Kittencal's Banana Cinnamon Snack Cake or Muffins Low Fat
Indulge in the irresistible charm of "Kittencal's Banana Cinnamon Snack Cake or Muffins," a low-fat treat that strikes the perfect balance between wholesome and decadent. Bursting with natural sweetness from ripe bananas and warmly spiced with ground cinnamon, this recipe yields a moist and tender texture—whether baked as a snack cake or muffins. Made with low-fat yogurt and just one egg, it's a lighter option that doesn’t compromise on flavor. Customize your bake with optional mix-ins like mini chocolate chips or chopped nuts for an extra touch of indulgence. Ready in under an hour, this easy-to-make recipe is ideal for breakfast, snacks, or dessert. Pair it with your favorite tea or coffee for a cozy and guilt-free treat that the whole family will love!
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Ingredients
- 3 large, mashed ripe bananas
- 0.5 cup granulated sugar
- 0.5 cup low-fat plain yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup optional mix-ins (like mini chocolate chips or chopped nuts)
- 1 as needed non-stick spray or muffin liners
Directions
Step 1
Preheat your oven to 350°F (175°C). If making muffins, line a muffin tin with liners or lightly grease with non-stick spray. For a snack cake, prepare an 8x8-inch baking pan by lightly greasing and flouring it.
Step 2
In a large mixing bowl, mash the ripe bananas until smooth. Add the granulated sugar, low-fat plain yogurt, egg, and vanilla extract. Whisk everything together until well combined.
Step 3
In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt.
Step 4
Gradually fold the dry ingredients into the wet ingredients. Stir until just combined, being careful not to overmix. If using optional mix-ins (e.g., mini chocolate chips or chopped nuts), gently fold them in at this stage.
Step 5
If making muffins, evenly distribute the batter among the prepared muffin liners. If making a snack cake, pour the batter into the prepared 8x8-inch pan and spread it out evenly.
Step 6
Bake in the preheated oven for 20-25 minutes for muffins or 25-30 minutes for the snack cake. The cake or muffins are done when a toothpick inserted into the center comes out clean.
Step 7
Remove the muffins or snack cake from the oven and let them cool for 10 minutes. Then transfer the muffins to a wire rack or cool the cake completely in the pan before slicing.
Step 8
Serve as is, or enjoy with a light dusting of powdered sugar or a dollop of low-fat yogurt on top.
Nutrition Facts
| Serving size | (1296.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2436.7 |
| Total Fat 51.1g | 0% |
| Saturated Fat 23.8g | 0% |
| Cholesterol 192.9mg | 0% |
| Sodium 2551.1mg | 0% |
| Total Carbohydrate 472.9g | 0% |
| Dietary Fiber 28.9g | 0% |
| Total Sugars 244.2g | |
| Protein 47.1g | 0% |
| Vitamin D 103.3IU | 0% |
| Calcium 414.7mg | 0% |
| Iron 13.4mg | 0% |
| Potassium 3320.5mg | 0% |
Source of Calories