Skinny Banana Muffins
Submitted by lln
Skinny banana muffins lean on ripe mashed banana for moisture and sweetness, with just a quarter cup of oil and skim milk. A lighter, fluffy banana muffin that doesn’t taste like a diet compromise.
YIELD
24 servingsPREP
15 minCOOK
25 minREADY
40 minThese banana muffins cut way back on the oil, leaning instead on ripe mashed bananas to carry the moisture and natural sweetness. The result is a lighter muffin that still bakes up soft and tender.
The riper the bananas, the better. Brown, spotty, almost-too-far-gone bananas are sweeter and mash smoother, so they sweeten and moisten the batter far more than firm yellow ones.
The golden rule of muffins applies: don’t overmix. Stir just until the dry ingredients disappear into the batter. Overworking develops the gluten and gives you tough, tunneled muffins instead of fluffy ones.
Fill the cups nearly full for those tall, domed bakery tops, and bake until golden. Add chopped pecans for crunch if you like, or leave them out to keep things simple. A light dusting of powdered sugar is all the finish they need.
Kitchen Tips
- Use the ripest, spottiest bananas you have; they’re sweeter and mash smoother.
- Mix just until combined; overmixing makes muffins dense and tunneled.
- Fill the liners nearly full for tall, domed muffin tops.
- Cool a few minutes in the tin before moving them so they don’t fall apart.
Variations
- Fold in chocolate chips or blueberries for a sweeter treat.
- Swap half the flour for whole wheat to add fiber.
- Add a teaspoon of cinnamon or a pinch of nutmeg for warmth.
Ingredients
Directions
Preheat the oven to 350℉ (180℃).
Line two 12-cup muffin tins with paper liners.
In a large bowl, mix together the flour, sugar, baking powder and salt.
Set aside.
In another large bowl, mix together the banana, canola oil and eggs.
Gradually add dry ingredients to banana mixture, alternating with the milk, adding dry ingredients last.
Stir in the nuts if using.
Measure out batter evenly into lined muffin cups, filling ⅞ full.
Bake 25 minutes, until muffins are puffed and golden brown.
Serve warm or let muffins cool on wire rack.
Dust with powdered sugar if desired.
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