Everyone loves banana, right? Well everyone except my husband. It’s not that he doesn’t like bananas, he actually does but he developed some sort of allergy, so no bananas allowed (more yummy treats for me, oops, sorry I mean for the kids...) 😉😂
The recipe I’m sharing today is called Skinny Banana Bread Muffins (don’t worry I’m not suggesting that we put the kids on a diet, it’s skinny because it is low in calories!) bonus for us parents! You should definitely try it!!
I found this recipe on the Taste Better from Scratch website (thanks Lauren Allen!) and it’s muffin heaven, they have no oil, are low sugar, and just over 100 calories each! Ideal for the whole family. You can also mix it up and add some other fruits with the bananas (like blueberries) or dried fruits.
So here it is:Skinny Banana Bread Muffins
Makes: 12 muffins
Prep & Cook time: 25 min
4 bananas , about 1 1/3 cups, mashed
1 large egg
1 Tablespoon vanilla extract
3 Tablespoons light brown sugar
2 Tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
192g of flour (white or whole wheat)
2 Tablespoons unsalted butter , melted
Grease a standard muffin pan (or line with paper muffin liners). Preheat oven to 176 degrees C. Mash bananas in a mixing bowl. Add egg, vanilla, brown sugar, granulated sugar, and cinnamon and stir well to combine.In a separate small bowl stir together flour, baking powder, baking soda and salt. Add to banana mixture and stir, just to combine.Gently stir in melted butter. Don't over-mix the batter.Spoon the batter into prepared muffin pan and bake for 18-25 minutes.
Allow muffins to cool completely. Store them in a freezer-safe ziplock bag or air-tight tupperware.
TIPS FOR PERFECT BANANA MUFFINS:
⭐️USE EXTRA-RIPE BANANAS
⭐️IF YOUR BANANAS ARE NOT RIPED ENOUGH PLACE THEM PEEL ON IN THE OVEN AT 176C FOR 6-8 MIN.
⭐️DON’T OVER-MIX THE BATTER