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Guilt-Free Low Calorie Anti-Inflammatory Banana Muffins

These muffins are tender, moist, and packed with banana flavor. They are easy to make and perfect for breakfast or a snack, keeping calories low while satisfying your sweet tooth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces ripe bananas Use very ripe bananas for natural sweetness.
  • 1 cup oats
  • 1/2 cup unsweetened applesauce Adds moisture to the muffins.
  • 2 pieces eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon Adds flavor.
  • 1/4 cup honey or maple syrup Choose based on your preference.
  • 1/2 teaspoon vanilla extract
  • 1/4 cup walnuts or nuts of choice (optional) Can add crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a mixing bowl, mash the ripe bananas well until smooth.
  3. Add the oats, applesauce, eggs, baking powder, baking soda, cinnamon, honey, and vanilla extract to the mashed bananas. Mix everything together until just combined.
  4. If you choose to add nuts, fold them in gently now.
  5. Spoon the batter into the prepared muffin tin, filling each liner about 2/3 full for rising.
Baking
  1. Bake in the preheated oven for 18-20 minutes. They are ready when a toothpick inserted into the center comes out clean, and the tops are lightly golden.
  2. Allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack to cool completely.

Notes

Use very ripe bananas for the best natural sweetness and moisture. Don't over-mix the batter; it should be just combined to ensure a fluffy texture. If your bananas are small, consider using an extra half banana for added moisture.