Best 3 Skinny Banana Muffins Recipes
Indulge your sweet tooth with the ultimate guilt-free treat – our skinny banana muffins! These delectable muffins are a delightful blend of moist banana bread and fluffy muffin, packed with irresistible banana flavor and a hint of sweetness. Made with wholesome ingredients like whole wheat flour, oats, and Greek yogurt, these muffins are surprisingly low in calories and high in fiber, making them a perfect choice for health-conscious individuals and fitness enthusiasts.
The article unveils a collection of three tantalizing skinny banana muffin recipes, each offering a unique twist on this classic breakfast staple. Whether you prefer a traditional muffin, a chocolate chip-studded delight, or a decadent streusel-topped treat, we've got you covered. Get ready to embark on a guilt-free baking adventure and satisfy your cravings without compromising your health goals!
LOW FAT BANANA MUFFIN
These Low Fat Banana Muffins are sweet, nutty and filled with juicy blueberries. If you love a healthy, grab-and-go breakfast, you need to give these skinny banana muffins a try soon!
Provided by The Worktop
Categories Breads and Muffins Breakfast Brunch
Time 5m
Number Of Ingredients 15
Steps:
- Preheat the oven to 400°F / 205°C. Grease a non-stick muffin tin, or line a muffin tin with quality paper. See the tips in the post about preventing this low fat muffin from sticking to the paper.
- In a large bowl, whisk together the wheat bran, flour, baking powder, salt, cinnamon, and ginger.
- In a medium bowl, beat together the sugars and eggs using a hand mixer on low speed for about 30 seconds, until everything is mixed. Add in the milk and vanilla extract and beat for 10 seconds on low speed. Add in the mashed bananas and apple sauce, and beat for another 10 seconds until everything is all mixed.
- Make a well in the dry ingredients and pour in the banana mixture. Using a spatula, fold the ingredients together until the batter is just mixed, being careful not to over mix the batter. Set aside and let stand for 5 minutes.
- In the meantime, wash and dry the blueberries. Toss the blueberries in the flour so they are lightly coated.
- Gently fold the blueberries into the batter, reserving a 12-24 blueberries to place on top of the muffins if you desire.
- Evenly divide the batter into the muffin cups. Place the reserved blueberries on top of the muffins, pushing them in so only the tops of the blueberries are not tucked in the batter.
- Bake for 10 minutes. Reduce the heat to 350°F / 176°C. Bake another 25 minutes or so, until a toothpick inserted into the muffins come out clean.
Nutrition Facts : Calories 178 kcal, Carbohydrate 39 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 37 mg, Sodium 126 mg, Fiber 6 g, Sugar 18 g, ServingSize 1 serving
SKINNY BANANA-CHOCOLATE CHIP MUFFINS
85% less sat fat • 66% less fat • 38% fewer calories than the original recipe. More banana for natural sweetness and whole wheat flour makes muffins better than ever!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray, or line with paper baking cups.
- In large bowl, mix flour, 2/3 cup sugar, baking powder, baking soda, 1/2 teaspoon cinnamon and salt.
- In medium bowl, beat bananas, egg whites, oil, milk and vanilla with fork until smooth. Stir into flour mixture just until flour is moistened. Gently stir in chocolate chips. Divide batter evenly among muffin cups.
- In small bowl, mix topping ingredients. Sprinkle evenly over batter in cups.
- Bake 20 to 24 minutes or until light golden brown and toothpick inserted in center comes out clean. Immediately remove muffins from pan to cooling rack.
Nutrition Facts : Calories 210, Carbohydrate 33 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 160 mg, Sugar 18 g, TransFat 0 g
SKINNY BANANA BLUEBERRY MUFFINS
This slightly edited recipe comes to you from the awesome blog http://sallysbakingaddiction.com/ - I made it with ww flour, and it was super delish! Even the parrots went nuts for it! (Then again, they eat pretty much everything...) I did toss the frozen blueberries in a heaping tablespoon of flour, to prevent blue muffins. This is definitely a keeper!
Provided by Katzen
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325F degrees. Spray 15 muffin tins with nonstick spray.* Set aside.
- In a large bowl, gently toss the flour, baking soda, salt, and cinnamon together until combined. Set aside.
- In a separate bowl, mix the honey and brown sugar together - it will be thick and lumpy. Try to get out as many lumps as you can - a fork works well to break it up. Add the mashed banana, yogurt, and beaten egg. Slowly pour the wet ingredients into the dry ingredients. Gently begin to fold it all together. It will be very thick. Add the milk slowly and continue to gently mix the ingredients together. The milk will thin everything out, but the batter will still remain thick. Gently fold in the blueberries. Do not overmix the batter, which will lend tough, dry muffins.
- Divide the batter between 12 muffin tins. Fill all the way to the top. Bake for 20 minutes until very lightly browned on the edges. A toothpick inserted in the center should come out clean. Allow the muffins to cool completely.
- *Note: Do not use cupcake liners; muffins will stick to them.
Tips:
- Moisturizing Muffins: To ensure your muffins stay moist, use ripe bananas. The riper the bananas, the sweeter and moister your muffins will be.
- Perfect Mash: Mash the bananas until they are smooth and creamy. This will help incorporate them evenly into the batter and prevent lumps. Be sure to measure the mashed bananas correctly; too much or too little can affect the muffin's texture.
- Sweetener Options: For a healthier muffin, use honey, maple syrup, or coconut sugar instead of granulated sugar. You can also use a combination of sweeteners for a more complex flavor.
- Flour Measurement: Accurately measure the flour using the spoon and level method. Scooping flour directly from the bag can result in too much flour, leading to dry and dense muffins.
- Muffin Pan Preparation: Grease or line the muffin cups with cupcake liners. This prevents the muffins from sticking and makes them easy to remove.
- Mixing the Batter: Combine the wet and dry ingredients separately before combining them together. Over-mixing can result in tough muffins, so mix just until the ingredients are combined.
- Baking Time: Bake the muffins until a toothpick inserted into the center comes out clean. The baking time may vary depending on the oven, so keep an eye on them to prevent overbaking.
- Cooling and Storage: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Store the muffins in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.
Conclusion:
Skinny Banana Muffins are a delicious and healthier alternative to traditional muffins. They are moist, flavorful, and packed with nutrients like potassium and fiber. By following these tips, you can easily create perfect skinny banana muffins that are sure to be a hit with your family and friends. Enjoy a guilt-free treat that satisfies your sweet cravings without compromising your health goals.
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