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Low Fat Banana Muffins or Loaf

  • Intermediate
  • 12 muffins
  • 45 min
Baking Success Or Baking Mess


1-1/4 cups all-purpose flour
1/2 cup whole wheat flour
1-1/2 teaspoons Fleischmann's® Baking Powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 egg OR 2 egg whites
1 cup mashed ripe bananas (about 2 large bananas)
1/4 cup low fat OR nonfat buttermilk
1/3 cup Crown® Golden or Lily White® Corn Syrup
2 tablespoons Mazola® Corn Oil
1/2 teaspoon pure vanilla extract
1 to 2 tablespoons SUGAR IN THE RAW®, divided


Preheat oven to 400°F. NOTE: If using dark nonstick muffin pan, preheat oven to 375°F.

Combine all-purpose flour, whole wheat flour, SUGAR IN THE RAW®, baking powder, baking soda and salt in a large bowl; set aside.

Blend egg, mashed bananas, buttermilk, corn syrup, oil and vanilla in a medium bowl. Add to flour mixture; stir just until blended. Divide batter evenly into 12 greased (2-1/2-inch) muffin cups. Sprinkle about 1/4 teaspoon SUGAR IN THE RAW® on top of each filled muffin cup.

Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove; cool on wire rack.

TIP: Muffins freeze well for later use. To rewarm individual frozen muffins, microwave uncovered on MEDIUM (50%) for 30 to 35 seconds (10 to 15 seconds if muffin is at room temperature).

LOW FAT BANANA BREAD LOAF VARIATION: Preheat oven to 350°F. Prepare batter as directed in steps 2 and 3 except pour batter into a greased 8-1/2 x 4-1/2-inch loaf pan. Bake 50 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Serve warm or finish cooling on wire rack.

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