29 April 2018

Recipe: Low-Fat Egg-Free Banana Muffins

Note: Please keep in mind that my recipes reflect only my own experience, and that if you choose to follow them you do so at your own risk!

Fruit-based quick breads like these banana muffins are super easy to make low-fat, since the fruit adds so much moisture to the recipe. You'd never guess from their soft, moist texture that these banana muffins have just two grams of fat each! They're also egg-free, which makes them suitable for those with allergies and easy to adapt for vegan bakers--just substitute your favorite baking oil and plant milk for the melted butter and dairy milk.


- 1/2 cup sugar
- 3 tablespoons dark amber maple syrup
- 1 cup pureed or mashed banana (2-3 ripe bananas)
- 2 tablespoons butter, melted
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 teaspoon vanilla extract


1. Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with 12 muffin wrappers and set aside.

2. In a large mixing bowl, mix the sugar, maple syrup, pureed or mashed banana, and melted butter.

3. Add 1/2 cup of the flour, the baking powder, the baking soda, the cinnamon, and the salt to the wet mixture and combine. Add the vanilla extract and 2 tablespoons of the milk and combine again. Keep alternating 1/2 cup flour and 2 tablespoons of milk, blending well after each addition.

4. Spoon the batter into the lined muffin pan, dividing evenly among 12 muffins.

5. Bake the muffins until they've puffed at the top and are golden brown, around 20 minutes.

6. Carefully pop the muffins out of the pan and let cool on wire racks to prevent sogginess.

Makes 12 muffins

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