Skinny Banana Muffins

Craving a sweet treat without the guilt? Skinny Banana Muffins are the perfect solution. These muffins are light, moist, and packed with banana flavor, yet they’re made with healthier ingredients to keep your indulgence in check. Ideal for breakfast, a snack, or even dessert, these muffins will satisfy your cravings while keeping you on track with your health goals.

Why You’ll Love This Recipe

Skinny Banana Muffins are not only delicious but also nutritious. They’re lower in sugar and fat compared to traditional muffins, making them a healthier option for those watching their calorie intake. Plus, they’re easy to make and perfect for using up overripe bananas, which add natural sweetness and moisture to the muffins.

Ingredients

To make Skinny Banana Muffins, you will need the following ingredients:

• 3 ripe bananas, mashed
• 1/4 cup honey or maple syrup
• 1/4 cup unsweetened applesauce
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• Optional: 1/2 cup dark chocolate chips or chopped nuts

Kitchen Equipment Needed

• Mixing bowls
• Measuring cups and spoons
• Muffin tin
• Muffin liners or cooking spray
• Spatula
• Whisk

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Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners or lightly grease with cooking spray.
2. Prepare the Wet Ingredients: In a large mixing bowl, combine the mashed bananas, honey or maple syrup, unsweetened applesauce, egg, and vanilla extract. Whisk until well blended.
3. Mix the Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, and ground cinnamon.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix the batter.
5. Add Optional Mix-Ins: If desired, fold in the dark chocolate chips or chopped nuts for added flavor and texture.
6. Fill the Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Tips and Tricks

• Ripe Bananas: Use overripe bananas with brown spots for the best flavor and sweetness.
• Measuring Flour: For best results, spoon the flour into your measuring cup and level it off with a knife. This prevents packing and ensures accurate measurement.
• Mixing: Avoid overmixing the batter to keep the muffins light and fluffy.

Recipe Variations

• Blueberry Banana Muffins: Fold in 1 cup of fresh or frozen blueberries for a fruity twist.
• Peanut Butter Banana Muffins: Add 1/4 cup of peanut butter to the wet ingredients for a rich, nutty flavor.
• Vegan Banana Muffins: Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use maple syrup instead of honey.

Storing Leftovers

Store leftover Skinny Banana Muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. To thaw, leave them at room temperature or microwave for a few seconds.