BreakfastSnackDessert

Fat-Free Banana Muffins

Name: Fat-Free Banana Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 47 min
Yield: 12 servings
Cuisine: american
Ingredients: 1.5 cup all-purpose flour; 0.33 cup granulated sugar; 2 tsp baking powder; 0.5 tsp salt; 0.5 tsp ground cinnamon; 2 pcs egg white from large eggs; 2 pcs banana large, very ripe, mashed; 60 ml skim milk; 80 ml corn syrup; 1 pcs cooking spray for greasing (optional)

These simple muffins are light and moist, getting their sweetness from ripe bananas and a touch of corn syrup instead of oil or butter. They make a great low-fat breakfast or snack option and come together quickly with basic pantry staples.

An original recipe by Forkin

Total time: 47 min
Serves: 12
Difficulty: Easy
Per serving: 128 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1.5 cupall-purpose flour
0.33 cupgranulated sugar
2 tspbaking powder
0.5 tspsalt
0.5 tspground cinnamon
2 pcsegg white, from large eggs
2 pcsbanana, large, very ripe, mashed
60 mlskim milk
80 mlcorn syrup
1 pcscooking spray, for greasing(optional)

Equipment

wire rack · mixing bowl · whisk · oven · muffin tin

The method

Step by step

1
Preheat your oven to 200°C (400°F) and lightly grease a 12-cup muffin tin or line it with paper liners.
About 2 min
2
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon.
About 3 min
Cook’s note: Whisking the dry ingredients ensures the leavening agents are evenly distributed, leading to a consistent rise.
3
In a separate large bowl, lightly beat the egg whites with a fork or whisk until just frothy.
About 2 min
4
Stir the mashed bananas, skim milk, and corn syrup into the beaten egg whites until combined.
About 2 min
5
Add the dry ingredient mixture to the wet ingredients and stir gently until just moistened.
About 2 min
Cook’s note: A few lumps are fine; be careful not to overmix the batter as this can make the muffins tough.
6
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
About 4 min
7
Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
About 22 min
8
Remove the muffin tin from the oven and let it cool on a wire rack for 5 minutes.
About 5 min
9
Carefully transfer the muffins from the tin to the wire rack to cool completely.
About 5 min

Per serving

Nutrition

60%Score

Calories: 127.8kcal
Protein: 2.5g
Carbs: 29.7g
Fat: 0.3g
Fibre: 1g
Sugar: 15.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store in an airtight container at room temperature for up to 2 days or in the refrigerator.

Reheating

Warm in the microwave for 15-20 seconds if desired.