Low-Fat Banana Walnut Muffins

Healthy Low-Fat Banana Walnut Muffins are loaded with four ripe bananas, sour cream, eggs, and walnuts. These ingredients make these muffins super moist and delicious tasting. This easy recipe makes 30 muffins that will stay fresh for 3 days, and freeze beautifully.

 

Low-Fat Banana Muffins…

Our readers have requested a “low-fat” muffin recipe, which we gladly accept as a challenge.

So immediately we got to work experimenting.

After a few batches, we came up with this recipe for these deliciously-tasting and moist muffins.

It was pretty easy.  We took our banana bread recipe and made a few swaps.

The result?  We were very pleased and everyone who tried them gave us a thumbs-up!

Reasons to LOVE this recipe for Banana Walnut Muffins…

• This recipe will yield about 30 muffins. 
• Made in 1 bowl, with easy-to-find ingredients.
• Easy muffin is only 177 calories and 7.5g in fat! (love that!)
• Perfect with their morning coffee, tea, or glass of milk.

This is a great recipe to make a huge batch and share it with your family and friends!  Or, you can keep them for yourself, we won’t judge! 

Try them!  … and enjoy! 

How to Make These Low-Fat Banana Walnut Muffins?

Ingredients Needed for Low-Fat Banana Walnut Muffins:

For this recipe, you will need the following ingredients:

• 1/2 cup of olive oil

• 3 eggs

• 1 + 1/2 cups of sugar

• 1 cup low-fat sour cream

• 4 very ripe bananas

• 2 tsp. cinnamon

• 2 tsp. vanilla extract

• 1/2 tsp. salt

• 3 tsp. baking soda

• 3+1/2 cups all-purpose flour

• 3/4 chopped walnuts

Directions To Make These Muffins:

1.  Preheat the oven to 350 degrees F (180C).

2.  In one large bowl, using an electric handheld mixer, blend together oil, sugar, and eggs.  Then add all dry ingredients and blend until well combined. 

3.  Blend in the mashed bananas.  Then stir in the walnuts.

4.  Line the muffin pan with cupcake liners.  Use a large ice cream scoop to fill the paper liners evenly, filling each one with  3/4 full with batter.  OPTIONAL: Lightly sprinkle with some sugar and cinnamon on top of each one.   

5.  Top each muffin with a few extra chopped walnuts.
BAKE for 20 to 22 minutes, or until a toothpick comes out clean.

6.  Remove and allow to cool before placing muffins in an air-tight container, then refrigerate or freeze.

 

If you love baking healthy muffins, then try these! 

• Death by Chocolate Zucchini Muffins
• Lemon Zucchini Poppy Seed Muffins
• Banana Chocolate Chip Muffins
• Easy Pumpkin Muffins with Icing
• Cinnamon Sweet Potato Muffins
• Cinnamon Pumpkin Muffins

Tried this recipe? Let us know and leave a comment below! We’d love to know how they turned out for you.

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Happy and Healthy Baking! 🙂

thanks for stopping by…

xo anna and liz