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

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