Banana Muffins I

Banana Muffins I

291 Reviews 23 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
MEVERTSE
Recipe by  MEVERTSE

“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!”

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Ingredients

Adjust Servings

Original recipe yields 1 dozen

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
  2. 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.
  3. 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.

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Reviews (291)

Rate This Recipe
tahoegirl
133

tahoegirl

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 tablespoon 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!

Melissa
81

Melissa

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 ingredients. I also added walnuts. Very nice light, fluffy texture. The kids loved them!

DEVINT
75

DEVINT

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. 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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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 88 cal
  • 4%
  • Fat
  • 1.6 g
  • 2%
  • Carbs
  • 16.9 g
  • 5%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 194 mg
  • 8%

Based on a 2,000 calorie diet

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