Low Fat Banana Muffins Recipe

Name: Low Fat Banana Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups bananas; ¾ cup artificial sweetener; ⅔ cup non-fat vanilla yogurt; 4 ½ tablespoons Smart Balance butter spread; ½ teaspoon vanilla extract; ½ cup Egg Beaters egg substitute; 2 ⅔ cups all-purpose flour; ¾ teaspoon baking powder; 1 teaspoon baking soda; ¼ teaspoon salt

Servings: persons

1 ¼ cups bananas
¾ cup artificial sweetener
⅔ cup non-fat vanilla yogurt
4 ½ tablespoons Smart Balance butter spread
½ teaspoon vanilla extract
½ cup Egg Beaters egg substitute
2 ⅔ cups all-purpose flour
¾ teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt

1
Preheat oven to 350 degrees F. Lightly grease a dozen muffin tins or line with paper cups.
2
Mix bananas, sugar, yogurt, smart balance, vanilla, and egg beaters together in a large mixing bowl and stir until smooth.
3
In another bowl sift together flour, baking powder, baking soda, and salt.
4
Add flour mixture to banana mixture and stir until just combined.
5
Fill muffin cups three-quarters of the way full and bake for 25 to 35 minutes.
6
Check for doneness with a toothpick or by pressing lightly on the top.

632

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ¼ cups bananas, ¾ cup artificial sweetener, ⅔ cup non-fat vanilla yogurt, 4 ½ tablespoons Smart Balance butter spread, and more.

Yes, Low Fat Banana Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low Fat Banana Muffins

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