.
-
Prepare wet ingredients: In a large bowl, use a wire whisk or fork to thoroughly mix the mashed bananas, plain nonfat yogurt, egg substitute (or egg), and vanilla extract until smooth and well combined.
-
Combine ingredients: Gradually add the dry flour mixture into the wet banana mixture. Stir gently until just moistened. Avoid overmixing, as this can make the muffins dense.
-
Fill muffin pan: Spoon the batter into the prepared mini-muffin pan cups, filling each one almost to the top.
-
Bake muffins: Place the muffin pan in the preheated oven and bake for approximately 20 minutes, or until the tops of the muffins are golden brown and a toothpick inserted into the center comes out clean.
-
Cool and serve: Once baked, remove the muffins from the pan and transfer them to wire racks to cool. Serve warm or allow them to cool completely before serving.
-
Note: If using heart-shaped pans, adjust the baking time accordingly. The author found that baking heart-shaped cakes took about 45-50 minutes and yielded four cakes.
Additional Tips:
- These muffins can be enjoyed warm or at room temperature.
- For variations, consider adding a sprinkle of oats or chopped nuts to the batter before baking.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Conclusion:
With its blend of simple ingredients and straightforward preparation, these low-fat banana-crunch muffins are not only a healthy choice but also a flavorful treat that’s quick to make. Perfect for breakfast, a snack, or even as a part of a larger gathering, they showcase how nutritious ingredients can be transformed into something delicious without sacrificing taste or texture. Whether you’re looking to use up ripe bananas or simply crave a guilt-free indulgence, this recipe is sure to satisfy both your cravings and your nutritional goals.
