Skinny Banana Bread Muffins
These skinny banana bread muffins are a lighter take on a bakery muffin. Equally delicious with far less guilt!
Muffins. Quite possibly one of the greatest things ever until you realize with chagrin, I just ate 400 calories and I’m still hungry.
And then you look at your skinny jeans. And then you cry. And maybe eat another muffin.
These muffins are different. One of these lower fat banana bread muffins is only 118 calories!
They are “skinny!” Some people hate that word — you should be healthy, athletic, or some other adjective to fill in the blank….not just “skinny.”
Yeah, I want to be all those things but I also want to be skinny, too. So sue me. (Of course I’d be skinnier if I’d stop making muffins and sitting on my rear in front of a computer to blog about them but that’s clearly not going to happen. And obviously that’s not the point either. So we’ll just move on.)
With these tasty treats, you can have your banana bread muffins and eat them too. They use 100% whole wheat flour, applesauce with only a bit of oil, and an acceptable amount of sugar.
Add some fresh fruit and nonfat plain Greek yogurt to eat with these banana bread muffins for a great breakfast. They’re a take on my whole wheat banana bread in an easy muffin format.
And as a muffin, they’re the perfect grab-and-go breakfast for those extra crazy mornings when you don’t have a minute to even think about sitting down with a bowl of granola or oatmeal, or taking the time to make a slice of toast. And isn’t that most mornings?
But banana bread muffins are great for other things, too. Maybe a Mother’s Day brunch? With all the overly decadent foods that are typically part of a brunch, these banana bread muffins will be a welcome healthier addition to the brunch table.
Muffins are also great because they are neat(ish) finger food. I don’t know about you, but at most family gatherings we have, we’re not all able to sit around a big table so many of us eat off a plate on our lap. Muffins are perfect for that kind of thing, don’t you think?
Hope you love these! I know my family does.
More “skinny” bread and muffin recipes:
If you’re looking for more recipes like these skinny banana bread muffins be sure to check out my recipes for:
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
- 1 ½ cups mashed ripe bananas (4 bananas, depending on size)
- 2 large eggs
- ½ cup applesauce (or 1 snack size container)
- ¼ cup canola oil
- ¾ cup sugar
- 1 teaspoon pure vanilla extract
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- Heat oven to 350°F. Spray muffin tins (12 cup) with nonstick cooking spray.
- In a large bowl, mash bananas. Whisk in eggs until combined. Add applesauce, oil, sugar, and vanilla extract. Stir well until combined.
- Add flour, baking soda, baking powder, and salt on top of banana mixture. Mix the dry ingredients lightly with fingertips, then stir in the dry ingredients into the banana mixture just until combined.
- Scoop batter evenly into prepared muffin tins, about ¾ full. Yield may vary depending on the size of your muffin tins.
- Bake until a toothpick inserted in center of a muffin comes out clean and muffins are golden brown, 14 to 16 minutes. Transfer muffin tins to a wire rack and let cool 5 minutes. Remove muffins from tin and cool on wire rack, or better yet, enjoy warm.
- If desired, make jumbo muffins or mini muffins with this batter but adjust baking time accordingly.
- If you prefer, substitute all-purpose flour for the whole wheat flour, or vice versa.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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