Breakfast Breads and Lattes

Low-Fat Banana Walnut Muffins

Low-Fat Banana Walnut Muffins by 2sistersrecipes.com

Low-Fat Banana Walnut Muffins, loaded with four ripe bananas, sour cream, eggs and walnuts, makes them 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 in 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!

 

 

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

Try them!  Enjoy!!

Ingredients for Low-Fat Banana Walnut Muffins:

  • 1/2 cup of vegetable oil

  • 3 eggs

  • 2 cups 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

 

Preheat Oven to 350 degrees F.

In one large bowl, using a electric hand mixer , blend together oil, sugar and eggs.  Then add all dry ingredients and blend until well combined.  Blend in the mashed bananas.  Then stir in the walnuts.

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

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

Yields: 30 muffins

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3 Comments

  • Reply
    Aarthi
    January 21, 2012 at 4:40 am

    I love this any time of the week..You are making me to have it now..

    Aarthi
    http://yummytummy-aarthi.blogspot.com/

  • Reply
    The Harried Cook
    January 23, 2012 at 2:04 am

    Low-fast anything is always welcome! And when you add the perfect combo of bananas and walnuts – bring it on 🙂 Great post! I've been away from blogging for a while, and I am glad to be back to this 🙂

  • Reply
    Inside a British Mum's Kitchen
    January 23, 2012 at 11:31 am

    Great recipe and know we don't need to feel too guilty! lovely muffins
    Mary x

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