Banana Cornbread Muffins 1 Point
Light, fluffy, and bursting with natural sweetness, these Banana Cornbread Muffins are the perfect guilt-free treat to satisfy your snack or breakfast cravings. Combining the wholesome goodness of ripe bananas with the rustic texture of yellow cornmeal, these muffins offer a delightful blend of sweet and savory flavors. Made with simple, low-calorie ingredients like unsweetened applesauce, egg whites, and a sugar substitute, each muffin is only 1 point on most weight management programs, making them a convenient and delicious way to stay on track. Ready in just 25 minutes, this easy recipe yields 12 moist, golden muffins that are perfect for meal prepping, on-the-go breakfasts, or a midday pick-me-up. Try them warm from the oven or toast them the next day for an irresistibly cozy bite.
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Ingredients
- 2 large Ripe bananas
- 0.5 cup Yellow cornmeal
- 0.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 tablespoons Sugar substitute or sweetener of choice
- 0.25 cup Unsweetened applesauce
- 2 large Egg whites
- 1 teaspoon Vanilla extract
- 0.25 cup Skim milk or unsweetened almond milk
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a 12-count muffin tin with paper liners or spray with nonstick baking spray.
Step 2
In a large bowl, mash the bananas until smooth and creamy using a fork or whisk.
Step 3
Add the unsweetened applesauce, egg whites, vanilla extract, and skim milk to the mashed bananas. Mix well until combined.
Step 4
In a separate bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar substitute.
Step 5
Gradually fold the dry ingredients into the wet ingredients. Stir gently until just combined, being careful not to overmix.
Step 6
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Step 7
Bake in the preheated oven for 15–17 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 9
Enjoy these Banana Cornbread Muffins as a healthy snack or breakfast option. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | (630.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 835.3 |
| Total Fat 4.3g | 0% |
| Saturated Fat 0.7g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1.2mg | 0% |
| Sodium 1184.4mg | 0% |
| Total Carbohydrate 181.7g | 0% |
| Dietary Fiber 14.9g | 0% |
| Total Sugars 43.5g | |
| Protein 23.8g | 0% |
| Vitamin D 25IU | 0% |
| Calcium 105.9mg | 0% |
| Iron 5.7mg | 0% |
| Potassium 1401.0mg | 0% |
Source of Calories