Low Fat Mini Banana Muffins
Whip up a batch of guilt-free goodness with these Low Fat Mini Banana Muffins, a delightful treat perfect for breakfast, snacks, or anytime cravings! Bursting with natural sweetness from ripe bananas and a touch of honey, these bite-sized muffins are made moist and tender with unsweetened applesauce. A wholesome blend of all-purpose and whole wheat flour adds a light nuttiness, while warm cinnamon creates an irresistibly cozy flavor. Ready in just 25 minutes, this quick and easy recipe is low in fat and free of refined sugar, making it ideal for health-conscious bakers and families. These muffins are perfect fresh out of the oven or packed for on-the-go snacking. Bake now and enjoy a batch of mini treats designed to satisfy without the extra calories!
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Ingredients
- 2 large ripe bananas
- 1 unit large egg
- 1 teaspoon vanilla extract
- 0.5 cup unsweetened applesauce
- 0.25 cup honey
- 1 cup all-purpose flour
- 0.5 cup whole wheat flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 teaspoon ground cinnamon
Directions
Step 1
Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin or line it with paper liners.
Step 2
In a large mixing bowl, mash the ripe bananas using a fork or a masher until smooth.
Step 3
Add the egg, vanilla extract, unsweetened applesauce, and honey to the mashed bananas. Stir until the mixture is well combined.
Step 4
In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon.
Step 5
Gradually add the dry ingredients to the banana mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can make the muffins tough.
Step 6
Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
Step 7
Place the muffin tin in the preheated oven and bake for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
Step 9
Serve the mini banana muffins warm or at room temperature. They can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Nutrition Facts
| Serving size | (700.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1209.7 |
| Total Fat 7.9g | 0% |
| Saturated Fat 2.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 186mg | 0% |
| Sodium 1977.0mg | 0% |
| Total Carbohydrate 265.4g | 0% |
| Dietary Fiber 19.7g | 0% |
| Total Sugars 95.0g | |
| Protein 30.2g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 100.0mg | 0% |
| Iron 10.1mg | 0% |
| Potassium 1549.9mg | 0% |
Source of Calories