Recipe by Shelby Mendiguren
"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."
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very ripe bananas, mashed
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. Great advice! Made 12 large muffins. Fill them all the way to the top, they make really beautiful crowns. They stick to the paper, but taste oh so yummy. Thanks for the receipe and advice!
Pretty good muffin, but the batter was very thick and I thought it needed modifying. Which, I did ;) Yielded 12 muffins.
4 bananas instead of 3
added 1/4 c ff milk to thin the batter
3 egg whites instead of whole eggs
splenda instead of sugar
For the flour, I went ahead and used 1 c white, 1 c whole wheat, because I usually do that, but it does give a heavier flavor.
I also added some nutmeg, and when the muffins were prepped in the tin I sprinkled a bit of additional splenda with some cinammon or nutmeg over the tops.
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 of whole wheat flour and 1 cup of white and added some cinnamon and vanilla. I replaced white sugar with brown sugar and I found that 3/4 cups of sugar was too sweet for my taste so I would reduce it to 1/2 cup next time. Overall, the muffins were delicious and I would definitely make them again.
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 worth the wait! I was impressed by the way they puffed up so well! I also made muffin tops with this recipe, simply by plopping the dough in cirles on a baking sheet! Scrumptious!
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'd probably go with a dash of nutmeg next time instead.
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 tired of oil and sugar saturated muffins, so these are great. I added half a teaspoon of cinnamon and used four bananas because that is what I had, also added three eggs by mistake so that shows you they are fool proof.
* Percent Daily Values are based on a 2,000 calorie diet.
Lighter Banana Muffins
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 12
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See how to make simple but delicious banana muffins.
The crumb topping makes these muffins extra yummy.
These muffins are a quick, easy treat for breakfast any day.