Low Fat Banana Bread Muffins

Enjoy the moist, fluffy goodness of these **Low Fat Banana Bread Muffins**, a guilt-free twist on a classic favorite that’s perfect for breakfast, snacks, or dessert. Made with simple, wholesome ingredients like ripe bananas, Greek yogurt, and unsweetened applesauce, these muffins are packed with natural sweetness and heart-healthy ingredients. A blend of all-purpose and whole wheat flours ensures a tender texture with a subtle nutty flavor, while a hint of cinnamon adds warmth to every bite. With just 15 minutes of prep time and no need for excess oil or butter, these muffins are easy to whip up and irresistibly delicious. Whether you're meal prepping or looking for a quick, nutritious treat, these light and fluffy banana bread muffins are sure to become a household favorite. Perfectly portable and freezer-friendly, they’re ideal for busy mornings and grab-and-go occasions!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 3 medium ripe bananas
• 1 large egg
• 0.5 cup Greek yogurt
• 0.25 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 0.5 cup brown sugar
• 1.5 cups all-purpose flour
• 0.5 cup whole wheat flour
• 1 teaspoon baking soda
• 0.5 teaspoon baking powder
• 0.25 teaspoon salt
• 1 teaspoon cinnamon

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with nonstick cooking spray.

Step 2

In a large bowl, mash the ripe bananas with a fork or potato masher until smooth.

Step 3

Add the egg, Greek yogurt, unsweetened applesauce, vanilla extract, and brown sugar to the mashed bananas, and whisk until well combined.

Step 4

In a separate bowl, mix together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon.

Step 5

Gradually add the dry ingredients to the wet ingredients, gently folding the mixture with a spatula just until combined. Be careful not to overmix.

Step 6

Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.

Step 7

Bake in the preheated oven for 18-20 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 let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Serve the muffins warm or at room temperature. They can be stored in an airtight container at room temperature for 2-3 days or frozen for up to 3 months.

Nutrition Facts

Serving size	(917.2g)

Amount per serving	% Daily Value*
Calories	1673.1

Total Fat 12.2g	0%
Saturated Fat 3.1g	0%
Polyunsaturated Fat 2.0g
Cholesterol 223.5mg	0%
Sodium 2253.2mg	0%
Total Carbohydrate 348.8g	0%
Dietary Fiber 23.5g	0%
Total Sugars 123.8g
Protein 45.2g	0%

Vitamin D 53.8IU	0%
Calcium 264.8mg	0%
Iron 13.4mg	0%
Potassium 2052.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 6.5%

Protein: 10.7%

Carbs: 82.8%