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Skinny Banana Muffins


Skinny Banana Muffins recipe













Trans-fat Free, High Fiber


4 ½ cups all-purpose flour
1 ¾ cups sugar
5 teaspoons baking powder
1 ¾ teaspoons salt
1 ¾ cups bananas
mashed, ripe
¼ cup canola oil
2 large eggs
1 ⅓ cups milk, skim
1 ¾ cups pecan halves
chopped, or walnuts, optional


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 83g (2.9 oz)
Amount per Serving
Calories 145432% of calories from fat
 % Daily Value *
Total Fat 52g 80%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 107mg 36%
Sodium 1115mg 46%
Total Carbohydrate 76g 76%
Dietary Fiber 11g 44%
Sugars g
Protein 52g
Vitamin A 4% Vitamin C 17%
Calcium 28% Iron 48%
* based on a 2,000 calorie diet How is this calculated?


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