WW, LOW-Calorie, LOW-Fat Banana Berry Muffins

If you like banana muffins, but not the calories, you will love this trimmed down version that is great! They taste delicious! Use very ripe bananas and any berries you like! Easy to make! NO mixer needed! Mix everything by hand in one bowl!

4.50 from 2 votes

Prep Time5

Cook Time18

Course: Breakfast, Brunch

Cuisine: American

Servings: 12

Calories: 204

Equipment

1 12-cavity muffin tin

Ingredients

4 bananas very ripe
1 egg
1 tablespoon vanilla extract
1 1/3 cup sugar
1 teaspoon cinnamon
1 ½ cups all-purpose flour or whole wheat
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 tablespoons reduced calorie butter melted
1 ½ cups berries any

Instructions

Preheat the oven to 350 degrees.
Add 12 liners to a muffin tin, or use a cooking spray.
In a large bowl, mash the bananas with a fork.
Stir in the egg, vanilla extract, sugar, and cinnamon.
Gently stir in the flour, baking powder, baking soda, and salt. Do not over-mix.
Gently stir in the melted butter.
Gently fold in the berries.
Divide the batter into the 12 liners of the muffin tin.
Bake at 350 degrees for 18-20 minutes, or until a tester inserted comes out clean.
Immediately remove the muffins to a wire rack.

EXTRA TIP:

FREEZE: You can freeze the muffins in freezer bags or containers for up to 3 months.

FLOUR: You can use whole wheat flour, or a combination of white and whole wheat flour.

BERRIES: Use your favorite berries, or any combination.

BANANAS: Use very ripe bananas for a strong banana taste! The blacker the better! If you use frozen bananas, soften the 4 bananas in the microwave for 2 ½ minutes.

Nutrition