Low-Fat Banana Muffins

(12 servings)

  • 2 cups all-purpose flour
  • 3/4 cup sugar (or Splenda baking substitute)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 2 Tablespoons melted butter
  • 1/4 cup applesauce
  • 2/3 cup nonfat milk
  • 1 egg lightly beaten (or 1/4 cup egg substitute)
  • 1 tsp vanilla
  • 2 small ripe bananas-mashed
Preheat oven to 350 degrees. Coat a nonstick 12-cup muffin pan with cooking spray or line with paper cups.

In a large bowl, stir flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg together. Make a well in the center.

In a medium bowl, combine butter, applesauce, milk, egg, vanilla. Add wet ingredient to dry mixture, followed by mashed bananas. Stir with a wooden spoon until just combined.

Fill muffins cups two-thirds full. Bake for 18-22 minutes.

Optional extras to fold into the batter:
1/2 cup raisins or 1/3 cup miniature chocolate chips.


These are delicious and you don't miss the fat! Each muffin has only about 1 gram of fat if you use the egg substitute!


Mr Breakfast would like to thank mrbreakfast_lvr for this recipe.

Recipe number 2140. Submitted 9/7/2007.