Low Fat 100 Whole Grain Banana Muffins Recipe

Name: Low Fat 100 Whole Grain Banana Muffins
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 1 or more
Ingredients: Whole Wheat Flour; Oatmeal; 2 ripe bananas, mashed; 1 cup milk; ¼ cup dark brown sugar; ⅓ cup butter blend; 1 large egg; ½ teaspoon salt; Baking Powder; 1 teaspoon cinnamon; 2 cups whole grain pancake mix; 1 teaspoon baking soda

These unbelievably moist and delicious Low-Fat 100% Whole Grain Banana Muffins are a breakfast game-changer! Made with Hodson Mill whole grain pancake mix (a blend of whole grain wheat flour and whole cornmeal), they're surprisingly affordable and bursting with wholesome goodness. Forget dry, cakey muffins – these offer a lightly sweet, satisfyingly grainy texture that will keep you full for hours. We use Smart Balance butter blend for that real buttery taste without the guilt (though olive oil, applesauce, or non-fat yogurt are great healthy swaps!). Dark brown sugar adds a touch of sweetness with a lower glycemic index than white sugar. This recipe is a must-try for health-conscious bakers who crave flavor! Avoid margarine (trans fats!) and artificial sweeteners like Splenda. This recipe makes 12 muffins.

Prep Time 15 mins

Cook Time 40 mins

Calories 157.1 kcal

Protein 6g

Rating 4.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Low Fat 100 Whole Grain Banana Muffins

Whole Wheat Flour
Oatmeal
2 ripe bananas, mashed
1 cup milk
¼ cup dark brown sugar
⅓ cup butter blend
1 large egg
½ teaspoon salt
Baking Powder
1 teaspoon cinnamon
2 cups whole grain pancake mix
1 teaspoon baking soda

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How to Make Low Fat 100 Whole Grain Banana Muffins

Preheat oven to 400°F (200°C).
In a large bowl, whisk together the dry ingredients: 2 cups Hodson Mill whole grain pancake mix, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon cinnamon.
Add 1 cup milk to the dry ingredients and stir until just combined.
In a separate bowl, mash 2 ripe bananas. Add ⅓ cup Smart Balance butter blend (or substitute with olive oil, applesauce, or non-fat yogurt), 1 large egg, and ¼ cup dark brown sugar. Mix well.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
Grease a 12-cup muffin tin or line with paper liners.
Divide the batter evenly among the muffin cups.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 20 minutes for optimal moisture.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.