Category: Banana

Healthy Banana Muffins

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Healthy Banana Muffins

  • Servings: 12 Servings
  • Difficulty: Easy
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Muffins, who doesn’t like muffins? If I go anywhere near a donut shop, I’m walking out with a muffin. Even their healthier versions are still so high in sugar and fat thus making it not a great choice. And I’m sorry, but there are only so many bran muffins a girl can have. So here, a low fat, low sugar muffin that tastes great and you won’t feel guilty having.

Ingredients

  • 4 tbsp of unsweetened apple sauce
  • 1/3 cup of honey
  • 1 cup of mashed ripe bananas, about 3 medium
  • 1/4 cup of low fat milk, I used Lantancia high protein fat free.
  • 1 tsp of vanilla extract
  • 2 large eggs
  • 1-1/2 tsp ground cinnamon
  • 1 tsp of baking soda
  • 1/2 tsp of salt
  • 1-1/2 cups of flour (I used unbleached white flour)

Directions

  1. Preheat oven to 350F. Spray a muffin tin or put liners in pan.
  2. In a large bowl, put apple sauce, honey, mashed bananas, milk and vanilla in bowl and whisk to combine.
  3. Add the eggs and whisk thoroughly.
  4. Spinkle the cinnamon, baking soda and salt over the wet ingredients. Until well combined.
  5. Add the flour to the bowl and stir with a large spoon or spatula until just combined. Be careful to not overmix.
  6. Scoop the batter into the prepared muffin tin, about 2/3 but if you use a thick silicon liner like I do, then it’s almost full.
  7. Bake for 20-25 min or until a toothpick comes out clean when inserted into the centre. Mini muffins will take about 10-12 minutes.
  8. Let muffins cool in pan for 5 minutes, then put them on cooling rack. Serve warm or at room temperature.

Nutrition Per Serving, 1 regular sized muffin

  • Calories 144
  • Fat 5 g
  • Sugar 10 g
  • Carbohydrates 23 g
  • Protein 3 g
  • Fibre 2 g

Lots of little extras here. You can make 12 regular sized muffins or 36 mini muffins. To store them, put in airtight container at room temperature for 2-3 days or 4-5 in fridge. They also freeze well. Once completely cooled, then you can put them in an airtight zip-top bag for up to 3 months. Thaw and serve at room temperature. It was suggested that if you put the muffins diagonally on the cooling rack, they reach room temperature quicker.

And now for the having fun part, you can add chopped nuts, chocolate chips, fresh or frozen blueberries, I swapped the butter for apple sauce but you can use 4 tbsp of butter for a richer taste.

You can make it with wheat flour but this will make them healthier oh and a little heavier. Gluten free use 1:1 gluten free flour blend for the flour. You can make this egg free by using 2 tbsp of flaxseed meal and 5 tbsp of water. Let the mixture rest for 5 minutes before adding to the wet ingredients. (I’ve never tried it but I hear it works). The riper your bananas, the sweeter it is. It is also a little higher in sugars and glucides.

So as you see, you can have fun and make these your own.

Skinny Banana Bread Muffins

The Sunshine Inn Blog1 Comment

Skinny Banana Bread Muffins

  • Servings: 12
  • Difficulty: Easy
  • Print

Skinny muffins that are flavourful and moist. Wait, that doesn’t sound right. Well, it is and they are healthier than most. These banana muffins have no oil, low sugar and are only 130 calories. I apologize to the store bought or coffee house muffins.

Ingredients

  • 4 bananas mashed (about 1-1/3 cup)
  • 1 large egg
  • 1 tbsp vanilla extract
  • 3 tbsp light brown sugar
  • 2 tbsp white sugar
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1-1/2 cup all purpose flour (whole wheat makes them a little more dense)
  • 2 tbsp unsalted butter, melted

Directions

  1. Preheat oven to 350 and line muffin tin with paper liners or silicon liners.
  2. In a mixing bowl, mash bananas, add egg, vanilla, sugars, and cinnamon and stir well to combine.
  3. In a larger bowl stir together flour, baking powder, baking soda and salt. Add banana mixture and stir to combine.
  4. Gently stir in melted butter. Don’t over-mix the batter as the muffins will be tougher.
  5. Spoon into muffin tin and bake for 18-25 minutes.

Nutrition Per Serving

  • Calories 130
  • Fat 2 g
  • Sugar 9 g
  • Carbohydrates 23 g
  • Protein 2 g
  • Fibre 2 g

Note: You can freeze these for up to 2 months in a freezer safe ziplock bag. Make sure that they are completely cooled and get as much of the air out of the bag first.

If calories or sugar are not of concern, you can add walnuts, raisins, cranberries, or even peanut butter (if you add peanut butter, you will need to add an equal amount of flour). This makes the possibilities endless. Remember to have fun and make it your own.