Lighter Banana Muffins

Lighter Banana Muffins

445

"This banana bread has no oil, or butter of any sort. It doesn't need it! Because this bread isn't greasy it makes great muffins without the greasy bottoms I have experienced through other recipes. The walnuts are optional."

Ingredients

40 m servings 195 cals
Serving size has been adjusted!

Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 1.4 g
  • 2%
  • Carbs:
  • 42.2g
  • 14%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 373 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 10 muffin cups.
  2. In a medium bowl, combine eggs and bananas. In a separate bowl, mix together flour, salt, sugar and baking soda. Stir banana mixture into flour mixture. Fold in walnuts if desired. Pour batter into prepared muffin cups.
  3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

445
  1. 502 Ratings

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Most helpful

Wow, these were good! I followed everyone's advice and added 4oz unsweetened applesauce, 4 bananas instead of 3, 1 tsp. of cinnamon and vanilla, and added some brown sugar sprinkled on top. Gr...

Most helpful critical

Pretty good muffin, but the batter was very thick and I thought it needed modifying. Which, I did ;) Yielded 12 muffins. My modifications: 4 bananas instead of 3 added 1/4 c ff milk to th...

Wow, these were good! I followed everyone's advice and added 4oz unsweetened applesauce, 4 bananas instead of 3, 1 tsp. of cinnamon and vanilla, and added some brown sugar sprinkled on top. Gr...

These muffins were very yummy and moist, and surprisingly fat free. Many people said their muffins came out a little dry so I added an extra banana and 1/4 cup of skim milk. Also, I used 1 cup o...

I've made banana muffins many times, and I must say that these are the ultimate! They were moist and delicious! I added a few more bananas and had to cook them for a little longer, but it was ...

I added an extra banana and 1/4 cup skim milk. I also substituted Splenda for the sugar. They came out very tasty and were nice and moist.

I was so impressed that there is no oil or margarine in these! They are really good. I substituted 1/2 C oats and 1/2 C whole wheat flour for one of the cups of flour.

I found these muffins to be a little dry, but very tasty. Next time I would add some unsweetened applesauce or maybe an additional banana. I also added some vanilla and cinnamon to mine, but I...

Pretty good muffin, but the batter was very thick and I thought it needed modifying. Which, I did ;) Yielded 12 muffins. My modifications: 4 bananas instead of 3 added 1/4 c ff milk to th...

I am glad that I tried these muffins. While they are a bit chewy due to the lack of oil, the trade off is worth it. Knowing that they are low fat makes you feel better about eating them. I am ti...

They tasted quite good, especially because they were fat-free. They were easy to make, but the texture of the muffins turned out to be different from ordinary muffins. I suggest to add 1/2~1 mor...