For those with high cholesterol or watching their waistline, muffins are not usually a culinary option.
Containing more saturated fat than doughnuts, these baked goods are thought of as a ‘healthy’ breakfast treat, but really are one of the worst things to begin the day with.
Using the moisture of bananas and yogurt in lieu of oil creates a delicious and flavorful muffin with a minimal amount of fat content.
Yield: 12 servings
Low-Fat Banana Muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch salt
- 1 pinch nutmeg
- 1/2 cup sugar
- 3 large ripe bananas, mashed
- 1/4 cup canola oil
- 1/4 cup vanilla yogurt
- 1 egg, whisked
- 2 tsp vanilla extract
- 1/2 cup walnuts, chopped
Instructions
- Preheat the oven to 350 degrees. Line a muffin tin with paper cups.
- Whisk together the flour, baking powder, baking soda, salt, nutmeg and sugar together in a large bowl. In a medium bowl, combine the bananas, canola oil, yogurt, egg and vanilla until smooth.
- Pour the wet mixture into the dry mixture, stirring until just combined.
- Fill each cup ⅔ full with the mixture. Sprinkle with the nuts, lightly pressing them in.
- Insert the baking pan into the oven and bake for 15 to 20 minutes, or until a toothpick inserted comes out clean.
- Remove and let cool.
Notes
Originally published April 2013
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 205Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 16mgSodium 114mgCarbohydrates 30gFiber 2gSugar 13gProtein 3g
