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 and will stay fresh for 3 days, if they last that long!

 

Some of our readers have been asking if we can make a “low-fat” muffin, and at first, we were a little tempted to say no, but at that same moment, we welcomed the challenge!

So immediately we got to work experimenting, and after a few batches of mixing and baking, we came up with this recipe for low-fat banana walnut muffins.

It was pretty easy.  We took our banana bread recipe and made a few swaps to make them lower in fat and to our surprise, they turned out pretty darn good.

To be sure, we brought some of these muffins to our friends to get their input on them.

The result?  They were very pleased and gave us a thumbs-up!

This recipe will yeild about 30 muffins.  It is a great recipe for you to make a huge batch and share them with your family and friends!  Or you can keep them for yourself, we won’t judge! 

 Your family will enjoy these muffins with their morning coffee, tea or glass of milk.

Try them!  Enjoy! 

How to Make These Low-Fat Banana Walnut Muffins…

Ingredients Needed for Low-Fat Banana Walnut Muffins:

• 1/2 cup of vegetable oil

• 3 eggs

• 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 Low-Fat Banana Walnut Muffins:

1.  Preheat Oven to 350 degrees F ( 176 C).

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.  Lightly sprinkle with some sugar and cinnamon on top 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.

Yields: 30 muffins

 

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

Nutrition Facts: Serving size: 1 muffin Servings: 30 Muffins, Amount per serving Calories: 293, Fat: 7.4g, Saturated Fat: 1.7g, Cholesterol: 20mg, Sodium: 175mg, Total Carbohydrate 51.2g, Dietary Fiber:1.9g, Total Sugars 15.5g, Protein 6.2g, Vitamin D 2mcg, Calcium 22mg, Iron 2mg, Potassium 137mg,