Low Fat Banana Muffins

I love love love this recipe. My mom used to make a variation of it growing up and it was always my favorite thing she made. Now that we live 2,000 miles away from the rest of the family, any time my sister or I have overripe bananas, one of us will make these. They're moist and flavorful and a great way to use bananas that would otherwise get thrown out.

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This is a modified version of the Cooking Light banana muffins, and while it does taste slightly different than the recipe my mother used while we were growing up, I still really love the taste.

I always like to lay out my ingredients first. One, this makes sure I have all of the things I need for completing the recipe all the way through. Two, it makes for a nice picture for you all.

You'll need three bowls for mixing. One for wet ingredients, one for dry, and one to mash the bananas. Start the wet ingredients in the larger bowl, or mixer bowl, if using a stand mixer, as that's where you'll finish.

3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
Cooking spray

Preparation

Preheat oven to 375°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl (I used my stand mixer bowl), and beat with a mixer at medium speed until well blended (about 1 minute).

Add the eggs, 1 at a time, beating well after each addition.

In a separate bowl, use a potato masher to mash bananas.

Add banana to large bowl, as well as yogurt and vanilla; beat until blended.

Add flour mixture; beat at low speed just until moist.

Line a cupcake pan with cupcake papers and spray the papers with Crisco or another cooking spray. This makes the muffin easier to get out of the paper later. Spoon batter into each paper, filling about 2/3 full.

Fill unused cupcake sections 1/4 full of water to prevent burning. Bake at 375° for 25-30 minutes or until a wooden pick inserted in center comes out clean.

Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Eat warm, with or without butter.

Calories: 168, Fat 4g, Protein 2.9g, Carb 29.8g, Fiber 1g, Chol 27mg, Iron 0.9mg, Sodium 165mg, Calc 16mg

low fat banana muffins - oweittospaghetti.com

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