Many of you have been asking if we can make a "low-fat" muffin, and at first, we were a little tempted to say no, but in that same moment, we welcomed the challenge!
Since everyone loves our recipe for our banana bread, we decided to make low-fat banana walnut muffins.
So immediately we got to work experimenting, and after a few batches of mixing and baking, we made some low-fat banana walnut muffins and brought the treats to some friends. We let them be the judge and we were very happy to hear, they all gave us a thumbs-up!
Low-Fat Banana Walnut Muffins
- 1/2 cup of vegetable oil
- 3 eggs
- 2 cups sugar
- 1 cup low fat sour cream
- 4 very ripe bananas
- 2 tsp. cinnamon
- 2 tsp. vanilla extract
- 1/2 tsp. salt
- 3 tsp. baking soda
- 3+1/2 cups all-purpose flour
- 3/4 chopped walnuts
In a large bowl, blend together oil, sugar and eggs. Add all dry ingredients and blend until well combined. Add mashed bananas, blend again. Stir in the walnuts.
Fill muffin cups 3/4 full with batter. Lightly sprinkle sugar and some cinnamon.
Top each muffin with a few extra chopped walnuts.
Preheat oven 350 degrees.
Bake at 325 degrees for 20 - 22 minutes.
Remove and place muffins in an air-tight container, refrigerate or freeze.
Yields: 30 muffins