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.
- 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
- 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.
Originally published April 2013
Amount Per Serving Calories 205Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 16mgSodium 114mgCarbohydrates 30gFiber 2gSugar 13gProtein 3g