Banana Bread Muffins Calories

Banana Bread Muffins Calories

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Banana Bread Coffee Cake Muffins Kalefornia Kravings
Banana Bread Coffee Cake Muffins Kalefornia Kravings from kaleforniakravings.com

If you’re looking for a tasty treat that won’t ruin your diet, banana bread muffins are the perfect option. These muffins are not only delicious, but they’re also packed with nutrients that will keep you feeling full and satisfied. In this recipe blog article, we’ll show you how to make banana bread muffins that are low in calories and high in flavor.

Ingredients:

  • 1 cup mashed ripe bananas (about 2 medium bananas)
  • 1/4 cup unsweetened applesauce
  • 1/4 cup honey
  • 1/4 cup plain Greek yogurt
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt

Instructions:

  1. Preheat your oven to 350°F and line a muffin tin with paper liners.
  2. In a large mixing bowl, combine the mashed bananas, applesauce, honey, Greek yogurt, egg, and vanilla extract.
  3. In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt.
  4. Add the dry ingredients to the wet ingredients and mix until just combined.
  5. Spoon the batter into the muffin cups, filling each about 2/3 full.
  6. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  7. Remove the muffins from the oven and let them cool for a few minutes before serving.
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Nutritional Information:

Each muffin contains approximately:

  • 100 calories
  • 2g protein
  • 23g carbohydrates
  • 2g fiber
  • 12g sugar
  • 0.5g fat

Cooking Time:

Preparation time: 10 minutes
Cooking time: 18-20 minutes
Total time: 30 minutes

Equipment:

  • Mixing bowls
  • Whisk
  • Muffin tin
  • Measuring cups and spoons

Serving Suggestions:

These muffins are delicious on their own, but you can also serve them with a dollop of Greek yogurt, a drizzle of honey, or a sprinkle of cinnamon on top.

Variations:

If you want to switch things up, try adding some chopped nuts, chocolate chips, or dried fruit to the batter before baking.

Substitutions:

If you don’t have applesauce on hand, you can substitute it with mashed avocado or pumpkin puree. You can also use maple syrup or agave nectar instead of honey.

Storage:

Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

Tips:

  • Make sure your bananas are very ripe for the best flavor and texture.
  • Don’t overmix the batter or your muffins may turn out tough.
  • If you don’t have paper liners, you can grease the muffin tin with cooking spray instead.

Notes:

This recipe makes 12 muffins.

Frequently Asked Questions:

Can I freeze these muffins?
Yes, you can freeze these muffins for up to 3 months. Just make sure to wrap them tightly in plastic wrap or foil before placing them in a freezer-safe bag or container.

Can I use regular all-purpose flour instead of whole wheat flour?
Yes, you can use all-purpose flour if you prefer. Just keep in mind that this will change the nutritional information slightly.

See also  Martha Stewart Best Banana Bread

Personal Thoughts:

These banana bread muffins are one of my favorite healthy treats to make. They’re easy to whip up, taste amazing, and are low in calories. I love how versatile this recipe is, and I often add in different mix-ins like chopped nuts or chocolate chips. Give these muffins a try for a guilt-free snack or breakfast option!

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