Fat-Free Banana Muffins
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
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 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
- 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
Store in an airtight container at room temperature for up to 2 days or in the refrigerator.
Warm in the microwave for 15-20 seconds if desired.
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