Bananas are a staple in my kitchen. I love them for their natural sweetness, versatility, and the moist, rich texture they bring to baked goods. And today, I want to share with you one of my favorite ways to use bananas in baking – Fat-Free Banana Crunch Muffins. These muffins are not just another banana muffin recipe. They are a perfect combination of health and taste, making them an ideal breakfast choice. The sweetness of ripe bananas, the crunch from wheat and barley cereal nuggets, and the tanginess of plain nonfat yogurt come together to create a flavor profile that’s truly delightful. Plus, they’re easy to make and super healthy, with no added fats and low in calories. I love to make a big batch and freeze them for a quick grab-and-go breakfast or a healthy snack anytime. Whether you’re watching your weight, trying to eat healthier, or just love a good muffin, these Fat-Free Banana Crunch Muffins are sure to hit the spot.
Ingredients
- 1 c. all-purpose flour
- 1/2 c. wheat and barley cereal nuggets
- 1/2 c. sugar
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 2 medium-size ripe bananas, mashed (about 1 c.)
- 1/2 c. plain nonfat yogurt
- 1/4 c. thawed frozen no-cholesterol egg substitute
- 1/2 tsp. vanilla extract
Baking Instructions
- About 40 minutes before serving or early in the day:
- Preheat oven to 350°.
- Spray 24 mini muffin pan cups (1 3/4 x 1-inch) with nonstick cooking spray.
- In medium bowl, mix first 6 ingredients. In large bowl with wire whisk or fork, mix bananas, yogurt, egg substitute and vanilla; stir in flour mixture just until moistened. Spoon batter into muffin pan cups.
- Bake muffins 20 minutes or until tops are golden and toothpick inserted in center of muffins comes out clean.
- Remove from muffin pan cups to wire racks.
- Serve muffins warm or let cool on wire racks to serve later.
- Makes 24 muffins.
- Each muffin contains 55 calories, 0 g fat, 0 mg cholesterol and 65 mg sodium.
- Calories from fat:
- 0%.
Calorie: 55
Total cooking time: 40 minutes
Difficulty level: Easy
The Unlikely Hero of Breakfast Pastries: Fat-Free Banana Crunch Muffins
An Innocent Beginning
There I was, armed with my apron and spatula, staring down at the ingredients on my kitchen island: 1 c. all-purpose flour, 1/2 c. wheat and barley cereal nuggets, 1/2 c. sugar, 1/2 tsp. each of baking powder and baking soda. Not to mention the two medium-sized bananas in the corner, looking as ripe as the day they were plucked from their tropical home.
The Mystery Ingredient
Then, my gaze fell on the oddball of the group: 1/2 c. plain nonfat yogurt. Now, don’t get me wrong, I love a good yogurt. But usually, I’m spooning it into a bowl with some granola, not into a bowl with flour and sugar. But hey, who am I to question the ways of the muffin?
The Mad Scientist Moment
About 40 minutes before my stomach was expected to start growling for breakfast, I preheated the oven to 350°. And then, in an attempt to avoid a muffin-top disaster, I sprayed 24 mini muffin pan cups with nonstick cooking spray. Look, I’m not saying that muffin tops are a bad thing. But when it comes to actual muffins, we like them to stay in their designated area.
The Big Mix-Up
In a medium bowl, I mixed the first 6 ingredients. It seemed simple enough. But, the real fun began when I had to mix the bananas, yogurt, 1/4 c. of thawed frozen no-cholesterol egg substitute, and 1/2 tsp. vanilla extract in a large bowl. If you’ve never mashed bananas with a fork, let me tell you, it’s a sight to behold. It’s like turning a solid into a liquid, but with more squelching sounds.
Batter Up
Stirring the flour mixture into the banana-yogurt-egg-vanilla concoction until it was just moistened was a delicate dance. Overmixing? Not on my watch! I then spooned the batter into the muffin pan cups. And yes, “spooned” is the operative word here. Because if you think you can pour this batter, you’re in for a very messy surprise.
The Golden Moment
Into the oven went my little creations. Twenty minutes later, their tops were golden and a toothpick inserted in the center of the muffins came out clean. It was like a small miracle had occurred right there in my kitchen.
The Sweet Reward
I removed the muffins from their pan cups and set them on my wire racks. The smell was intoxicating. I was half tempted to just bury my face in one right there. But I resisted, transferring them to wire racks to cool.
The Verdict
The result? Twenty-four delicious, fat-free Banana Crunch Muffins. Each one contained 55 calories, 0 g fat, 0 mg cholesterol, and 65 mg sodium. And the taste? Well, let’s just say the nonfat yogurt can hang out with the flour and sugar any day of the week.
The End of the Muffin Tale
So, there you have it, folks. My morning escapade into the wild world of muffin baking. It’s a story of triumph, of overcoming the fear of nonfat yogurt, and discovering that cereal nuggets can be more than just a breakfast food. It’s the story of the Fat-Free Banana Crunch Muffin. And let me tell you, it’s a story that tastes pretty darn good.
