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Light Fat Banana Muffins

Light Fat Banana Muffins

Again I found myself with overripe bananas.  We have a few warm days here and my nanners go to poop.  I wanted to use them for a lighter sweet treat (instead of the decadant banana bread I made a month or two ago).  I’ve always read that applesauce is a good substitute for oil when baking.  I always thought that sounded really lame.  I decided to try it in my muffins and it left them so moist and delicious.  I was also able to use less sugar.  I was pleasantly surprised with the outcome.  A few low fat item non-lovers tried them and enjoyed them too!


  • 2 cups flour
  • 1/4 cup sugar
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 2 cups mashed bananas (about 4)
  • 1/2 cup applesauce
  • 4 egg whites
  • 1 teaspoon vanilla extract

Preheat oven to 375.  Mix together dry ingredients.  Line muffin tin with muffin liners.  Mix together the dry ingredients and mix together the wet ingredients in a separate bowl.  Add the wet ingredients to the dry until combined.  Fill muffin tins about 3/4 full (I use an ice cream scooper to scoop the batter).  Bake for 15-20 minutes

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