Low Fat Banana Bread Muffins Recipe

Low Fat Banana Bread Muffins Recipe

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Pour into muffin tin.

Banana bread recipe with 2 tablespoons of sour cream. Add together and mix well. Add wet ingredient to dry mixture followed by mashed bananas. Which i did yielded 12 muffins.

They will keep a little longer if you refrigerate them. My oven baked right around 17 minutes. If you dont have ripe bananas for banana bread use this trick.

4 bananas instead of 3 added 14 c ff milk to thin the batter 3 egg whites instead of whole eggs splenda instead of sugar for the flour i went ahead and used 1 c white 1 c whole wheat because i usually do that but it does give a heavier flavor. In a medium bowl combine canola oil milk egg vanilla. Storing low fat banana muffins.

Add all other ingredients and mix well. These low fat banana muffins will keep for a few days in an airtight container on the counter. Spray a 12 cup muffin pan with non stick cooking spray.

Bake for 15 20 minutes. Beat eggs and sugar in large bowl until thick and light about 5 minutes. In a separate bowl mix all the wet ingredients.

Low fat banana bread. The riper the banana the sweeter it is the easier it is to mash and the more sweetness it adds to the bread. Stir with a wooden spoon until just combined.

If you do want to heat them up before eating them peel the paper away first. Then pop the muffin in the microwave for about 20 30 seconds to gently warm it up. Combine the dry ingredients and mix well.

Lightly grease 8 12x4 12x2 12 inch pan. Preheat oven to 3250f. This recipe calls for 4 large bananas which i love because it makes the muffins really moist flavorful and sweet.

Preheat oven to 350 degrees f 180 degrees c and place the rack in the center of the ovenspray an 8 x 4 inch 20 x 10 cm loaf pan with a nonstick vegetable cooking spray. Pour into 2 greased loaf pans or you can pour it all into one but it rises enough that you can split it in half. Pretty good muffin but the batter was very thick and i thought it needed modifying.

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