low fat banana muffins

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.

low-fat banana muffins square
Yield: 12 servings

Low-Fat Banana Muffins

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes


  • 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


  1. Preheat the oven to 350 degrees. Line a muffin tin with paper cups.
  2. 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.
  3. Pour the wet mixture into the dry mixture, stirring until just combined.
  4. Fill each cup ⅔ full with the mixture. Sprinkle with the nuts, lightly pressing them in.
  5. Insert the baking pan into the oven and bake for 15 to 20 minutes, or until a toothpick inserted comes out clean.
  6. Remove and let cool.


Low-Fat-Banana-Muffins Originally published April 2013

Nutrition Information



Serving Size


Amount Per Serving Calories 205Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 16mgSodium 114mgCarbohydrates 30gFiber 2gSugar 13gProtein 3g
Based in Kingston, Canada, Samantha Lowe has been writing for publication since 2006. She records her culinary and globe-trotting experiences online at www.samanthalowe.com/blog. A love of photography and cooking fuels this writing, with the end result usually enticing friends and acquaintances to 'loosen their belts'.


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