Low Fat Banana Walnut Muffins
Soft, moist, and packed with wholesome goodness, these Low Fat Banana Walnut Muffins are the perfect guilt-free treat for breakfast or snacking. Made with naturally sweet ripe bananas, unsweetened applesauce, and a touch of brown sugar, these muffins stay light while delivering big on flavor. The addition of white whole wheat flour and heart-healthy walnuts comes together for a satisfying texture, while warm cinnamon adds a cozy finish. With just 15 minutes of prep time and a simple one-bowl technique, this recipe is as quick as it is nutritious. Enjoy these muffins fresh out of the oven or store them for a convenient grab-and-go option during busy mornings. Perfect for those seeking a low-fat, dairy-free, and naturally sweetened baked good, these banana walnut muffins are a must-try!
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Ingredients
- 3 large ripe bananas
- 1.5 cups white whole wheat flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup unsweetened applesauce
- 0.25 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cup chopped walnuts
Directions
Step 1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a 12-cup muffin tin with paper liners or lightly spray with cooking spray.
Step 2
In a large bowl, mash the ripe bananas with a fork until smooth.
Step 3
Stir in the unsweetened applesauce, brown sugar, large egg, and vanilla extract until combined.
Step 4
In a separate medium bowl, whisk together the white whole wheat flour, baking powder, baking soda, ground cinnamon, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Step 6
Fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
Step 7
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Step 8
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 9
Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Step 10
Enjoy the muffins fresh, or store them in an airtight container at room temperature for up to three days.
Nutrition Facts
| Serving size | (878.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1674.8 |
| Total Fat 48.7g | 0% |
| Saturated Fat 6.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 186mg | 0% |
| Sodium 1759.3mg | 0% |
| Total Carbohydrate 286.9g | 0% |
| Dietary Fiber 36.1g | 0% |
| Total Sugars 100.6g | |
| Protein 45.8g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 211.9mg | 0% |
| Iron 9.7mg | 0% |
| Potassium 2555.9mg | 0% |
Source of Calories