Banana Muffins I277 Reviews
- Prep: 10 min
- Cook: 20 min
- Ready In: 30 min
“This is a great banana muffin recipe! It has little sugar and almost no fat if you use fat free sour cream. A big hit with everyone!” - by MEVERTSE
Original recipe yields 1 dozen
- Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
- Mix together flour, baking powder, baking soda and salt. In a separate bowl, beat together banana, sugar, egg and vanilla. Stir in the sour cream. Stir banana mixture into flour until just combined. Scoop batter into prepared muffin cups.
- Bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean. Let cool before serving. For best flavor, place in an airtight container or bag overnight.
Amount Per Serving (12 total)
- 88 cal
- 1.6 g
- 16.9 g
Based on a 2,000 calorie diet
Reviews (277)Rate This Recipe
"This is a wonderful recipe! I modified it a bit to make it a tad healthier. I used 1/4c white flour, 1/2c whole wheat flour, 1/4c wheat bran, 1/2 scoop of vanilla flavored whey protein powder, 1 tab..." See morelespoon baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 3 mashed bananas, 1/4c splenda for baking, 1/4c nonfat vanilla yogurt, 1/4c egg substitute, 1/2 tsp vanilla and 1 tsp cinnamon. Nutrition info per muffin: 82 calories, 0.5g fat, 18 carbs, 2g fiber and 3g protein. Once cooled I sealed them in a plastic bag overnight, and I had no trouble peeling them from the muffin liners. Very moist and healthy!"
"The kids are home sick. Perfect for today. I didn't have sour cream so I used nonfat vanilla yogurt. I beat the bananas, eggs, yogurt and vanilla well and then added the mixed together dry ingredient..." See mores. I also added walnuts. Very nice light, fluffy texture. The kids loved them!"
"These were great. It's important to let them cool off completely before serving (they refrigerate very well). I made a batch using plain, nonfat yogurt instead of sour cream and it worked fabulously..." See more. When the muffins were gone, I used this recipe for banana bread, replacing the all-purpose flour with whole wheat flour. It works, you just have to let it bake a little longer to get done in the middle. I also found that these are great with even less sugar (thought they don't have much to begin with), the ripe bananas do plenty of sweetening."
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