Recipe: Really Good Low-Fat Banana Muffins
Can I be honest? I love banana bread. But I don’t even like low-fat banana bread. It always seem spongey and just not that good. Still, in preparation for the Living (Well!) with Gastroparesis book (which has 100 new recipes), I made loaf after loaf, hoping I’d come up with one that was at least “pretty good.”
What do you know? Eventually I ended up with one that wasn’t pretty good…it just plain GOOD. Then I turned it into muffins, which is even better — built in portion control.
The recipe makes 12 very generous sized muffins. If you’d rather do it as a bread, just bake in a 9″ loaf pan for about 55 minutes. One more thing — you may be tempted to skip all of the separate bowls, but i think the process is part of why this recipe works so well. So, here you go…a sneak peak at one of my favorite recipes from the new, soon-to-be-released book:
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar, divided
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons butter, softened
- 1 large egg
- 1 egg white
- 3 very ripe bananas, mashed
- 1/2 cup low-fat buttermilk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon banana extract (or just increase vanilla to 1 full teaspoon)
- 1/4 cup turbinado sugar, optional
Directions
- Preheat oven to 350 degrees. Spray a muffin tin with non-stick cooking spray or line with paper liners.
- In a medium bowl, combine flour, 1/4 c sugar, baking powder, baking soda and salt. Set aside.
- In another medium bowl, mash bananas, then mix in extracts and buttermilk. Set aside.
- In a mixing bowl, beat together remaining sugar (1/2 cup) and softened butter until light and fluffy, about 2 minutes. Add egg and egg white, mixing until well-combined.
- Turn the mixer to low and add about one-third of the banana mixture. Let mix until just combined. Add half of the dry ingredients. Repeat, ending with banana mixture. Mix until just combined. Do not to overmix.
- Scoop batter into prepared muffin tin. Sprinkle each muffin top with 1 teaspoon of turbinado sugar, if desired.
- Bake for 17-20 minutes, until they spring back when touched. Do not overbake.
- Allow to cool on a wire rack for about 10 minutes before removing from pan.
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I made these Saturday morning and my son loved them as much as I did! Very moist and flavorful. Thanks so much for sharing the recipe – can’t wait for the book!