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Low- fat Banana muffins

Child in the kitchen

  • 180 g white whole wheat flour
  • 180 g mashed overriped bananas
  • 150 g walnut halves, toasted and coarsely chopped
  • 1 pcs large egg
  • 2 1/2 tbsp Low-fat Greek yogurt
  • 1 1/2 tbsp cane sugar
  • 60 ml maple syrup
  • 2 tbsp canola oil
  • 1 1/2 tsp vanilla extract
  • 2 tsp baking soda
  • 1 pinch salt
  • 1 tsp cinnamon, ground

  1. Place rack in upper third of oven and preheat oven to 180°C.
  2. Line a 12-cup muffin tin with paper or foil liners, or lightly grease with cooking spray.
  3. Mash bananas in the bottom of a large bowl until mostly smooth. Whisk in the egg, then the yogurt and oil. Whisk in the cane sugar, maple syrup, and vanilla. Sprinkle the baking soda, salt, and cinnamon over the top, then stir until combined. Gently stir in the flour until barely combined, then fold in the walnuts.
  4. Scoop the mixture into the prepared muffin tins, filling them nearly to the top. Bake for 20-22 minutes, until a toothpick inserted in the center comes out clean and the muffins spring back lightly when touched in the center.

Good points

  • Low in sodium
  • High in manganese

Preparation time: 25 min
Portions: 6
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 388.74 kcal
Carbohydrates: 44.97 g
Cholesterol: 27.33 mg
Sugar: 17.3 g
Protein: 9.72 g
Fat: 19.06 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com