Fresh Food Thursday | Lowfat, Healthy Banana Nut Muffins

I’ve had some bananas sitting in my banana bowl for long enough that they were all brown, spotty, and longing to be turned into something delicious! But I didn’t want to use any butter, oil, and preferably little or no sugar. I wanted breakfast muffins, not dessert muffins.

And here’s what I found!

Lowfat, Healthy Banana Nut Muffins
The original recipe came from this website, though I changed it a bit, so I’ll reflect my changes below.

Dry Ingredients
2 cups all-purpose flour
1 teas baking powder
1 teas baking soda
1/2 teas salt

Wet Ingredients
2 eggs (room temp, whisked)
1 cup ripe smashed banana (about 2-3)
1/2 cup apple sauce
1/4 cup raw honey
1 teas vanilla extract

Lastly, remember the walnuts! 1-2 cups chopped or halved. Put in as much as you want, none at all, or use just enough to sprinkle on top before baking.

Preheat oven to 350 degrees.
In a large mixing bowl, combine all dry ingredients.
In another bowl, gently whip the eggs. Mash the bananas really well and add it to the eggs.
Add the rest of wet ingredients into the egg/mashed banana mixture
Make a well in the dry ingredients, pour wet mixture in and stir until combined.
Add walnut halves, if desired.
Pour mixture into prepared muffin pan lined with cupcake liners or sprayed with cooking spray.

Bake for 20-25 minutes until golden brown. Depending on your oven, you might have to bake it a little longer. Just insert a toothpick in and if it comes out clean, they’re done.

Enjoy with a big cup of coffee, some OJ, or spread plain, Greek yogurt over it like cream cheese. Mmmmm. Delicious and healthy!


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