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: ½ cup no-sugar-added applesauce; 1 cup sugar; 4 egg whites; 1 teaspoon vanilla; 1 ½ cups whole wheat flour; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup banana (the more ripe the better); ½ cup fat free sour cream; 1 teaspoon cinnamon; ½ teaspoon nutmeg

Servings: persons

½ cup no-sugar-added applesauce
1 cup sugar
4 egg whites
1 teaspoon vanilla
1 ½ cups whole wheat flour
1 teaspoon baking soda
½ teaspoon salt
1 cup banana (the more ripe the better)
½ cup fat free sour cream
1 teaspoon cinnamon
½ teaspoon nutmeg

1
Mix together the apple sauce, sugar, egg whites, and vanilla.
2
Stir flour, baking soda, and salt together and add to the mixture.
3
Add the banana, sour cream, cinnamon and nutmeg.
4
Combine with an electric mixer.
5
Bake in a greased muffin pan at 350*F. for 1 hour.
6
Variations: I add chocolate chips to mine but that's optional.
7
You could also substitute pumpkin for the banana, and/or 1/2 cup nuts.

623

kcal

Calories

Fat

104

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 11 ingredients. The key ingredients include: ½ cup no-sugar-added applesauce, 1 cup sugar, 4 egg whites, 1 teaspoon vanilla, 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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